Sundaycake Recipes

Focaccia

Bread
Yield
1 big focaccia
Method
Bake
Temperature
450°F
Active Prep
30 minutes
Inactive Prep
12 hours
Cook Time
20 minutes
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Scale

Ingredients

  • 300 g bread flour
  • 225 g water
  • 60 g levain/pre-ferment (20 g starter + 20 g flour + 20 g water)
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Instructions

Day 1

  1. Mix flour + water + levain and mix, allow to fermentolyse for 30 minutes
  2. Add salt with a splash of water and mix for 1 minute
  3. Add olive oil and mix using stretch and fold for a few minutes
  4. Bulk ferment by performing 4 sets of stretch and fold (or coil folds) every 30 minutes until ready (2-4 hours depending on temp and levain strength)
  5. Use jiggle test or observation from experience to determine if dough is ready. Dough should be smooth, elastic, and hold its shape while still feeling light and airy
  6. Once dough is ready, place in bowl and cover with plastic then place in fridge to cold ferment overnight

Day 2

  1. Prepare a shallow tray or dish and add a generous amount of olive oil (2 Tbsp or more) to bottom to prevent sticking
  2. Remove dough from fridge and carefully place dough on tray
  3. Apply a small amount of olive oil to dough and let rest for 30 minutes
  4. Lightly stretch without tearing or popping bubbles, no need to fill the corners right away
  5. Continue to lightly stretch the dough over the proofing period until evenly spread
  6. Allow dough to proof until it expands 50-75% larger (1-4 hours depending on room temperature)
  7. Preheat oven to 450
  8. Make a brine by dissolving 1 Tbsp water + 1/8 tsp sea salt. Add 1 Tbsp olive oil and whisk/shake in jar to emulsify until cloudy, drizzle over dough
  9. Dimple the dough by pressing with fingers all the way down to bottom of pan, rest dough for 15 minutes. Thenn add optional toppings like rosemary, herbs, olives,e tc
  10. Bake at 450 degrees for 20-25 minutes, or until top is golden brown and bottom is crispy, internal temperature should reach 205.
  11. Cool for 15 minutes on wire rack before serving

Notes

Pan size reference:

  • 8×8-inch square = thick focaccia
  • 9×9-inch = medium thickness
  • 9×12-inch = fairly thin

7/30/26

  • Used Netherton 12” shallow pan. Focaccia rose to 2.5” high
  • Bake on second from bottom rack, on preheated pan or pizza stone to catch oil drippings
  • Bake at 450 F for 10 minutes, then reduce to 420 F, this reduces the need for foil/heat shield

Tips

Substitutions

Adaptation

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