Focaccia

• 80-100% hydration
• 50% bread flour
• 10-20% starter
• 2% salt
• Optional toppings

Pan Sizes:

• 9” x 13” Baking sheet
  • 600 total grams flour

Directions

1. Add water to mixing bowl.
2. Add starter and salt and mix into water.
3. Add flour and mix until combined.
4. Ideally, do one or more stretch and folds before dough has begun to rise.
5. Let dough rise until doubled in size.
6. Dump dough onto oiled baking pan and stretch to cover bottom of pan.
7. Cover and proof.
8. Preheat oven to 450°F
9. Coat top of dough with olive oil and sprinkle salt on top.
10. Dimple dough with fingers.
11. Top with any additions.
12. Bake at 450°F with convection until top is golden brown. Approximately 20 minutes.