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Focaccia

Makes one sheet-pan sized loaf, takes about 4 hours

• 6 cups (840 g) Bread Flour
• 2 Tbsp (17 g) Salt
• ½ cup Olive Oil
• 7 g Dry Yeast

1. Dissolve yeast in ½ cup warm water and whisk (2 minutes).
2. Add 2½ more cups of water, 6 cups bread flour, salt; mix on low with bread hook until incorporated (1 minute).
3. Increase mixing speed for 5 minutes.
4. Rest covered for 10 minutes.
5. Mix again on medium-high until the dough pulls away from the sides (10–15 minutes).
6. Add a ¼ cup olive oil to bowl to coat, and add dough. Cover until doubled (1–2 hours).
7. Oil (another ¼ cup) a half sheet pan, lift and fold dough four times, turning 90° each, then spread dough onto pan. Rest covered for 10–15 minutes.
8. Finish stretching the dough, and let rise until at the top of the pan (45 minutes).
9. Preheat oven to 450°F.
10. Dimple the dough, add toppings, and sprinkle flaky salt over top.
11. Bake on lower rack for 20–25 minutes.
12. Bake on upper rack for 5 minutes.
13. Remove from oven and let cool for 10 minutes.

½ cup Water	Whisk 2 min	Knead low 1 min, 5 min	Rest 10 min	Knead med 10–15 min	Bulk proof 1–2 hr	Fold, spread, rest 15 min	Spread, rest 45 min	Dimple, toppings	Bake 450°F lower 20–25 min, upper 5 min
7 g Yeast
2½ cups Water
780 g Flour
17 g Salt
¼ cup Olive Oil				Coat large bowl
¼ cup Olive Oil					Coat baking sheet