Focaccia

Name: Focaccia
Ingredients: FOR THE POOLISH; 2 cups unbleached bread flour; 16 ounces tepid water (80 degrees); 1/4 teaspoon active dry yeast OR 1/8 teaspoon instant yeast; FOR THE DOUGH; All the poolish; 2 cups unbleached bread flour; 2 cups unbleached all-purpose flour; 1 1/2 teaspoons sea or kosher salt; 1/4 teaspoon active dry yeast OR 1/8 teaspoon instant yeast; 2 ounces tepid water; 2 ounces olive oil; 1 tablespoon honey; 4 ounces very good olive oil; Sea or kosher salt and fresh ground pepper

15 ingredients

1 steps

Ingredients

FOR THE POOLISH
2 cups unbleached bread flour
16 ounces tepid water (80 degrees)
1/4 teaspoon active dry yeast OR 1/8 teaspoon instant yeast
FOR THE DOUGH
All the poolish
2 cups unbleached bread flour
2 cups unbleached all-purpose flour
1 1/2 teaspoons sea or kosher salt
1/4 teaspoon active dry yeast OR 1/8 teaspoon instant yeast
2 ounces tepid water
2 ounces olive oil
1 tablespoon honey
4 ounces very good olive oil
Sea or kosher salt and fresh ground pepper

Directions

1

["Make the poolish. Measure flour into a large mixing bowl. If using instant yeast, stir it in. If active dry, stir it into the water, then add the mixture to the flour. Stir it all together. It will look lumpy and shaggy and wet. That's perfect. Cover with plastic and let sit at room temperature overnight. By the next day, it will have changed dramatically. It will appear actively bubbly, will have a lovely glutinous texture, and will smell fantastic (photo 1).", "Make your dough. Try to do so early in the day so it has abundant time to rise. It doesn't like to be rushed. Pour all of the poolish into the bowl of a stand mixer fitted with the dough hook. Add both flours and salt. Add instant yeast if using, otherwise dissolve the active dry yeast in the 2 oz. of tepid water and add. Pour in the olive oil and honey. Mix with the dough hook on lowest speed until dough comes together and all dry ingredients have been hydrated. Dough should leave the sides of the bowl, but if some sticks to the bottom, leave it alone. It's called a \"foot\"" and every good batch of focaccia has one. It tells you that your dough is adequately hydrated. Try hard to resist the urge to add flour until it goes away.""