One large focaccia, or pizza.
- 485g bread flour (or 470g AP flour mixed with 15 g vital wheat gluten)
- 390g tepid water
- 15g salt
- 15g sugar
- 4g dry or instant yeast
One to four days before baking:
- In a stand mixer bowl, mix water, sugar and yeast. Add flour and salt.
- Mix slowly until combined.
- Knead for 3-5 minutes. Let rest for 7-10 minutes.
- Repeat kneading and resting the dough for a total of 3-4 kneading cycles.
- Cover and refrigerate.
- Knead the dough in it's bowl (in stand mixer, or with a spatula / large spoon).
- Lightly grease one large parchment paper.
- Pour the dough on the paper.
- Cover, with something that won't stick to the raising dough (I use a deep oven baking sheet).
- Let raise for 1.5 to 2.5 hours.
- Preheat the oven with a baking steel or baking stone in it, to 250 d C, at least 45 minutes before it's time to bake.
- With wet hands, poke the dough to evenly distribute air bubbles and give it a roughly rectangular or circular shape.
Place any toppings, such as herbs (rosemary's my go to), thinly sliced vegetables, etc.
- You can also use it to make pizza. Only put sauce at this point - cheese should be added after the first bake.
- Place the parchment directly on the steel / stone and bake until the bread has risen, and only starts to deepen in color at spots, apx 8-10 minutes.
- Place on a cooling rack and remove parchment.
- Cool the breads at least partially, a minimum of 15 minutes.
- It can be frozen at this point.
When ready to serve:
- Brush the breads with olive oil, the more the merrier. For pizzas, only brush the bottom side.
- If making pizza, this is the stage to add cheese.
- Place in a hot oven, 210dC to 230dC.
- Bake until the the bread is crisp and reddish-golden, 7 to 15 minutes.
- Serve while warm, with olive oil for dipping, cheeses or as a sandwich.