Focaccia Genovese with Starter
156 g Starter Proof at room temperature for 8-10 hours
260 g Water
41.6 g EVOO Add to mixer with starter & begin mixing
1 t Sugar
520 g Flour Add 3/4 of the flour to the mixer
13.5 g Salt Mix salt with remaining flour & add to mixer
(mix for approximately 10 minutes)
Place in covered bowl & proof for 12+ hours
Following Day:
Dump on counter & do a stretch & fold
Cover with a damp towel & let proof for 40 minutes
Oil Pan, Press dough into pan & add salt on top
Let proof for 1 hour @ 27-28 degrees
Add EVOO on top & dimple the dough. Add 1/2 cup tepid water on top & let
proof for 1 hour & 50 minutes.
Place focaccia in oven preheated @ 480 & immediately reduce temperature to 450.
Bake for 15 minutes & I minute on broil.
Remove immediately from pan & place on cooling rack.
Brush with EVOO.
Total Dough Weight: 991.12
Pan Size: 11.25 x 17
TF 0.19
