Nic's Olive Oil Focaccia - Recipe & Method

The recipe itself is relatively simple, but the method is quite technical and requires a degree of knowledge. But don’t worry you can search all the technical terms like “folding” for more help.

I have found that every time I do this it comes out different, but it’s always tasty!

Note: I also experiment with different flours and find Spelt especially tasty, but the original, white only is always very good.

Inspired from:

“Flour Water Salt Yeast” - The Fundamentals of Artisan Bread and Pizza [A Cookbook]

By Ken Forkish · 2012 

1. Mix the poolish

The evening before you plan to bake your focaccia, mix 500 grams of flour and 0.4 gram (a scant ⅛ teaspoon) of yeast by hand in a large bowl. Add 500 grams of water at 80°F (27°C) and mix by hand just until incorporated. Cover and leave out overnight at room temperature. The following timeline assumes overnight room temperature is between 65°F and 70°F (18°C and 21°C).

When fully mature 12 to 14 hours later, the poolish should be about tripled in volume with bubbles popping on the surface at least every few seconds. Poolish will stay at this peak level of maturity for about 2 hours, unless your room temperature is warm-say, above 76°F (24°C)—in which case it will be at its peak for just about 1 hour: At this point you can mix the final dough.

2. Mix the final dough

Measure 500 grams of flour into a 12-quart round tub, then add the 20 grams of salt and mix by hand.

Pour 250 grams of 105°F (41°C) water around the perimeter of the poolish, loosening it from its tub. Then pour the water and poolish into the flour mixture in the 12-quart tub.

Mix by hand, wetting your working hand before mixing so the dough doesn't stick to you. (It's fine to rewet your hand three or four times while you mix.) Use the pincer method alternating with folding the dough to fully integrate the ingredients. The target dough temperature at the end of the mix is 75°F (24°C).

3. Fold

This dough needs two folds. It's best to apply the folds during the first hour after mixing the dough. After the second fold, lightly coat the dough and the bottom of the tub with olive oil to help prevent sticking.

When the dough is about 2½ times its original volume, about 6 hours after mixing, it's ready to be divided.

4. Divide

Moderately flour a work surface about 2 feet wide. With floured hands, gently ease the dough out of the tub. With your hands still floured, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust the entire top of the dough with flour, then cut it into 2 equal-size pieces with a dough knife or plastic dough scraper. (you could do 1 x large focaccia if you prefer)

5. Shape the dough into balls

Shape each piece of dough into a medium-tight round, working gently and being careful not to degas the dough.

6. Rest

Put the dough balls on a lightly floured baking sheet, leaving space between them to allow for expansion. Lightly oil or flour the tops, cover with plastic wrap, and let rest at room temperature for 30 to 60 minutes.

7. Prepare and Cook

Place each dough ball into a baking tray with sides about 35x25 cm. (I line the tin with paper, but this is optional)

Gently push the dough down so that it starts to fill the tin. Add a tablespoon or two of olive oil and kneed this into the dough, whilst encouraging the dough to the edges of the tin. Now push in with your finger to the dough to make a pattern across the loaf. Cover again and let stand for a further 30 mins.

Heat the oven to 250 degrees C, or to the max if your oven won’t go this high.

After 30 mins sprinkle sea salt over the focaccia and add herbs (This can be thyme, rosemary etc, fresh or dry)

Place the focaccia in the oven and cook for circa 20 mins until the loaf has risen and is a good golden colour at the edges and in parts on the top.

Remove from oven and place on a rack. Drizzle olive oil slowly onto the top allowing it to soak into the dough a little. Of course, I use  @Tropicual_EVOO Extra Virgin Olive Oil - De Sierra for it's peppery notes. Allow to cool a little and serve with more oil for dipping - delicious!

Dough Ingredients & Ratios:

Poolish

Ingredient:	Quantity:
White Flour	500g	3 ¾ cups + 2 tbsp
Water	500g (27 degrees C)	2 ¼ cups
Instant Dried Yeast	0.4g	1/8 teaspoon

Final Dough

Ingredient:	Quantity:
White Flour	500g	3 ¾ cups and 2 tbsp
Water	250g (41 degrees C)	1 1/8 cups
Salt	20g	1 tbsp + ¾ tsp
Instant Dried yeast	0	0
Poolish	1,000g	From above

Bakers Formula

Ingredient:	Quantity in Poolish:	Total Quantity:	Baker’s Percentage:
White Flour	500g	1,000g	100%
Water	500g	750g	75%
Salt	0	20g	2%
Instant Dried yeast	0.4g	0.4g	0.04%