PREP:  10m
COOK:  25 - 30m
Intermediate

FOCACCIA DOUGH - 85% hydration

• 370g Water
• 2 tablespoons of olive oil
• 130g Active Starter
• 460g Flour
• 12g Salt
• olive oil for drizzle
• toppings of your choice.  I like to use oregano, basil, rosemary, garlic, sea sat and fresh cracked black pepper

DAY 1

1. Add all the ingredients into your bowl and mix with your stand mixer 6 to 8 minutes with the dough hook.  Your dough will be a soupy, thin consistency.
2. Allow the dough to rest 30 minutes to absorb some of the water. This dough naturally is very gooey and wet due to the high hydration.
3. After it rests, perform stretch and folds (or coil folds) every 30 minutes for 2 hours to add air and build crumb.
4. Bulk Ferment on your counter for approx. 4-5 hours. This timing could be more/less depending on weather. Look for an approx. 25% - 30% increase in your dough and bubbles forming on the top and around the edges.
5. Once your dough is looking puffy put in the fridge overnight covered with a reusable bowl cover  to finish the fermentation process.

1. Pre heat your oven to 450F first 10m, then 425F last 10-15m.
2. Oil a 9x13 glass dish liberally
3. Gently pour your dough into the glass dish.  Use your fingers to dimple the  dough and spread it out while cold.  
4. Drizzle with olive oil and add your toppings such as oregano, garlic etc.
5. Allow dough to rest 1 hour in the glass baking dish before baking
6. Bake dough at 450F first 10m, then 425F last 10m-15 minutes until puffy.
7. Allow the dough to cool at least 30 minutes before slicing.   Good luck!

Tip: Try not to stretch out your dough while moving it to your glass baking dish. You risk pulling and popping the bubbles that have formed inside of the dough. These bubbles are full of moisture, and will spring in the oven to build an open and airy crumb. You can experiment with toppings  and flavours of your choice.