Submitted by

Focaccia:

Ingredients

Night before:

  • 1 1/4 cups bread flour
  • 3/4 cup lukewarm water
  • 1/4 teaspoon instant yeast

Day of:

  • 3 1/2 cups bread flour
  • 3/4 cup semolina flour
  • 2 teaspoons salt
  • 1 1/2 teaspoons instant yeast
  • 1 1/2 cups herbed olive oil
  • 2 cups lukewarm water
  • 1/2 cup finely grated parmesan

Method

Mix together the Night Before ingredients, cover with plastic wrap and leave overnight 12 - 15 hours.

In a large bowl mix together flour and semolina flour. Blend in salt and instant yeast. Mix in 1/3 cup oil and 2 cups of lukewarm water. Pour in Night Before mixture. Using your hands knead dough in bowl. Pour dough on a flat floured surface. Knead for 8-10 minutes. Cover with damp cloth and let sit for 30 minutes. * Stretch dough into a rectangle twice it's size, fold over 1/3 of dough. Take the other side and fold over to form a letter fold. Cover with a damp cloth and rest for 30 minutes repeat * the stretching folding and resting process 2 more times. Place a piece of parchment paper on a 12x17 cookie sheet, spread out 1/4 cup of herbed oil on top of parchment paper. After dough has risen 3 times, place dough onto prepared cookie sheet. Pour 1/3 cup herbed oil on top. Using your fingers dimple the dough. Pour out another 1/3 cup of herbed oil. Continue to dimple the dough. Place the cookie sheet into a plastic bag and place into refrigerator overnight or up to 2 days. Next morning remove dough from fridge and rest 2-3 hours. Add remaining herbed oil and dimple the dough. Sprinkle the parmesan cheese on top. Cover with plastic wrap and allow to rest for 1 hour. Bake in a preheated 500F oven for 10 minutes then turn heat down to 450F. Bake for 5-10 minutes more. If you are using a heat thermometer dough to reach a temperature of 200F when inserted into the middle. Remove from oven and slide the parchment onto a wire rack to cool.