Focaccia Masterclass (In-Depth Yeast Bread Tutorial)

General Bread Topics
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00:55 Ingredients
9:55 Baker’s Percentages
11:44 Preferments
16:00 Understanding Shaping

Focaccia Instructions
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5:30 Making the Dough and First Rise
14:05 Degassing and Second Rise
17:16 Shaping and Third Rise
19:28 Baking

Makes 2 medium loaves (roughly the size of a printer page, but oval)

Whisk together in a bowl of a stand mixer:
316g water, 70-80F (21-27C)
1 tsp [3.2g] SAF instant yeast (or 1 and 1/4 tsp [4g] active dry yeast)
8g honey

Add:
400g King Arthur unbleached all-purpose flour
50g whole wheat flour (or more all-purpose)
11g salt (that’s 4 tsp Diamond Crystal Kosher Salt or 2 tsp table salt)

Make the dough and let it rise:
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Mix with a hook until dough forms on low speed. Scrape down anything left on the walls.
Knead for 3 min on low speed. If using a C hook, scrape down and rearrange the dough. If using a spiral hook, no need to rearrange dough.
Knead for 4 min on medium speed.
Place into an oiled bowl, cover the bowl with plastic and let rise until tripled, about 4 hours (assuming 70F/21C room temp).

Second rise:
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Dump the dough onto a lightly floured work surface. Flatten to remove the bubbles. Give it 2 letter turns (see video), cut into 2 pieces*, shape each into a ball and place into 2 oiled bowls that are about a quart/liter in volume. Cover with plastic and refrigerate overnight or up to 5 days.

Shape, Proof, and Bake:
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Fresh chopped up rosemary
Extra Virgin Olive oil

For each focaccia: Put 1 Tbsp olive oil into a quarter sheet (13”x9”) or 11-12 inch skillet and spread it out. Dump one of the dough pieces onto a lightly floured surface. Do 2 letter turns. Place on the baking sheet. Cover with plastic, wait 1 hour. Stretch with oiled hands to the size of the pan (the dough should be about ½ inch thick). Cover with plastic. Let rise for 2 hours.

When focaccia is about 1 inch thick, preheat the oven to 450F (230C) for 30 minutes. Sprinkle with rosemary (lots) and salt (tiny bit, skip if using table salt). Drizzle with 1 Tbsp olive oil. Poke holes with oiled fingers. Put a small dish of boiling water on the floor of the oven 5 min before baking. Put focaccia in the middle of the oven and immediately reduce to 425F and turn on the convection fan if you have it. Bake for 12-16 min or until golden brown (I move it to the bottom rack for the last 4 min). Immediately drizzle with 1 Tbsp oil and move to a cooling rack. Let cool for 30 min.

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