Years ago, I developed this focaccia recipe - I've been waiting a long time to share it with you and am very happy to do so now, as we celebrate our 2 year anniversary!! This focaccia is truly, absolutely amazing and so very easy to make. I really hope you give it a try :)

Ivo’s Focaccia
Ingredients
• 500 grams (1.1 lbs) (17.6 oz) 00 flour (double zero flour) (alternate all -purpose flour)
• 500 grams (1.1 lbs) (17.6 oz) 80-degree F water
• 1/8 TSP (0.4 grams) (0.014 oz) instant dried yeast
• 2 TSP (10 grams) (0.353 oz) Diastatic Malt Powder
• 500 grams (1.1 lbs) (17.6 oz) all purpose, white flour
• 200 grams (200 ml) (7 oz.) 105-degree F. milk (alternate: water)
• 2 ½ TSP (20 grams) (0.7 oz) table salt
• More salt to taste, for topping, as well as dried oregano
• Extra Virgin Olive oil (EVOO) – enough to cover your focaccia and also season your pan
• A bit more all-purpose flour, just to flour your counter while working on dough
• Optional: dried or fresh rosemary

Process
• In a container, add 500 gm of 00 flour, 1 TSP diastatic Malt Powder and 1/8 tsp yeast, mix.
• Then add the 500 gm of 80-degree F water and mix well to form a smooth, creamy consistency.
• Cover and let rest at room temperature, for 12 hours up to 14 hours max. This is known as a “poolish”
• Add 2 ½ TSP of salt and 1 TSP of Diastatic malt Powder, to the 500 gm of all-purpose flour, mix. Then add this mixture to your “poolish”, along with the 200 gm of 105-degree F milk.
• Mix well, by hand, squeezing the dough to incorporate and continue squeezing until all ingredients are completely incorporated and you have a smooth, consistent dough. This should take about 2 minutes – be sure to grab from the bottom and incorporate all ingredients. It will be very sticky at this stage.
• Cover and let stand at room temperature for 30 minutes
• Do a number of “folds” - minimum of 4 folds, up to 20 folds. To do a fold, just grab one end of the dough, lift it up and fold it on top of the dough. Turn the dough a bit and repeat…lift, and fold over, on top. Do this up to 20 times. Then cover and let rest 30 minutes
• After the 30 minutes have passed, do another series of “4-folds” Again, do a minimum of 4, but up to 20 is preferred. Cover and let rest at room temperature, for 5 or 6 hours, until the dough has at least doubled.
• Remove dough from container and put on a lightly floured surface. Cut dough in half. Do a 4-fold, but this time, only do 4 (not 20).
• Shape each dough into a firm, round shape. You can firm up this round dough by cupping your hands around the dough, and slowly pulling/sliding the dough towards you.
• Put dough in a container with a lid.
• If using the same day, let stand at room temperature for 30 – 60 minutes. Otherwise, put in the refrigerator and leave till next day or maximin, 2 days later, for even more enhanced flavors (if putting in refrigerator, remove from fridge 2 hours prior to baking)
• Preheat oven to 500 degrees F.
• Take a baking sheet, and lightly coat the bottom with EVOO. Place dough on top and gently press/spread out into a rectangle shape, and leave it about 1/2 inch – 1 inch thick
• With oiled hands, use your fingers and press down into the dough, forming a series of deep dimples. Start at one end of the dough and dimple all the way to the other end
• Generously drizzle EVOO over top of the dough and brush the entire dough with the EVOO (each dimple should be full of EVOO when you are done)
• Generously sprinkle salt to taste, over the entire top of the dough
• Generously sprinkle dried oregano, over the entire top of the dough (and optional rosemary if you want as well)
• Place in preheated 500-degree F oven, in middle rack, and bake for 12 – 15 minutes
• Remove from oven, brush any EVOO that may have accumulated in any dimples, all over the top and sides of the focaccia. If any EVOO spilled off the focaccia and into your pan, you can brush that on as well
• Cut up into medium/large squares and enjoy 😊Delicious!!


My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

** Ken Forkish Water, Salt, Yeast Bread & Pizza Book:
►Amazon.com: [ Ссылка ]

Royal Command Diastatic Malt Powder (Malted Milk)
► [ Ссылка ]

Antimo Caputo Chef's "00" Flour
► [ Ссылка ]

Fleischmann’s Pizza Yeast
► [ Ссылка ]

"My Bread Book" by Jim Lahey
► USA [ Ссылка ]
► Canada [ Ссылка ]

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada [ Ссылка ]
► USA (similar) [ Ссылка ]

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Thank you!

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