There's a lot of focaccia on the internet, and maybe you're looking to take that next step from the "no hassle" slightly average recipes out there. This recipe, isn't shy about it's effort but the flavor pays off in the end. Not to mention, with the help of some tremendous cooking techniques we've tossed in the mix this recipe is sure to blow your socks off.
Thank you to the wonderful chefs/cooks/creators featured. Check out their channels and social pages, because they're cookin up wonderful content.
Steve Cusato - Â @NOTANOTHERCOOKINGSHOWÂ Â
Thomas Strakker -  @ThomasStraker Â
Zachary Bird - IG @zaccharybird
The Recipe (Makes Two Large Sheet Pans Focaccia)
This is a two day process. First we make our pre-ferment, then mix the dough, and let it get nice in happy in the fridge over night.
DAY 1 - POOLISH
•100g warm water (86F/30C)
•50g starter or (8g instant yeast)
•50g wheat flour (or substitute AP)
•50g bread flour
Add water, starter/yeast, and flour into a bowl mix throughly until no dry clumps of flour remains. Let ferment at room temp for 8 - 10 hours (3-4 hrs instant yeast)
DAY 1 - DOUGH
•975g warm water (86F/30C)
•250g poolish (from earlier)
•1225g AP flour
------After Initial Mix-------
•200g riced/mashed cooked yellow potato
•35g salt
•25g water
•15g olive oil
STEP 1)
Into a bowl or stand mixer pour water, then float test your poolish. If it floats, add flour. Mix until no clumps remain, checking at bottom of bowl where flour can hide out. Cover with towel and let sit for 1 hour.
STEP 2)
While dough rests, peel, boil, and mash 2 medium yellow potatoes. Roughly, 200grams of mash. After the 1 hr rest and potato has cooled, mix potato, salt, oil, and reserved water into the dough. Mix and strengthen with hand Rubaud method or in a stand mixer for 4 minutes on medium speed. Let rest 30 mins.
STEP 3)
Complete one coil fold in bowl, by picking up and tucking the dough under itself on the front and back. Rub dough with 50g or (1/4 cup olive oil), then cover with clear wrap and place in fridge overnight.
DAY 2 - DOUGH DIVIDE & FERMENT
Flour your work surface, and the top of your dough liberally. Sprinkle flour down the edges of your container and use your hand or dough scraper to help release it from the container.
Turn upside down, and then use hands to gently tug dough left, right, forward, and back to even out before dividing. Cut down the horizontal equator, and then letter fold the two pieces.
Oil two large sheet pans, place the folded dough seam side down. Oil the top of the dough and cover with clear wrap to protect from air. Ferment at room temp (ideally 72-76F) for 2-3 hours.
**Optional step. 1 hr in tug the dough gently to help guide it towards sides of pan. Do not force it.
DAY 2 - TOPPINGS
While your focaccia dough proofs for its final rise, use this window to get your homemade and pre-bought toppings in order.
CONFIT GARLIC
Preheat your oven to 250. Remove the skins and toss in:
• 2 cups olive oil
• 8-10 cloves of garlic
Let that cook low and slow for 2 hrs.
RED PESTO
Into your blender add:
• 2-3 garlic cloves
• 1/2 cup slivered almonds
• 1/2 cup olive oil
• 1 pint campari tomatoes (cherry is fine)
• 3 large bunches of basil (stems picked off)
• 5-8 mint leaves (stems removed)
• 1 tsp black pepper
• 1 tbsp salt
• 1 cup grated Perorino
Blend until smooth and homogenous.
GREEN LACTO KALE PESTO
Bring water to a boil.
Removes stems of 4-5 stalks lacto kale, and boil for 2-3 minutes.
Remove and shock in ice cold water.
Into your blender add:
• 1-2 garlic cloves
• 1/4 cup pine nuts
• 2 large bunches of basil (stems picked off)
• 4-5 boiled leaves lacto kale
• 1/2 cup grated parmasean cheese
• 1 tsp black pepper
• 3-4 small ice cubes
• Salt to taste (Roughly 1/2 - 3/4 tbspoon likely)
Blend until smooth and homogenous.
CHEESE/OLIVES/OTHER TOPPINGS
Prep your mixtures of toppings. If adding cheese, cut into bite size chunks. Pick cheeses that are melty or younger and not too firm, or the oil will seep out of the cheese in the oven. Examples: Havarti, Mozzarella, Gouda, etc.
********DAY 2 - BAKE**********
Preheat oven to 450 Spread your focaccia with your two sauces, splitting the pizza in half.
Then, add toppings to your liking in quadrants to create variations of flavor combinations if you so choose.
Place in an oven and bake for 20-25 minutes until golden brown and slightly charred.
Rotate pan 180 degrees at the 10 minute mark to help with even browning.
CONGRATS! You made (hopefully) restaurant worthy, bakery quality focaccia!
Cool on wire rack and enjoy!