herb foccacia

Herb Focaccia
Adapted from Professional Baking, 5th Edition

ingredients
Sponge: water, 6 oz; yeast (fresh) 0.12 oz; flour 8 oz
Flour - 1lb, 4oz
Water 14 oz
Yeast - 0.12 oz
Salt - 0.5 oz
Olive oil - 1 oz
Rosemary & sea salt (to liking)

instructions
Mixing: Sponge method - combine water, then yeast, then flour. Do not knead.

1st ferment: sponge for 8-16 hours at 70 degrees

2nd mixing: mix water, yeast, flour, salt (salt last) and combine with sponge. Knead until dough springs back quickly.

2nd ferment: all dough for 30 minutes at 80 degrees

Makeup: Scale at 3 lb for each half-size sheet pan. oil pans with olive oil. roll and stretch dough into pan to fit. if dough does not give, let it rest for a few minutes. proof again in oven until doubled in thickness. Top each with olive oil. with fingertips, poke holes heavily at regular intervals into dough. spring with fresh chopped rosemary and sea salt.

Baking: 400 degrees for ~30 minutes

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