Focaccia

SERVES: 4

CALORIES: 450 

CARBS: 79 g

FIBER: 0 g

DOUGH MIX

1. AUTOLYSE for 30 minutes

   1. 1. • 30 g starter

         • 200 milk

         • 50 water

         • 50 g bulgur wheat (STEEPED in 85 g water)

         • 15 g oil

         • 10 g honey

         • 350 g pizza flour/Double Bubble

         • 1/2 t instant yeast

         • *OFFSET* 9 g salt

2. SPOON KNEAD 50 strokes - every 15 minutes - TWICE

3. FOLD every 15 minutes - TWICE

4. BENCH REST 3 hours

5. REFRIGERATE for at least 8 to 24 hours

SKILLET

1. BENCH REST 1 hour to warm

2. STRETCH into GREASED CAST IRON SKILLET

3. RISE 1 hour then TURN ON OVEN to 450 degrees 

4. CONTINUE to RISE 30 minutes while PREHEATING

5. OIL, DIMPLE, and DRESS focaccia

6. FIRE pan on stove for about 2 minutes

7. BAKE in 450 degrees oven for 15 minutes

8. TURN OFF OVEN and TOAST for 10 minutes

9. OIL and SALT

10. STEAM COOL on rack

8X8 PAN

1. STRETCH into parchment and greased pan

2. RISE 1 hour then TURN ON OVEN to 430 degrees 

3. CONTINUE to RISE 30 minutes while PREHEATING

4. OIL, DIMPLE, and DRESS focaccia

5. BAKE in 430 degrees oven for 15 minutes

6. TURN OFF OVEN and TOAST for 10 minutes

7. STEAM COOL on rack

TOPPINGS

• Olive Oil

• Passata

• Garlic

• Parmesan

• Rosemary

• Oregano

• Capers

• Olives

• Onions

• Lemon Slices

• Salt

• Pepper