“Cooking Through COVID-19 with Chef Zach” presents “How to make delicious focaccia bread in no time.” Please indulge our family shenanigans and low production quality as we shelter in place.
Sponge:
2 1/4 cups warm water (approximately 95 degrees)
2 1/2 tablespoons active dry yeast
2 cups + 1 tablespoon all purpose flour (FLOUR #1)
Whisk together and let sit 5 minutes
Then Add:
3 tablespoons olive oil
3 tablespoons + a pinch of granulated sugar
3 cups + 1 tablespoon all purpose flour (FLOUR #2)
1 tablespoon Kosher salt
Mix on low for 3 minutes, mix on medium for 3 minutes
Proof 45 minutes until doubled in size
Grease half sheet tray with 1/4 cup olive oil (get sides and corners well)
Spread and dimple
Season if desired
Bench proof 15-20 minutes until height of pan
Bake 350 degrees 12-15 minutes until golden and fluffy
Link to .pdf of recipe