Focaccia - Vegan

By jacewildman

Ingredients

• The Liquid:
• 368 Grams Water (1 2/3 Cups)
• 56 Grams Olive Oil (4 tablespoons)
• The Dry Goods:
• 75 Grams Cornmeal (1/2 cups)
• 879 Grams Bread Flour (6 1/2 Cups)
• 13 Grams Instant Yeast (1 1/2 tablespoons)
• 24 Grams Salt (4 teaspoons)
• The Extras:
• Additional Olive Oil for lubing and drizzling.
• Kosher salt for sprinkling

Details

Adapted from keyingredient.com

Preparation

Step 1

Bring 1 cup of the water to a boil in a small sauce pan. Slowly whisk in the cornmeal and cook, whisking constantly, until the mixture thickens, 30 seconds to 1 minute.

Add the remaining liquid to the saucepan, stir to combine, and heat to a temperature of 110 to 115 F.

Our the liquid mixture in the work bowl of an electric stand mixer fitted with a dough hook.

Add half of the flour and the yeast. Mix with the dough hook on low speed until combined and then allow the dough to rest for 10 minutes.

Again working at low speed, gradually stir in the remaining flour and the salt until the dough comes cleanly from the side of the bowl.

Knead for 5 to 7 minutes if using the mixer, 8 to 10 minutes f kneading by hand.

Turn the dough out, fold over 4 or 5 times, then place in a well-oiled bowl, cover with a clean kitchen towel, and set aside to rise for 1 hour.

Spread the dough out flat on a shet pan, cover with a clean kitchen towel, and allow it to rise for 1 1/2 hours.

Place on an over rack in position B and preheat the over to 450 F.

Tem minutes before placing the dough in the over, dimple it with your fingertips, then drizzle the dough liberally with olive oil and sprinkle it with kosher salt.

Bake for 20 to 25 minutes, or until golden brown.

Remove from the pan to a cutting board. Cut into serving-size rectangles and serve warm.