- 3
4/5
(1 Votes)
Ingredients
- Cornmeal as needed
- 18 fl oz water
- 1/2 oz compressed yeast
- 2 fl oz evoo
- 1 lb 12 oz hard wheat flour
- 1/2 oz salt
Preparation
Step 1
Line 3 sheet pans with parchment paper, dust with cornmeal
combine water, yeast, oil until yeast is dissolved. Add the flour and salt. mix the dough until smooth and elastic. Cover the bowl and allow the dough to ferment for 1 hour and 15 minutes.
Punch down and scale dough at 10 oz per focaccia. round off the dough. Place the dough on the prepared sheet pans and proof for 1 hour.
Press the balls of dough flat and stretch slightly. Brush with olive oil and add the garnish items if desired. Pan proof for an additional 30 minutes.
bake in 425/ 218C oven for 30 minutes.