Amheal01 at 20:24, 17 October 2022

2022-10-17T20:24:23Z

← Older revision		Revision as of 16:24, 17 October 2022
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	'''Ingredients:'''		'''Ingredients (for 2 units):'''
	* 4 cups (512 g) all-purpose flour or bread flour, see notes above		* 4 cups (512 g) all-purpose flour or bread flour, see notes above
	* 2 teaspoons (10 g) kosher salt		* 2 teaspoons (10 g) kosher salt
	* 2 teaspoons (8 g) instant yeast, see notes above if using active dry		* 2 teaspoons (8 g) instant yeast, see notes above if using active dry
	* 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water		* 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
	* 4 tablespoons olive oil, divided		* 4 tablespoons olive oil, divided (2 + 2)
	* flaky sea salt, such as Maldon		* flaky sea salt, such as Maldon

			'''Process:'''
			* Mix all ingredients and half the olive oil together in a bowl. Should be loose, shaggy, and ugly.
			* Put it in the fridge.
			* The next day, take the dough out at noon
			* Dump half of the remaining oil in a metal pie plate.
			* Dump in dough.
			* Cover.
			* Wait 3.5 hours -- preheat oven to '''425 degrees'''
			* Wait 30 minutes (total rise time of 4 hours), uncover the dough, poke it some with your fingers to make dimples, cover the top with remaining olive oil and a hefty sprinkling of good salt.
			* Bake for 25 minutes.
			* De-pan as soon as you are able so the bottom of the bread doesn't get soggy.

	'''Notes:'''		'''Notes:'''
	* Make dough first thing, let rise in fridge until noon the next day. At noon, take out to rise on the counter until 4. Bake at 4		* Make dough first thing, let rise in fridge until noon the next day. At noon, take out to rise on the counter until 4. Bake at 4
	* Makes 2 9" pie pans or one 9x13		* Makes 2 9" pie pans or one 9x13
			* Ann usually halves this to just make one pie pan

Toad3k: Created page with "Taken from: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/comment-page-1/?ck_subscriber_id=384153524 '''Ingredients:''' * 4 cups (512 g..."

2021-07-08T14:13:31Z

Created page with "Taken from: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/comment-page-1/?ck_subscriber_id=384153524 '''Ingredients:''' * 4 cups (512 g..."

New page

Taken from:
https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/comment-page-1/?ck_subscriber_id=384153524

'''Ingredients:'''
* 4 cups (512 g) all-purpose flour or bread flour, see notes above
* 2 teaspoons (10 g) kosher salt
* 2 teaspoons (8 g) instant yeast, see notes above if using active dry
* 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
* 4 tablespoons olive oil, divided
* flaky sea salt, such as Maldon

'''Notes:'''
* Make dough first thing, let rise in fridge until noon the next day. At noon, take out to rise on the counter until 4. Bake at 4
* Makes 2 9" pie pans or one 9x13

Foccacia - Revision history

Amheal01 at 20:24, 17 October 2022

Toad3k: Created page with "Taken from: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/comment-page-1/?ck_subscriber_id=384153524 '''Ingredients:''' * 4 cups (512 g..."