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Printed at the current scale: 2 tray (30 × 40 cm) · about 4.3 kg · Metric · front and back, more cards if it runs long

Sourdough focaccia

2 tray (30 × 40 cm) · about 4.3 kg · 4 × 6 in
Dough
2000 g bread flour
1600 g water
400 g active levain (100% hydration)
44 g fine salt
80 g extra virgin olive oil
Tray and Bake
120 g extra virgin olive oil, for the tray and top
8 g flaky salt
8 g rosemary leaves
forklet.co/r/KNzFEWfB?scale=2 · v1
  1. Dough Mix 2000 g bread flour, 1500 g water and 400 g active levain (100% hydration); rest 30 min. Add 44 g fine salt, 100 g water and 80 g extra virgin olive oil and squeeze in.
  2. Bulk ferment with 4 sets of coil folds in the first 2 hours. 4 h
  3. Cover and refrigerate. 4 °C · 12 h to 24 h
  4. Tray and Bake Pour half of 120 g extra virgin olive oil, for the tray and top into the tray, tip the dough in and stretch it gently to the corners. 5 min
  5. Proof at room temperature. 2 h to 3 h
  6. Drizzle with the rest of the oil, dimple to the bottom with oiled fingers, scatter 8 g rosemary leaves and 8 g flaky salt. 3 min
  7. Bake at 230 °C. 25 min to 30 min
  • Safety: rosemary leaves in oil can grow botulism at room temperature. Keep it in the fridge and use within 4 days. (USDA FSIS)
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
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