Learn how to make focaccia from scratch, including tips on developing gluten, autolysing the dough, and achieving the perfect crispy crust.
Today's video is dedicated to creating my perfect version of focaccia, one of our specialty items. It's a three-day process that involves using a levain, an offshoot of our starter. We let the levain sit overnight at room temperature until it becomes active. The dough itself involves scaling out high-protein flour (about 14%) for a bread that expands beautifully. We incorporate whole wheat flour, but remember, the more whole wheat you use, the more distinct the flavor will be.
After mixing the dough, we'll perform an autolyse, allowing the flour to hydrate and the gluten to develop. This speeds up proofing and saves time. We'll be adding a small amount of yeast along with our fine sea salt to the autolysed dough. After mixing, we'll perform four folds every 30 minutes to further develop the gluten. The final step is to shape the dough into a focaccia pan and let it proof until it reaches the edge. We'll then bake the focaccia in a hot oven, using a combination of steam and high heat to create that signature crispy crust and airy interior
Focaccia Baking Bread Gluten Development Autolyse Yeast Dough Recipe
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