CAST IRON PAN FOCACCIA BREAD

Ingredients:

•360g or 1.5c water 86F/ 30C

•4g or 1 1/4 tsp instant yeast

•25g or 1 3/4 TBSP olive oil + additional 1/4c+ for oiling pan

•10g or 2 1/3tsp sugar

•450g or 3.5c bread flour (12.7% protein)

Method:

In a medium bowl, add 4g or 1 1/4 tsp yeast , 12g or 2tsp salt , 360g water, sugar, olive oil, and flour into a medium bowl. Use a large spoon stir to combine.

After using a spoon to mix the above ingredients, finish mixing with a wet hand. (make sure you wet your hand thoroughly). Cover the bowl with a lid and let rise for 30 min.

After 30 min, add 20g water, yeast, and salt and mix with a very wet hand. cover with a lid and let it to ferment at room temp (should be about 76F) for 30 min then do a strength building fold and slap and fold. Cover with a lid and let rise for 30 more minutes.

Complete a second strength building fold and slap and fold. Cover and allow fermentation in the fridge for 24 hours.

Load dough into a 12″ cast iron oiled with about 1/4c olive oil. Use oiled finger tips to dimple the dough and stretch it out into the pan. Cover with a lid and let proof for 1 1/2 hour.

Next, drizzle top of the dough generously with olive oil, then dimple with your fingertips. Cover and let proof once more for 1 hour. Liberally salt with flaky salt then bake in 500F / 260C oven for 15-18min.

Option: You can use a 12″x10″ cookie pan if you don’t have a cast iron pan. Also feel free to add your own toping of choice such as rosemary, sage, olive, feta cheese etc.