https://www.cookwell.com/recipe/focaccia
Dough yeast 9 g water, warm, around 105-115°F 335 g bread flour, or all-purpose 450 g salt 9 g extra virgin olive oil 9 g For baking 9x13 baking dish extra virgin olive oil 20 g + a drizzle water 20 g Optional toppings flaky salt rosemary, or other herbs
Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5-10 minutes until light foam surfaces and little bubbles are visible.
Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms.
Once rested, perform a stretch-and-fold by grabbing a corner of the dough in the bowl, lift straight up to stretch the dough as high as it will go without tearing, and fold over to the other side. Rotate the bowl and perform three more reps of stretch-and-folds. Once folded, turn the dough over onto itself, cover, and let rest for another 25-30 minutes.
For each stretch and fold set, the dough should feel more elastic and stretch further without tearing with some air bubbles present.
Note: The stretch and fold method is better suited than for a high-hydration dough such as this because the dough is naturally sticky and this method reduces hand contact. Additionally, the stretch and fold will allow for an open crumb when baked because the air isn’t pushed out of the dough.
kneading
Drizzle olive oil into a 9x13 baking pan until the bottom is covered. After the last stretch and fold, turn the focaccia dough into the pan and gently work it to the edges.