GRANDE FOCACCIA

METHOD

In a large bowl, combine the yeast, sugar, oil, and lukewarm water and set aside for 10 minutes or until you see bubbles on the surface.

Add the flours and salt, and mix with a wooden spoon to form a wet shaggy dough.

Cover the bowl with a tea towel and leave to rest for 10 minutes.

Wet your hands to stretch and fold the dough. To ‘stretch and fold’, pick up a side of the dough, stretch it up, and fold it over itself. Repeat 8 times, rotating the bowl 90° each time.

Repeat the stretch and fold process 2 more times with 10 minutes rest in between each set.

Lightly oil the dough, and turn the dough to coat all over.

Cover the bowl with glad wrap and refrigerate for 12 hours to 2 days.

Generously oil an Ironclad Grande Legacy Pan

Turn out the dough into the oiled pan, and fold the edges in to create a rough circle shape and gently press with fingers to spread out.

Drizzle the top of the dough with more olive oil, cover with a tea towel and set aside to rise until doubled in size. This may take 2 to 4 hours depending on temperature. 

When the dough has nearly doubled in size, preheat the oven to 230°C.

Drizzle the risen dough with olive oil, generously season with flaky sea salt and fresh rosemary. Indent the dough with your fingers through the dough to create lots of dimples.

Bake for 30 minutes or until fully golden on top and bottom.

Rest in pan for 10 minutes before transferring to a cooling rack.