Two focaccias that live in the fridge until you're ready to bake them. It seems to actually work better with generic flour.
| Ingredients | Step |
|---|---|
| 380 g. water (1.5 c + 2 T.) 27 g. (1/8 c.) olive oil1.5 t. yeast 16 g. (2.25 t.) salt 1 T. sugar 510 g. all-purpose flour |
Stir together. Partially cover and let rest 2 hours. Then chill fully covered (if possible). |
| olive oil toppings |
Preheat oven to 450. Pour 1/8 c. olive oil into a 9" pan. Take half the dough ball from the fridge, place it face-down in the oil, flip it, and then stretch it to fill the pan (you'll likely need to let it rest 15 minutes and re-stretch, possibly repeatedly). Once it fills the pan, top it with whatever you'd like (make sure to use relatively dry ingredients and to use large chunks of items that can burn). Cover it and let it rise 20 minutes (don't rush it). Bake 20-25 minutes. |
Source: Washington Post