3m
- Add filtered cold water (75%), extra virgin olive oil (10%), and high-protein bread flour (100%) to mixer bowl.
- Mix on Speed 1 for 3 minutes until incorporated.
- Stop and scrape down bowl.
- Let rest for 20 minutes to hydrate.
Artisan Focaccia
High-hydration 75% olive oil bread with intensive mix & overnight cold ferment
An exceptional artisan focaccia formulated with high-protein bread flour, 75% hydration, and 10% extra virgin olive oil. Uses an intensive mixing technique with an dough rest, overnight cold proofation, and deep finger-dimpling before baking at 475°F–525°F for a golden, airy crumb with a blistered, crisp crust.
Calculator
Target Pie Size
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6
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Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Bread Flour | 100% | ||
| Water | 75.0% | ||
| Extra Virgin Olive Oil | 10.0% | ||
| Kosher Salt | 2.2% | ||
| IDY | 0.50% | ||
| Total |
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Extra Virgin Olive Oil | 0.250 | ||
| Flaky Sea Salt & Fresh Rosemary | 0.050 | ||
| Cherry Tomatoes / Olives (Optional) | 0.500 |
Topping amounts are per pizza, scaled to your selected pan size.
Home Oven Settings
Temperature500°F
Bake Time18-22 min
SurfacePreheated Baking Stone or Heavy Sheet Pan
Preheat oven with baking stone at 475°F–525°F for 60 minutes. Bake in generously oiled pan directly on stone for 18 to 22 minutes until crust is deeply golden and blistered.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
10m
- Add 0.5% IDY and mix 1 minute on Speed 1.
- Add 2.2% kosher salt and mix 1 minute on Speed 1.
- Increase speed and mix for approximately 10 minutes until gluten is fully developed and dough is smooth and glossy.
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
1h
- Transfer dough to an oiled container.
- Bulk ferment at room temperature, performing a stretch-and-fold at the 1-hour mark.
- Cover and transfer to the refrigerator for overnight cold fermentation.
4h
- Remove cold dough from the refrigerator in the morning.
- Divide and scale into 310g balls.
- Place in oiled proofing containers or directly in oiled pans, cover, and let proof at room temperature for 3 to 4 hours.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
1h
Position a baking stone in the oven and preheat at 475°F–525°F for at least 1 hour before baking.
- Generously drizzle extra virgin olive oil across the top of the proofed dough.
- Using flat fingertips of both hands, press down firmly to create deep indentations all the way to the pan base.
- Scatter flaky sea salt and fresh rosemary needles.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
22m
- Place pan directly on the preheated baking stone.
- Bake for 18 to 22 minutes until the top is deeply golden brown, blisters appear on the ridges, and the bottom is crisp.
- Cool on a wire rack before slicing.
INTERACTIVE KITCHEN MODE
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Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment2h
Cold Ferment18-24h
Final Proof3-4h
Intensive mix with optional 20m rest. Bulk ferment with stretch-and-fold at 1 hour, overnight cold proof in fridge. Scale into 310g balls at 8:00 AM, proof at room temp for 3 to 4 hours before dimpling.