Focaccia Calculator
Step 1: Select Pan Size
9 in
13 in
Step 2: Number of Pans
1
g
oz
Base Dough required 0g
Total Dough required 0g
Poolish:
Bread Flour 0g
Water 0g
Active Dry Yeast 0g
Final Dough:
Bread Flour 0g
Warm Water 0g
Cold Water 0g
Active Dry Yeast 0g
Salt 0g
Olive Oil 0g
Fermentation Notes:
Cover and rest at room temperature for 30 minutes after mix, then divide and ball into dough tray. Place in refrigerator for 48–72 hours (longer is better and develops more flavor). Remove from refrigerator, place in greased pan, press and cover for 4 hours at room temperature. Preheat oven to 500°F. Lightly drizzle Corto Truly EVOO on top of dough, coat your fingers with EVOO and dimple. Place pan with dough in oven on middle rack for about 8–10 minutes, then rotate the pan 180° and bake another 6–8 minutes, or until golden brown.
Cover and rest at room temperature for 30 minutes after mix, then divide and ball into dough tray. Place in refrigerator for 48–72 hours (longer is better and develops more flavor). Remove from refrigerator, place in greased pan, press and cover for 4 hours at room temperature. Preheat oven to 500°F. Lightly drizzle Corto Truly EVOO on top of dough, coat your fingers with EVOO and dimple. Place pan with dough in oven on middle rack for about 8–10 minutes, then rotate the pan 180° and bake another 6–8 minutes, or until golden brown.
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