Focaccia

The Culinary Institute of America


Cornmeal, as needed
18 Ounces Water
1/2 Ounce Yeast, compressed
2 Ounces Extra-Virgin Olive Oil
28 Ounces Wheat Flour, hard
1/2 Ounce Salt

Line baking sheets with parchment. Scatter with cornmeal. Combine the water, yeast, and oil until yeast is dissolved. Add the flour and salt. Mix the dough until smooth and elastic. Cover the bowl and allow the dough to ferment for 75 minutes. Punch down and scale the dough at 10 oz / 284 g per focaccia. Round off dough. Set dough on
prepared sheet pan and proof at room temperature 1 hour.

Press the balls of dough flat and stretch slightly. Brush with olive oil and add any optional garnish items desired. Pan-proof an additional 30 minutes.

Bake in a 425°F / 218°C oven for approximately 30 minutes.

Focaccia may be lightly brushed with garlic and olive oil and served on its own, used as the base of an hors d’oeuvre or sandwich, or dressed with various additions.

Variation Grissini: Prepare the dough through step 2. Punch down and scale at 1½
oz / 43 g. Round off the dough. Seton a sheet pan and proof at room temperature 1 hour. Roll the balls into long, thin sticks. Brush with olive oil or egg wash and top with desired seasoning: kosher salt, sesame seeds, or fresh herbs. Pan-proof an
additional 15 minutes. Bake in 425°F / 218°C oven for 10 to 12 minutes.