Focaccia Dough (#1004)
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For The Sponge
- 1/8 tsp Active Dry Yeast
- 1/2 cup Water
- 1/3 cup All-Purpose Flour bread flour
For The Dough
- 1 1/3 cups Water
- 6 tablespoons Extra-Virgin Olive Oil divided, plus 1 tablespoon, diveded
- 2 tsp Active Dry Yeast
- 2 1/2 tablespoons Barley Flour
- 3 1/2 cups All-Purpose Flour or more as needed, maybe a few tablespoons more
- 1 Tbsp Kosher Salt
- To make the sponge:
- In a small mixing bowl, sprinkle the yeast over the water.
- Let the bowl sit for a few minutes to let the water absorb the yeast.
- With a wooden spoon, stir in the flour until all of the ingredients are mixed.
- Cover the bowl tightly with a sheet of plastic wrap.
- Set the bowl at room temperature about 70 degrees until the sponge becomes bubbly and thick, 12 to 24 hours.
- To make the dough:
- Once the sponge is ready, add the water, olive oil and sponge in a large bowl with a mixer.
- With the dough hook running, over low speed, add the yeast, barley flour and 3 1/2 cups of flour.
- Mix the ingredients over low speed for 2 minutes to thoroughly combine and form the dough.
- With the mixer running, slowly add the salt, then increase the speed to medium.
- Keep mixing the dough until smooth and well-formed, and starts to pull away from the bowl, about 7 minutes.
- If the dough is too sticky to pull away from the sides of the bowl at all, add a little more flour (a tablespoon at a time) to reach the right consistency, the dough should be still quite sticky, and it shouldn't be completely clean the bowl.
- Turn the dough onto a lightly floured cutting board, well grease the mixing bowl with the cooking spray or oil.
- Put the dough back into the well-greased bowl.
- Wrap the dough tightly in a plastic wrap and another piece of plastic wrap to double secure the bowl.
- Set the dough at room temperature until double in bulk, about about 1 hour.
- Turn the dough out onto the slightly floured surface.
- Fold the edges of the dough toward the center (imagine that the dough is square with 4 edges).
- Turn the dough over and return it to the bowl that's coated with the cooking spray again, folded side down.
- Cover the bowl again with the plastic wraps and leave it at room temperature until doubles again, about 1 hour.
- Pour 3 tablespoons of olive oil into each of 8-inch cake pan, and tilt the pans to let the oil cover the bottom completely and evenly.
- Transfer the dough gently onto the floured cutting board, try not to deflate the dough.
- Divide the dough into two equal portions.
- Place each dough in the prepared cake pan and very gently pull the edges just to almost form a round shape.
- Cover each pan with a clean kitchen towel and let sit at room temperature until almost fill up the pan, about 30 minutes.