Tonight was my first time making focaccia and I was surprised how tasty it turned out. I didn’t use a recipe since other than starting with the sponge from this bread recipe. I let the sponge do its thing overnight +8 hours (while I was at work) and then mixed in flour, salt, water, and olive oil. I mixed the dough mostly by feel and then put it in the stand mixer to knead, so I didn’t get exact measurements.
Then, I let the dough rest for another hour or so while it doubled. After, I poured the dough onto an oiled baking sheet, stretched it into a somewhat rectangular shape, and let it rest (covered by bigger roasting pan to protect from drafts) for about 45 minutes. Finally, I dimpled the dough, brushed on a mixture of rosemary-infused olive oil, dried thyme, minced garlic, and salt. Lastly, I baked for about 25-30 minutes at 450 degrees.
The focaccia came out with a crunchy exterior and a soft, buttery interior. I think next time, I’ll let it rest a bit longer the last time so that the dough can develop more bubbles and maybe add a pinch more salt to the dough while mixing it to give it more flavor. Baking it with fresh rosemary and slices of onions on top might be good too.