High-Hydration Focaccia-Style Sicilian
An airy, open-crumb pan Sicilian built at 80% hydration with just under 1% IDY and a touch of olive oil, then cold-fermented a day for flavor before baking in a deep square pan.
An airy, open-crumb pan Sicilian built at 80% hydration with just under 1% IDY and a touch of olive oil, then cold-fermented a day for flavor before baking in a deep square pan.
Ingredients
Method
Dissolve the yeast in the water in a stand-mixer bowl, then stir in the olive oil.
Whisk the salt into the flour, add it to the bowl, and mix on low for about 2 minutes. Rest 5 minutes, then mix on medium-low for another 2 minutes.
Turn the dough onto an oiled surface and give it four stretch-and-folds spaced 10 minutes apart, using a bench scraper since the dough is wet.
Lightly oil a deep square pan (a 14-inch, 2-inch-deep pan works well). Lay the dough in and periodically hand-stretch it until it fills the pan.
Cover and refrigerate 24 hours, then bring to room temperature for 2 hours before baking.
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