Stone Ground Roman Focaccia

Stone Ground Roman Focaccia

Hearty and delicious Roman style focaccia using our Tam 105 00 and Purple Straw whole wheat flours. Simple to put together, yet the end results will have others thinking you spent all day making it. Pair with your favorite soups or elevate your sandwich game with this truly satisfying focaccia recipe!

Yield: 1 13x18 half sheet pan 

Download a printable version of the recipe here. 

Ingredients:

500g BSM Tam 105 flour 00
100g BSM Purple Straw flour WW
480g water (85-90°F water temp)
6g instant yeast
50g sugar
4g salt
Olive oil

Herb oil (as shown, but optional)
2 sprigs of rosemary (finely chopped)
1 cup parsley (finely chopped)
3 sprigs of thyme (chopped)
1 tsp chili flakes (optional)
1 cup olive oil
Use any variety of other toppings you like!

Directions:
In a mixing bowl, combine the flours and salt. In the bowl of a stand-up mixer, combine the water, yeast, and sugar and stir to dissolve. Add the dry ingredients to the wet ingredients and using the dough hook, mix on speed 2 for 2 min. Once the dough combines, turn the speed to 6 for 10 min. At the 5 min mark, drizzle about a two Tbsp or so of olive oil into the bowl to allow the dough to pick up. Give the dough a windowpane test to check for gluten development.
Transfer dough to a well-oiled bowl and cover with plastic wrap. Allow to proof in a warm spot for 1-1/2hrs until it triples in size.
Take a half sheet tray pan and very generously drizzle olive oil, about 1/3 cup worth. Be sure to rub the oil up on the sides. Once the dough has tripled, remove from the bowl and stretch the dough out gently into the oiled pan as far as you can get it to stretch to the edges. Drizzle over the entire top with a little olive oil to coat the surface.

Cover with a large, loose piece of plastic wrap and allow the dough to final proof for 50 min. As it proofs, it will fill in the edges of the pan.

Preheat an oven to 450°F.
Remove the plastic wrap, and using both of your hands at the tip of your fingers, gently dimple the dough in a downward motion. Add any additional toppings of your choosing at this point by pressing them into the dough. Finish by sprinkling with flaky sea salt and allow the dough to sit for 10 more min.
Bake for 10min. Remove from the oven and drizzle the herb oil evenly across the dough. Bake for an additional 10-12 min or until golden. Allow the focaccia to cool before cutting.
*Pro-tip*
The herbs or herb oil will stay green and not burn if you add the herbs after the focaccia has
par-baked.