Author: Mastering Pizza by Marc Vetri and David Joachim
Ingredients
2 cups (258 grams) whole grain spelt
2 cups (258 grams) King Arthur Bread Flour
1-1/3 cups (307 grams) water at 55 degrees F (13 degrees C)
2-1/4 teaspoons (7 grams) active dry yeast (1 packet) or 1-1/2 Tablespoons fresh yeast
1-1/2 teaspoons (9 grams) fine sea salt
1 Tablespoon (13 grams) extra virgin olive oil, plus some for the pan and drizzling
Leaves from 2 sprigs fresh rosemary
Flake salt for garnish
Instructions
To Mix and Knead: Put flours and water in the bowl of stand mixer fitted with the dough hook. Add the yeast and water and mix on low speed for 2-3 minutes. Switch to medium speed, add the salt, then stream in the oil. Mix until dough is smooth and silky, about 10 minutes.
To Ferment: Transfer dough to an oiled bowl, cover and let rise in a warm place until doubled in size, about 1 hour.
Lightly oil a half-sheet pan (18-by-13-inches) then punch down the dough and turn it out onto the oiled pan. Fold the dough over itself in thirds, cover tightly and let rise in a warm spot for 30 minutes. After 30 minutes, punch down the dough, fold it over itself again in thirds, cover tightly and let rise in a warm spot for another 30 minutes.
To Shape and Ferment Again: Press the dough onto the baking sheet, all the way to the edges of the pan, so the dough is about ½-inch thick. Dimple the surface all over with your fingertips. Cover and let rise in a warm spot for a final 30 minutes. The multiple risings help create lots of bubbles and flavor in the dough.
To Bake: Preheat oven to 500 degrees F (260 degrees C.) Drizzle the top of the focaccia with oil and tilt the pan to get oil in the holes, or press the oil right into the holes with your fingertips. Scatter on the rosemary and some salt. Bake until golden brown, 20 to 25 minutes. Cool in the pan on a wire rack and then cut into 3-inch squares. Serve warm or at room temperature.
Recipe by The Culinary Cellar at https://theculinarycellar.com/mastering-pizza/