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Night Before:
1 1/4 cups bread flour
3/4 cup lukewarm water
1/4 teaspoon instant yeast
Day of:
3 1/2 cups bread flour
3/4 cup semolina flour
2 teaspoons salt
1 1/2 teaspoons instant yeast
1 1/2 cups herbed olive oil
2 cups lukewarm water
1/2 cup finely grated parmesan


1) Place the night before ingredients into a bowl and mix, cover with plastic wrap and leave over night (12 - 15 hours). Next morning prep all the ingredients, this will help to make the focaccia easier to make. In a large bowl add in your flour.
2) Add in the semolina flour and mix together.
3) Add in the salt and instant yeast, blend together.
4) Pour in 1/3 cup of herbed olive oil and the 2 cups of lukewarm water.
5) Pour in the sponge that you created the night before. Using your hands knead the dough in the bowl, till well mixed. Sprinkle a little flour on a flat surface and pour out the dough. Continue to knead the dough for 8 - 10 minutes.
6) Cover with a damp cloth and let sit for 30 minutes.
7) Stretch the dough into a rectangle about twice the size, fold over 1/3 of dough
8) Take the other side and fold over to form a letter fold. Cover with a damp cloth and rest for 30 minutes repeat * the stretching folding and resting process 2 more times.
9) Place a piece of parchment paper on a 12x17 cookie sheet, pour out 1/4 cup of herbed oil on top of the parchment paper. Using your hand spread the oil all over.
10) After the dough has risen 3 times, place the focaccia dough onto the parchment paper. Pour 1/3 cup of herbed oil on top. Using your fingers start to dimple the top. This will help to deflate the dough, be sure to only use your fingers. Pour out another 1/3 cup of the herbed oil.
11) Continue to dimple the dough. Place the cookie sheet into a plastic bag and place into the refrigerator over night or up to 2 days. Next morning remove dough from the fridge and allow to rest for 2 -3 hours. Add the remaining herbed oil and dimple the dough again to deflate the dough, only using your fingers. Sprinkle the remaining parmesan cheese on top. Cover with plastic wrap and allow to rest for 1 hour. Bake in a preheated 500F oven for 10 minutes then turn down the heat to 450F. Bake for an additional 5 -10 minutes. If you are using a heat thermometer you want the dough to reach a temperature of 200F when inserted into the middle of the focaccia. Remove from the oven and slide the parchment onto a wire rack to cool.


Note: To make your own herbed olive oil. Add 1 1/4 cups of olive oil in a saucepan heat till slightly warm, remove from heat, add 1/3 cup chopped herbs, let sit over night. I used rosemary herbed oil for this recipe.

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