Ingredients
| 450 g | freshly milled whole-wheat flour |
| 260 g | King Arthur all-purpose flour |
| 2.6 g | instant or rapid-rise yeast |
| 500 g | water, room temperature |
| 46 g | plus 56 g plus 56 g extra-virgin olive oil, divided |
| 13 g | kosher salt |
| Vegetable oil spray | |
| 325 g | cherry or grape tomatoes |
| 30 g | Pecorino Romano, grated fine |
| 4 g | minced fresh oregano |
| 3 g | flake sea salt |
| 2¾ cups plus 2 tablespoons (15¾ ounces) freshly milled whole-wheat flour |
| 1 ¾ cups plus 1 tablespoon (9⅛ ounces) King Arthur all-purpose flour |
| ½ plus ⅛ teaspoon instant or rapid-rise yeast |
| 2 cups plus 2 tablespoons water, room temperature |
| 3 tablespoons plus ¼ cup plus ¼ cup extra-virgin olive oil, divided |
| 4 teaspoons kosher salt |
| Vegetable oil spray |
| 2 cups cherry or grape tomatoes |
| 1 ounce Pecorino Romano, grated fine (½ cup) |
| 1 tablespoon minced fresh oregano |
| 2 teaspoons flake sea salt |
Essential Equipment
Instructions
- 450 g freshly milled whole-wheat flour
- 260 g King Arthur all-purpose flour
- 2.6 g instant or rapid-rise yeast
- 500 g water, room temperature
- 42 g extra-virgin olive oil
Sift whole-wheat flour through 50-mesh flour sifter into large bowl and discard bran remaining in sieve (or save for another use). Add all-purpose flour and yeast and whisk to combine. Make well in center of dry ingredients and pour in water and oil. Using wooden spoon, stir until combined and no dry flour remains. Cover bowl with plastic wrap and let rest for 15 minutes.- 13 g kosher salt
Sprinkle salt over dough and, using your hands, knead in bowl until incorporated and dough is smooth. Re-cover bowl and let rest for 30 minutes.- Holding edge of dough with your fingertips, fold dough over itself by gently lifting and folding edge of dough toward center. Turn bowl 45 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Re-cover bowl and let rise for 30 minutes. Repeat folding and rising every 30 minutes, 2 more times. After final set of folds, cover bowl tightly with plastic and refrigerate for at least 24 hours or up to 72 hours.
- Vegetable oil spray
- 56 g extra-virgin olive oil
At least 1 hour before baking, place baking stone on upper-middle rack and heat oven to 450 degrees F/230 degrees C. Meanwhile, spray rimmed baking sheet with vegetable oil spray, then coat bottom of sheet with oil. Remove dough from refrigerator and transfer to center of sheet. Using your wet hands (to prevent sticking), gently press dough into 12 by 9-inch rectangle. Spray top of dough with oil spray, cover loosely with plastic, and let rest for 30 minutes.- 325 g cherry or grape tomatoes
Using your wet hands, gently stretch and pull dough to edges of sheet. Press tomatoes deep into dough at 1-inch intervals. Spray top of dough with oil spray, cover loosely with plastic, and let stand until puffy and doubled in volume, 45 minutes to 1¼ hours.- 56 g extra-virgin olive oil
- 30 g Pecorino Romano, grated fine
- 4 g minced fresh oregano
- 3 g flake sea salt
Brush top of dough with oil and sprinkle evenly with Pecorino, oregano, and salt. Place sheet on stone and bake until bottom crust is evenly browned, 20 to 25 minutes, rotating sheet halfway through baking. Remove sheet from oven and let cool on wire rack for 5 minutes. Transfer focaccia from sheet to rack. Drizzle top with any oil remaining in sheet. Let cool for 30 minutes, then slice and serve.
Instructions
- 2¾ cups plus 2 tablespoons (15¾ ounces) freshly milled whole-wheat flour
- 1 ¾ cups plus 1 tablespoon (9⅛ ounces) King Arthur all-purpose flour
- ½ plus ⅛ teaspoon instant or rapid-rise yeast
- 2 cups plus 2 tablespoons water, room temperature
- 3 tablespoons extra-virgin olive oil
Sift flour through 50-mesh flour sifter into large bowl and discard bran remaining in sieve (or save for another use). Add all-purpose flour and yeast and whisk to combine. Make well in center of dry ingredients and pour in water and oil. Using wooden spoon, stir until combined and no dry flour remains. Cover bowl with plastic wrap and let rest for 15 minutes.- 4 teaspoons kosher salt
Sprinkle salt over dough and, using your hands, knead in bowl until incorporated and dough is smooth. Re-cover bowl and let rest for 30 minutes.- Holding edge of dough with your fingertips, fold dough over itself by gently lifting and folding edge of dough toward center. Turn bowl 45 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Re-cover bowl and let rise for 30 minutes. Repeat folding and rising every 30 minutes, 2 more times. After final set of folds, cover bowl tightly with plastic and refrigerate for at least 24 hours or up to 72 hours.
- Vegetable oil spray
- ¼ extra-virgin olive oil
At least 1 hour before baking, place baking stone on upper-middle rack and heat oven to 450 degrees F/230 degrees C. Meanwhile, spray rimmed baking sheet with vegetable oil spray, then coat bottom of sheet with oil. Remove dough from refrigerator and transfer to center of sheet. Using your wet hands (to prevent sticking), gently press dough into 12 by 9-inch rectangle. Spray top of dough with oil spray, cover loosely with plastic, and let rest for 30 minutes.- 2 cups cherry or grape tomatoes
Using your wet hands, gently stretch and pull dough to edges of sheet. Press tomatoes deep into dough at 1-inch intervals. Spray top of dough with oil spray, cover loosely with plastic, and let stand until puffy and doubled in volume, 45 minutes to 1¼ hours.- ¼ cup extra-virgin olive oil
- 1 ounce Pecorino Romano, grated fine (½ cup)
- 1 tablespoon minced fresh oregano
- 2 teaspoons flake sea salt
Brush top of dough with oil and sprinkle evenly with Pecorino, oregano, and salt. Place sheet on stone and bake until bottom crust is evenly browned, 20 to 25 minutes, rotating sheet halfway through baking. Remove sheet from oven and let cool on wire rack for 5 minutes. Transfer focaccia from sheet to rack. Drizzle top with any oil remaining in sheet. Let cool for 30 minutes, then slice and serve.