Focaccia - Ken Forkish style
Published on Sat Jun 20 2026 19:37:47 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Water | 700 | 70 |
| Dried active yeast | 0.8g (1/4 tsp) | 0.8 |
| White bread flour | 1000 | 100 |
| Salt (for dough) | 20 | 2 |
| Fresh rosemary | handful | n.a. |
| Coarse rock salt (for covering) | 2 pinches | n.a. |
Timings
| Step | Time |
|---|---|
| Autolyse | 30 mins |
| Bulk rise | 12 hours |
| Bench rest | 1 hour |
| Shape & Proof | 45 mins |
| Bake @ 250 ºC | 20 mins |
Notes
- This makes two focaccia loaves
- Bake it on a sheat pan with baking paper. The first loaf got stuck and was ruined!
- Do not shape it into the shape on the counter. Do it straight from the ball to the sheat pan. The pictured one did not make the transfer from counter to sheat pan. Best to avoid it next time.