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    • All Purpose Dough for Focaccia, Pizza, and More!

    It's great with soup, sandwiches, or on it's own, and is the perfect recipe for a rainy day! Cooking instructor, chef Michael Charpentier, shared how to make a delicious focaccia!

    For more information about Chef Michael, click here.

    All Purpose Dough

    Baker’s Percentages:

    Flour 100%

    Water 65%

    Yeast .4%

    Salt 3.75%

    Extra Virgin Olive Oil 2%

    For One Half Sheet Pan of Focaccia:

    1000g Flour

    650g Water

    4g Yeast

    37g Salt

    20g Olive Oil

    Mix Flour and Water together until combined.

    Let sit 30 minutes (autolyse).

    Mix in Yeast.

    Mix in Salt and Olive Oil.

    Let sit overnight at room temperature.

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    Or refrigerate up to one week before using. Dough will also freeze indefinitely.

    Focaccia - 1.5-2kg in an oiled sheet pan. Bake at 450F 25-35 minutes.

    Rustic Loaf - 750-800g. Bake at 450F 20 minutes inside a preheated Dutch oven, 10 minutes uncovered.

    Hoagie - 500g-1kg depending on oven size and desired length.

    Coat in Sesame Seeds if desired, and spray with water before placing on preheated sheet or stone. Bake at 450F

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