Cody’s Kansas City Focaccia
2 tablespoons dry yeast
3 cups water
2 tablespoons olive oil
3 1/4 cups unbleached all-purpose flour
3 1/4 cups high-gluten (bread) flour
4 teaspoons sea salt
2 tablespoons wheat germ or whole-wheat flour
In a mixer with a dough hook (or in a large bowl by hand) mix all ingredients on slow for two minutes, then 10 minutes on medium until the dough is soft, moist, and stretchable. Cover the bowl. Allow the dough to rise until doubled, about 1 to 1 1/2 hours.
Fold the dough in on itself (don’t punch it down—you want to maintain the gluten network and all of those little bubbles), then let rise again until doubled in volume, about 45 minutes to 1 hour. Shape the dough into a loose ball and let it rest. Divide the dough into 2 or 3 pieces. Shape the dough into loose balls and place each onto semolina coated sheet pans. Cover with plastic wrap and refrigerate overnight (or at least eight hours—up to 32 hours maximum).
At least one hour before baking, preheat the oven (and a baking stone) to 450 degrees. Stretch and shape the rested dough to roughly the size of the sheet pan. Allow the dough to rest and rise for approximately 30 minutes. Drizzle with olive oil, chopped fresh rosemary, and crushed sea salt. Place the sheet pan and dough directly onto the baking stone. Steam the oven (pour about 1/2 cup hot water directly onto the floor of the oven). Reduce the oven heat to 400 degrees. When the bread begins to color and it is strong enough to move, remove the bread from the pan and place it directly on the oven floor to finish. Cool on a rack to maintain the crisp crust. Best if eaten the day it is baked.