BR-024Classic focacciaBread · Lean, no-knead, cold ferment

Rev 022026-09-271 / 3

Classic focaccia

Flour, water, salt, yeast, oil. Mixed and folded in the evening, panned and refrigerated overnight, dimpled and baked in the morning. The plain dough is the base; the variants carry the flavor.

SourceHouse formula · OriginalContainsWheatLast changeRev 02 · Sections in bake order

EquipmentHalf sheet 13 × 18 in · Large bowl, lidded · Bowl scraper · Wire rack

Yield · half sheet16 pieces

Hydration80%

Dough1.41 kg

Plan · cold ferment12–24 h

Oven · 450 °F230 °C

Formula

% · flour = 100

Bread flour, 12.7% protein. All-purpose works; the dough is slacker and rises a little less.

Water at 40 °C. Above 45 °C it starts to kill the yeast.

Idaho Falls, 4,700 ft: the cold ferment blunts the fast proof up here. Trial B cuts yeast 15%.

† Doesn't scale in a straight line past 2×.

Scale by pan

Half sheet× 1 · 16

9 × 13 in× 0.6 · 9

Quarter sheet× 0.6 · 9

Two half sheets× 2 · 32

Scale by weight

g dough ÷ 1.88

= g flour

Then flour × each %.† Trial past 2×.

	Ingredient	%	Grams
A Dough
	Bread flour · 12.7% protein	100.0	750
	Water · 40 °C	80.0	600
	Fine salt	2.0	15
	Active dry yeast † · bloomed	0.8	6
	Olive oil · in the dough	4.0	30
	Honey · feeds the bloom	1.3	10
B Pan and top · outside the formula
	Olive oil · pan	—	40
	Olive oil · top, before dimpling	—	30
	Total dough	188.1	1,411

Continues on pages 2–3: method, variants, done when, fixes, trials, revisions →

BR-024Classic focacciaBread · Lean, no-knead, cold ferment

Rev 022026-09-272 / 3

Method

Evening · tick each step

Active dry yeast blooms first (step 01). Instant goes in dry with the flour at the same weight.

Pick a variant before step 05 if it has an inclusion.

01
Bloom. Whisk the yeast and honey into the water. Wait until the surface foams.
5–10 min
40 °C water
02
Mix. Add flour and salt. Stir with a spatula until no dry flour remains. Shaggy is right.
2 min
No kneading
03
Oil, rest. Drizzle the 30 g dough oil over the top. Cover. Leave on the counter.
30 min
Room temp
04
Fold. Wet hands. Pull one side up and over the middle; turn the bowl, four pulls. Cover.
3 × 30 min
Smoother each set
05
Inclusions. Anything going inside (chopped olives) goes in on the third fold. Cover.
—
See variants
06
Pan. Oil the pan with the 40 g. Pour the dough in; do not stretch it. Cover tight.
2 min
Film or lid
07
Retard. Refrigerate. The dough relaxes toward the corners on its own.
12–24 h
4 °C

Variants

Toppings · each as % of dough

Full half sheet. Two variants on one pan → halve each; mark the split on the tent card.

Salt on bare dough only. Herbs into the dimples, not on top, or they scorch.

Rosemary and salt · the baseline0.9% of dough · 12 g

Rosemary · fresh, chopped66.78

Flaky salt †33.34

→Rosemary pressed into the dimples at step 10.

→Coarse black pepper over the hot bread, if wanted.

Kalamata and rosemary11.9% of dough · 168 g

Kalamata olives · pitted, halved71.4120

Kalamata olives · chopped, in23.840

Rosemary · fresh, chopped3.66

Flaky salt †1.22

→Pat dry. Chopped ones in on the third fold, step 05.

→Halves cut side up; salt the bare patches.

→Zest of 1 lemon over the hot bread; before, it turns bitter.

'Nduja and honey · spicy9.2% of dough · 130 g

'Nduja76.9100

Honey · after, warm23.130

→Spoonfuls in the dimples; no salt.

→Honey over the hot bread. Tent says spicy.

Grape and rosemary · schiacciata all'uva19.7% of dough · 278 g

Black grapes · seedless, halved89.9250

Granulated sugar7.220

Rosemary · fresh, chopped2.26

Flaky salt †0.72

→Grapes cut side up; sugar over; rosemary in the dimples.

→Check at 20 min; the juice can scorch at the edges.

BR-024Classic focacciaBread · Lean, no-knead, cold ferment

Rev 022026-09-273 / 3

Method

Morning · out at 4:15 for a 5:30 drop

Sleep-in option: bake straight from the fridge and add 10–15 min. Less height, same crumb.

08
Warm. Morning. Uncover; rest on the counter while the oven heats, rack lower-middle.
45–60 min
230 °C 450 °F
09
Dimple. Ease the dough to the corners. Top oil over; dimple firmly with all ten fingers to the pan.
1 min
To the pan floor
10
Top. Press the variant into the dimples. Flaky salt on the bare patches only.
2 min
See variants
11
Bake. Until deep golden with crisp edges. Lift a corner to check the bottom.
22–28 min
230 °C 450 °F
12
Cool. Onto a rack within 5 min or the bottom steams soft. Cut after 15. Paper or towel to carry.
15 min
Not film

Done when

And how it keeps

Done when

TopDeep golden, edges crisp

BottomBrowned, lifts clean

Inside96–99 °C; open, glossy crumb

Keeps

Same dayBest in 6 h; good to 12

Next dayPaper or towel, not film

Frozen2 weeks, wrapped

If it goes wrong

Most likely cause first

Dense, flatBaked cold. The full 45–60 min out of the fridge, or add 10–15 min

Soggy bottomCooled in the pan. Rack within 5 min; next time bake 3 min longer

Pale topShort on top oil or heat. Full 30 g; full preheat

Burnt herbsSat on the surface. Into the dimples; garlic under the oil

Trials

Change one variable per trial

A is the sheet as written. B is the altitude check. C tests the flour on hand.

Variable	Trial A	Trial B	Trial C
Date
Change	As written	Yeast −15% (altitude)	All-purpose flour
Rise · crumb
Staff rating 1–5

Revisions

Newest last

Rev	Date	Change	From
Rev 01	2026-09-27	First issue; adds the variants section	—
Rev 02	2026-09-27	Sections in bake order	Review