DAY 1 - MAKE DOUGH

Combine first five ingredients

• Add the first portion of water to the KitchenAid bowl. In a separate bowl, combine the bread flour, all-purpose flour, yeast, and sugar, then add the dry ingredients to the water.
• Place the KitchenAid bowl on the mixer and mix on low speed using the dough hook attachment. Once the flour is fully hydrated, cover the bowl with plastic wrap and let it rest for 10 minutes

Bassinage

• After the 10-minute rest, remove the plastic wrap and add the salt and the second portion of water to the dough. Mix on low speed for 2 minutes. Cover the bowl with plastic wrap and let it rest for 5 minutes.
• After 5 minutes, remove plastic, add the 30g of olive oil and mix on medium-high speed (about speed 6) for 4-5 minutes. The dough should be smooth and shiny. Tacky but not sticky. If the dough isn't smooth after mixing for five minutes. See note ³
• Remove the dough from the bowl and place onto floured work surface. Shape it into a ball, transfer it to a lightly oiled bowl, and cover with plastic wrap.

  If making a 2x batch of dough, and are using two pans, divide the dough into two equal pieces (each dough should weigh about 650g). Shape into balls, and place each into its own oiled bowl. Cover with plastic wrap.

DAY 2 - PROOF & BAKE

Proof

• Lightly oil a 9 x 13 sheet pan with a neutral oil (this helps prevent the parchment from sliding around). Place a sheet of parchment paper on top and drizzle with olive oil. Using your hands, spread the olive oil over the parchment, including the edges of the pan. The amount of olive oil you use depends on your taste, but generally, 2-3 tablespoons should be enough.
• About 1.5-3 hours before baking, remove the dough from the fridge (proofing time will depend on the temperature of the room). Remove the dough from the bowl and transfer it to the prepared sheet pan, smooth side up. Lightly coat the top with olive oil and gently flatten and stretch the dough as much as it will allow (don’t force it; we’ll continue to stretch it as it relaxes). Cover with plastic wrap and place in a warm spot.
• After about 30 minutes, remove the plastic wrap and stretch the dough toward the edges. You don’t need to be overly gentle, but avoid flattening or forcing it. When it doesn’t stretch further, cover with plastic wrap and return it to the warm spot. Repeat this stretching process until the dough reaches all corners and sides. Cover with plastic wrap and return to the warm spot. Now, we wait for the dough to rise and fill the pan.

Bake

• About 15 minutes before your dough is ready to go into the oven preheat your oven to 500?. See note ⁴
• Carefully remove the plastic wrap from the dough. Drizzle a little oil on top and dimple the dough (for less oil, you can dip your fingers in oil and dimple it). See note⁵
• Place the pan in the oven and turn the temperature down to 450?. Bake for approximately 20-25 minutes, rotating the pan halfway through. The top and bottom should be golden when finished. See note⁶

Finishing & Cooling

• Remove the focaccia from the oven and transfer it to a cooling rack. If the bread is stuck to the edges of the pan, use a bench scraper to release it. Brush with olive oil and allow to cool fully before cutting.