Garlic & Olive Focaccia

Garlic & Olive Focaccia
 
Author:
Recipe type: dough/breads
Ingredients
  • 6 ounces yeast
  • 1 pound, 8 ounces warm water (120 F)
  • 11 pounds, 10 ounces bread flour
  • 3 pounds, 12 ounces water (var.)
  • 1 pound, 8 ounces whole eggs
  • 1 pound, 6 ounces olive oil
  • 5 ounces sugar
  • 5 ounces salt
  • 2 pounds, 2 ounces chopped garlic
  • 2 pounds, 2 ounces chopped ripe olives
Instructions
  1. Stir yeast into warm water and let rest 4 to 5 minutes.
  2. Add the flour, water, eggs, olive oil and sugar, and mix into well-developed dough.
  3. Add the salt, garlic and olives and mix only enough to disperse evenly in the dough.
  4. Allow the dough to ferment to a full rise, punch down, and continue fermentation for about one-third the time it took to reach full rise.
  5. Scale into 12-ounce units and round.
  6. Cover, and rest 10 to 20 minutes.
  7. Sheet or press out into rounds.
  8. Proof, and then slash the top diagonally.
  9. Wash generously with olive oil and sprinkle on coarse salt.
  10. Bake at 400 F for 18 to 22 minutes, or until done.