Focaccia / Detroit What Za

A journey to making the best focaccia bread.

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Step 1

Dough: combine all dry ingredients

Step 2

Dough: slowly add water and mix on low speed (or mix with spatula). Use your eye to make sure dough is sticky and well hydrated.

Step 3

Dough: place dough in oiled bowl (drizzle oil on top), cover with wet towel (use string or elastic to seal the top) and refrigerate for 48-72 hours.

Step 4

Dough: remove from fridge and press down on dough. Place dough in well oiled 9x13 non-stick baking pan. Let that side for the second rise in room temperature until doubling in size (2-4 hours).

Step 5

Dough: press dough to edges of the pan (make firm presses to create bubbling effect). Oil the top, put on toppings and bake immediately (be sure oven is preheated before you press your dough).

Step 6

Bake: at 425 for 25 minutes (or until golden brown)

Step 7

Detroit Za Toppings: sauce pizza right to the edges to help create crispy edge. Mozzarella, provolone and pepperoni additions and finish with parm on crust for crisp

Step 8

Detroit Za Bake: at 425 for 20 minutes (rotate pan at the 10-minute mark) and crank the heat to 500 for remaining 5 minutes.