Sesame-studded with a crisp exterior and ethereal inside, this focaccia is shortly changing into our favourite bread to make within the Ooni Take a look at Kitchen. It will get its taste from an in a single day proof within the fridge and its burnished, crunchy exterior from a brief bake on the Ooni Pizza Metal 13.
Pan-baked and never closely kneaded or shaped, focaccia is a good entry-level bread venture. However this olive oil-coated delight is not only for learners. We made our recipe a bit extra attention-grabbing, swapping among the bread flour for einkorn wheat, an historic grain that’s excessive in protein, low in gluten and massive on nutty taste, and protecting the highest in sesame seeds. When you can’t discover einkorn, swap in your favourite low-gluten complete wheat flour like rye or buckwheat.
We bake our focaccia on an Ooni Pizza Metal 13, which retains warmth and makes for a crackingly crisp base that’s unimaginable to attain on an oven rack alone.
Eat this focaccia in any manner you want: reduce it in half for a decadent sandwich, serve it alongside a mezze platter, or just tear off a chunk and dunk it in olive oil.
Notes: You will have time to let the dough proof, so you’ll want to give your self 24 hours to prep earlier than cooking.
Time
4 hours energetic
24 hours passive
28 hours complete
Yield
Two 8 by 12-inch (20 by 30 cm) loaves of bread
Gear
Stand Mixer
Ooni Pizza Dough Scraper
Ooni Dual Platform Digital Scales
Two 10 by 14-inch (25 by 36 cm) metal pizza pan
Ooni Pizza Steel 13
Offset or metallic spatula
Ooni Pizza Cutter Wheel
Substances
26.5 ounces (750 grams) water
1.8 ounces (50 grams) extra virgin olive oil
0.08 ounces (2.5 grams) active dry yeast
33.5 ounces (950 grams) bread flour
1.8 ounces (50 grams) complete wheat einkorn, or different complete wheat flour
1.05 ounces (30 grams) kosher salt
Flour, for dusting
1.2 ounces (35 grams) additional virgin olive oil, divided
0.35 ounces (10 grams) flaky sea salt
0.7 ounces (20 grams) sesame seeds
Technique
Add the water, oil and yeast to the bowl of your stand mixer. Combine the flours collectively, then add to the blending bowl. Flip to the bottom velocity and blend till the dough is shaped about 4 minutes.
Let relaxation for half-hour, then add the salt, and blend once more for 4 minutes. Cowl with a kitchen towel and let relaxation for half-hour. Calmly moist your palms, then gently pull the dough from the sides over the middle. Repeat with the remaining corners, then cowl and let relaxation for half-hour. Repeat this course of twice extra.
After the third fold and relaxation, place your dough on a lightly-floured counter. Divide with a dough scraper and type into two dough balls. (We advocate utilizing a digital scale for accuracy.)
Oil your 2 pans flippantly, utilizing about 2.5 grams of olive oil for every. Place the dough balls within the pans, cowl them, then refrigerate in a single day (as much as 24 hours).
Take away the dough from the fridge 3 hours earlier than you propose to eat. As soon as the dough is at room temperature, gently press the dough out into the sides of the pan.
Tip: This may increasingly take a number of tries. If the dough is giving resistance, let it relaxation for 30 extra minutes then do it once more
As soon as the dough fills the complete pan, flippantly coat your palms in olive oil and use your fingers to make dimples within the dough.
Place your Ooni Pizza Metal 13 in your typical house oven, then preheat to 530°F (275°C), or its highest temperature. Preheat the metal for at the very least half-hour and as much as 1 hour.
When able to bake, drizzle 15 grams of olive oil onto the highest of the dough. Then, sprinkle on 5 grams of sea salt, and 10 grams of sesame seeds.
Place the pan in your oven on the Ooni Pizza Metal 13, and prepare dinner for 8 to 12 minutes. Search for a golden brown coloration throughout the bread and a darkish toast on the sesame seeds. Take away from the pan utilizing an offset or metallic spatula.
Let relaxation on a cooling rack for 10 minutes earlier than slicing. 
Slice, serve, get pleasure from and repeat the steps with the remaining dough ball.
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