Focaccia
Dough Wt (g): 6,632 grams makes 4.5 to 7 sheet pans, depending on thickness
Recipe formulated by Danielle Forestier, Maïtre Boulanger

Ingredients	Bakers %	Quantity of Ingredients grams
Yeast, fresh	4.69%	170
Water	53.11%	1927
Honey	6.26%	227
Flour, bread	100.00%	3628
Salt	1.57%	57
Olive Oil	9.37%	340
Rosemary (or other fresh chopped herb)	3.11%	113
Sun Dried tomatoes, soft*	-	-
Coarse Salt (for topping)	-	-
Olive Oil (for topping)	-	-
Total	178.11%	6462

* If tomatoes are oil packed, they are ready to drain and use. If bulk, dry packed, then soften briefly in hot water, drain and use.

Method:

• Add water, oil and honey to flour in mixer. Mix on low speed until homogenous. Rest dough for
  15 minutes.
• Add yeast, mix briefly on low speed, then on medium speed till protein network is properly formed, adding salt, herb and tomatoes 2 minutes before end of mixing.
• Dough temperature should be 68°F to 75°F.
• Divide and press into oiled sheet pans, 2 lbs. to 3 lbs. (900g to 1,400g) per sheet pan, depending on thickness preference.
• Dock top with fingertips. Brush entire surface lightly w/olive oil and sprinkle with salt.
• Second fermentation of 50 to 60 minutes.
• Bake at 400°F to 425°F until edges are brown and dough is completely baked. (About 20 minutes, depending on thickness of dough).