Mix up the perfect dough, anywhere.
High Altitude Focaccia
Chef Haven Allison
12 hours
25 minutes
Italian
Main Dishes
You'll find two recipes below: one for a standard, sea-level focaccia, and one tailored for Bozeman's elevation. In the Notes, you'll find a calculation guide so you can customize the recipe to your location.
Ingredients
Standard Foccacia
- 512g all-purpose flour
- 10g salt
- 8g yeast
- 455g water
- Olive oil, to season
Bozeman Focaccia (4,800 ft)
- 556.5g all-purpose flour
- 10g salt
- 4.7g yeast
- 477.7g water
- Olive oil, to season
Directions
- Mix focaccia ingredients (sans olive oil) in a bowl (ideally, one with a lid).
- Drizzle the dough with olive oil.
- Cover the bowl and store in the fridge, letting it rise for 12-18 hours.
- Remove and transfer to a heavily-oiled 9x13” baking pan.
- Let the dough sit for another 2-4 hours.
- Pour 2 tablespoons of olive oil over the dough and dimple with your fingertips, pressing into it gently to make bubbles.
- Sprinkle with flaky sea salt and transfer to the oven.
- Bake at 400°F for 15-20 minutes, or until golden.