Basic Focaccia Dough
Makes 1 (14x12-inch) loaf
  • 2¾ cups (349 grams) bread flour
  • 1 cup (192 grams) semolina flour
  • 2 cups warm water (105°F to 110°F)
  • 1 tablespoon plus 1 teaspoon (12 grams) active dry yeast
  • 1¼ teaspoon (3.75 grams) kosher salt
  • ¼ cup (56 grams) olive oil
  1. In the bowl of a stand mixer fitted with the dough hook attachment, beat bread flour, semolina flour, and 2 cups water at low speed until combined, about 1 minute. Sprinkle yeast on top of dough, and let stand for 10 minutes.
  2. Add salt, and beat at low speed until combined. Increase mixer speed to medium-high, and beat until dough becomes smooth and elastic, 2 to 3 minutes. Reduce mixer speed to low. With mixer running, add oil in a slow, steady stream. Beat until incorporated, 1 to 2 minutes.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, 1½ to 2 hours.
Recipe by Bake from Scratch at