Focaccia
An Easy Bread for Full-Inclusion Beginners
This is a fantastic bread for home bakers who are new to full-inclusion bread baking. Because it’s baked in a pan, there’s more room for error at every step. Our recipe calls for two types of flour: durum semolina and a hard red spring wheat. At our bakery, we use Glenn wheat from Wild Hive Farm. Like most hard red spring wheats, it’s high in protein, and it’s happy to be bread dough. The semolina contributes a beautiful flavor and texture to the dough and is a nod to Focaccia’s Italian origins.
Our recipe also calls for two types of starter. The commercial yeast starter is included in our recipe here. For the wild yeast starter, you can use any starter you maintain, or you can follow our instructions here to replicate the starter we use in our bakery. Our starter is 100% hydration, meaning we use water equal to 100% of the flour weight. If your starter is a lower hydration starter, pay attention to the final dough and be prepared to add a bit more water if it’s stiff. Since the wild yeast starter is such a small portion of the final dough, a slight variation in hydration won’t make too much of a difference.
