While I’m waiting for the focaccia to rise, I figure there’s time to make some ravioli. Eggs, water, olive oil, and salt get combined, then whisked.
I added another dose of herb oil, dimpled the dough out to the edge of the pan, and added a few basil leaves for color. Now we wait. Three hours and counting.
Focaccia, day 2! Removed the dough from the fridge, and although it hasn’t risen much (it isn’t supposed to) the flavor has developed and most of the oil has been absorbed.
Last step for today: Spoon herb oil over the focaccia dough and then spread the dough in the pan by “dimpling” it with your fingertips (to preserve the gas and bubbles). Now for an overnight nap in the fridge. Tomorrow, we bake!
Folded, rested, now folded again. Next a 1 hour rest before panning.
When using folds to develop gluten, the dough is stretched from both ends to about twice its original length, then the dough is folded like a letter. (It’s easier when you’re not holding a camera with one hand!) After folding, the dough rests 30 minutes to let the gluten relax.
Most doughs at this point would be ready for some good old fashioned kneading. But focaccia dough is so wet and sticky that I’d just end up with dough up to my elbows if I tried. So instead of kneading, this dough is stretched and folded to develop gluten.