Step-by-step instruction without your screen going to sleep
300 grams
water
100 grams
active sourdough starter
10 grams
olive oil
400 grams
white bread flour
8 grams
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
1 1/4 cups (10.5oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
3/4 tablespoon (0.35oz)
olive oil
3.2 cups (14oz)
white bread flour
1 1/2 teaspoons (0.28oz)
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
Utensils
Large Bowl
9-inch round baking dish
Step 1
In a large bowl, mix together water and sourdough starter. Combine until the mixture is dissolved then add the oil, flour and salt. With your hands, work the mixture until a shaggy dough forms. Cover with a towel, and allow to rest for one hour.
Step 2
Over the next 2 hours, stretch and fold the dough every 30 minutes, 4 times in total. This process helps to build up the gluten in the dough. After 2 hours of stretching and folding, cover the dough with a tea towel and allow to rest for 1 hour.
Step 3
Remove tea towel from the dough and cover with plastic. Place in the refrigerator overnight.
Step 4
Liberally oil a 9-inch baking pan with olive oil. Tip the cold dough out into the oiled pan. Drizzle with more olive oil over top. Use your hands to gently spread the dough to the sides of the pan. If it springs back, let it rest for 10 minutes and repeat process. Allow dough to rise for up to 2 hours.
Step 5
When the dough is ready to bake, install the Accessory Frame in the bottom level of the unit, and then place the Pizza Stone on top. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the box.
Step 6
Turn dial to select BAKE. Press WOODFIRE FLAVOR. Set temperature to 500⁰F and set time to 15 minutes. Select START/STOP to begin preheating (preheating will take approx. 10-15 minutes).
Step 7
Use your fingers to dimple the top of the focaccia then top with rosemary and flaky sea salt.
Step 8
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and transfer the pan to the baking stone. Close door, select START/STOP to begin cooking.
Step 9
Check on the focaccia in the last 5 minutes of baking. When cooking is complete, open door and remove focaccia. Let cool before slicing.
In a large bowl, mix together water and sourdough starter. Combine until the mixture is dissolved then add the oil, flour and salt. With your hands, work the mixture until a shaggy dough forms. Cover with a towel, and allow to rest for one hour.
300 grams
water
100 grams
active sourdough starter
10 grams
olive oil
400 grams
white bread flour
8 grams
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
1 1/4 cups (10.5oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
3/4 tablespoon (0.35oz)
olive oil
3.2 cups (14oz)
white bread flour
1 1/2 teaspoons (0.28oz)
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
Step 2 of 9
Over the next 2 hours, stretch and fold the dough every 30 minutes, 4 times in total. This process helps to build up the gluten in the dough. After 2 hours of stretching and folding, cover the dough with a tea towel and allow to rest for 1 hour.
300 grams
water
100 grams
active sourdough starter
10 grams
olive oil
400 grams
white bread flour
8 grams
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
1 1/4 cups (10.5oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
3/4 tablespoon (0.35oz)
olive oil
3.2 cups (14oz)
white bread flour
1 1/2 teaspoons (0.28oz)
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
Step 3 of 9
Remove tea towel from the dough and cover with plastic. Place in the refrigerator overnight.
300 grams
water
100 grams
active sourdough starter
10 grams
olive oil
400 grams
white bread flour
8 grams
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
1 1/4 cups (10.5oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
3/4 tablespoon (0.35oz)
olive oil
3.2 cups (14oz)
white bread flour
1 1/2 teaspoons (0.28oz)
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
Step 4 of 9
Liberally oil a 9-inch baking pan with olive oil. Tip the cold dough out into the oiled pan. Drizzle with more olive oil over top. Use your hands to gently spread the dough to the sides of the pan. If it springs back, let it rest for 10 minutes and repeat process. Allow dough to rise for up to 2 hours.
300 grams
water
100 grams
active sourdough starter
10 grams
olive oil
400 grams
white bread flour
8 grams
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
1 1/4 cups (10.5oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
3/4 tablespoon (0.35oz)
olive oil
3.2 cups (14oz)
white bread flour
1 1/2 teaspoons (0.28oz)
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
Step 5 of 9
When the dough is ready to bake, install the Accessory Frame in the bottom level of the unit, and then place the Pizza Stone on top. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the box.
300 grams
water
100 grams
active sourdough starter
10 grams
olive oil
400 grams
white bread flour
8 grams
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
1 1/4 cups (10.5oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
3/4 tablespoon (0.35oz)
olive oil
3.2 cups (14oz)
white bread flour
1 1/2 teaspoons (0.28oz)
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
Step 6 of 9
Turn dial to select BAKE. Press WOODFIRE FLAVOR. Set temperature to 500⁰F and set time to 15 minutes. Select START/STOP to begin preheating (preheating will take approx. 10-15 minutes).
300 grams
water
100 grams
active sourdough starter
10 grams
olive oil
400 grams
white bread flour
8 grams
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
1 1/4 cups (10.5oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
3/4 tablespoon (0.35oz)
olive oil
3.2 cups (14oz)
white bread flour
1 1/2 teaspoons (0.28oz)
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
Step 7 of 9
Use your fingers to dimple the top of the focaccia then top with rosemary and flaky sea salt.
300 grams
water
100 grams
active sourdough starter
10 grams
olive oil
400 grams
white bread flour
8 grams
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
1 1/4 cups (10.5oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
3/4 tablespoon (0.35oz)
olive oil
3.2 cups (14oz)
white bread flour
1 1/2 teaspoons (0.28oz)
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
Step 8 of 9
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and transfer the pan to the baking stone. Close door, select START/STOP to begin cooking.
300 grams
water
100 grams
active sourdough starter
10 grams
olive oil
400 grams
white bread flour
8 grams
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
1 1/4 cups (10.5oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
3/4 tablespoon (0.35oz)
olive oil
3.2 cups (14oz)
white bread flour
1 1/2 teaspoons (0.28oz)
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
Step 9 of 9
Check on the focaccia in the last 5 minutes of baking. When cooking is complete, open door and remove focaccia. Let cool before slicing.
300 grams
water
100 grams
active sourdough starter
10 grams
olive oil
400 grams
white bread flour
8 grams
kosher salt
For Topping
Olive oil
Fresh rosemary, torn
Flaky sea salt
1 1/4 cups (10.5oz)
water
1/3 cup + 1 tablespoon (3.5 oz)
active sourdough starter
