2 tablespoons extra virgin olive oil, plus more for the pan
1 3/4 cups bread flour
1 1/2 cups Tipo 00 flour
2 teaspoons kosher salt
1/2 cup water
1/2 cup extra virgin olive oil
10 to 12 cloves garlic confit
Flaky sea salt
To make the poolish: In the bowl of a stand mixer, whisk together the flour, yeast, and sugar. Add the warm water and stir until combined. Let sit for 30 minutes.
To make the dough: Add a dough hook to the stand mixer. To the poolish, add the warm water, oil, bread flour, Tipo 00 flour, and salt. Mix on low speed until combined. Turn up the speed to medium-high and mix until smooth, 10 to 12 minutes.
Cover the bowl with a damp towel and set on the counter to rise until doubled in size, about 1 hour. You can also refrigerate it covered in plastic for up to 3 days; this is a slow rise and fermentation and creates more air bubbles in the dough for an airier focaccia.
Generously grease a 9 x 13-inch baking dish with olive oil. Transfer the risen dough to the prepared baking dish. Gently stretch it out to the corners of the pan. Cover with a clean kitchen towel and allow to rise for an hour or two, until it doubles in size and fills the baking dish.
Preheat the oven to 425℉. For the topping: In a small bowl, whisk together the water and oil. Pour over the focaccia, top with garlic and sprinkle with flaky salt. Bake until the crust is golden brown and crispy, about 30 minutes. Cool in the pan 10 minutes, then transfer the bread to a wire rack to cool.
Abner Ramirez and Amanda Sudano Ramirez are LA-based singer-songwriters and parents of three who love to collaborate, bond, and have fun together in the kitchen. The duo embraces the joys and challenges of cooking while juggling family life.