Italian Liquid Dough: Butter Focaccia and Italian Spoon Bread

Ingredients

• For Focaccia:
• Bread flour- 600g, 5 cups, 21.15 oz
• Salt- 1.5 tsp, 7g
• Water- 510g, 18 oz
• Instant yeast- 1.5 tsp, 4.5 g
• EVO (olive oil) - 2 tbsp, 30ml
• Melted butter-as needed
• Butter cube- 100g, 3.5 oz
• For Liquid Dough:
• Bread flour- 960g, 8 cups, 33.85 oz
• Water- 800g, 3⅓ cups, 28.2 oz
• Instant dry yeast- 1.5 tsp, 4.5 g
• EVO (olive oil) - 30ml, 2 tbsp
• Salt- 2 tsp, 10g
• Rosemary- 1 tsp
• Oregano- 1 tsp
• Parsley 1 tsp

1. 1Instructions for Focaccia:
2. 2Mix the dry ingredients
3. 3Combine flour and salt well.
4. 4Prepare the liquid mixture
5. 5Mix water, yeast, and olive oil.
6. 6Mix the dough and rest
7. 7combine dry and liquid ingredients until no dry spots remain. The dough will be soft and sticky, that’s normal. Cover and let it rest so the flour can fully hydrate.
8. 8Stretch, fold, and coil fold
9. 9Gently stretch and fold the dough a few times, then finish with coil folds. This builds gluten strength without kneading and traps air for big bubbles.
10. 10Cold fermentation (optional but best)
11. 11Rest the dough in the fridge overnight. This improves flavour and creates a lighter, airier crumb.
12. 12Prepare and shape in the tray
13. 13Butter the tray, transfer the dough gently, and spread it lightly. Avoid forcing the dough, let it relax naturally.
14. 14Final proof and dimple
15. 15Let the dough rise until puffy, but not over proofed. Butter your hands and press your fingers down to create dimples.
16. 16Bake hot with steam
17. 17Bake in a very hot oven with steam at the start. This gives better oven spring, a light interior, and a beautiful crust.
18. 18Instructions for Liquid Dough:
19. 19Mix flour, salt, and herbs in a large bowl.
20. 20In another bowl, mix water and instant yeast. No activation needed.
21. 21Add olive oil (optional) for extra flavor.
22. 22Pour the liquid into the flour and mix gently until no dry flour remains.
23. 23The dough should be soft, wet, and sticky. Don’t add extra flour.
24. 24Cover and rest until the dough becomes bubbly, smooth, and jiggly.
25. 25Dust the surface well and gently transfer the dough.
26. 26Scoop the dough with a spoon . no cutting, no pressing.
27. 27Place on tray, keep it rustic, and rest briefly.
28. 28Bake in a hot oven with steam for a light, airy crust.