Free Form Focaccia

Compliments of Tara Jensen instagram post – author of A Baker’s Year #bakerhands

Recipe calls for bread flour. We recommend our Maine Grains Sifted, Whole Wheat, Red Fife, Oland, etc. Bread flour is usually a high protein flour. Check out the Maine Grain Alliance website for a great discussion on bread flour.


410g bread flour (see note above)
349g water
123g starter
15g olive oil
8g salt


  1. Mix everything together.
  2. Ferment 4 hours, fold twice
  3. Fridge overnight
  4. Stretch out in a half sheet pan, brushed with olive oil
  5. Proof 3-4 hours
  6. Preheat oven to 475 degrees
  7. Drizzle with olive oil and bake for about 30 minutes or til done.


Course: Breakfast, Main Dish, Side Dish, Snack