Focaccia

Blitz Bread

Adapted slightly from King Arthur Flour.

Use non-stick vegetable oil spray to lightly grease a 9” x 13” pan. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil flavors and crisps the crust.
Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover, and let it rise at room temperature for 60 minutes—it should be quite puffy, but not fragile-looking.
While the dough is rising, preheat the oven to 375.
Gently poke the dough all over with wet fingers. Drizzle with olive oil and herbs.
Bake the bread until it’s golden brown, 25–30 minutes.
Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

Optionally, replace half the AP flour with whole wheat.

Add starter, flour, and all but 50g of water to mixing bowl. Mix by hand until the dough forms a cohesive mass, then knead until smooth and elastic. (Can slap-and-fold by hand or use a machine with dough hook.)
After the dough is moderately strengthened, add the remaining 50g water slowly. Stop if the dough becomes soupy and doesn’t come together with more kneading.
Add EVOO and knead 3–5m to incorporate. Dough will be very slack. Transfer to a covered container for bulk fermentation.
Stretch and fold every 30m for two hours. Transfer to oiled 9x13 pan for remaining two hour bulk fermentation. If necessary, gently stretch dough toward corners of pan every 30m.
Final proof, covered, for about 2h. Dough should be very gassy, and should have risen significantly in rectangular container. Poking it should feel like a soft marshmallow. (Optionally, cover in plastic wrap and proof in frig overnight instead. Allow dough to come back to room temp before continuing.)
Dimple dough with wet fingertips, drizzle with EVOO, sprinkle with herbs or other toppings, then bake at 450 for about 30m.