Muffaletta Focaccia - easy to make, muffaletta "infused"

Rather than putting toppings on my focaccia, I prefer to "infuse" flavor into the focaccia by adding it right to the dough and letting it develop flavor. Hope you enjoy this recipe - the muffaletta focaccia is amazing!!
Original Focaccia Recipe
• The focaccia recipe to...
► round plastic container with lid
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► Diastatic Malt Powder
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► Antimo Caputo Chef's "00" Flour
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► Fleischmann’s Pizza Yeast
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Ivo’s Muffaletta Focaccia
Ingredients
• 250 gm (8.8 oz) (about 1 cup) double zero white flour, high protein (12 ½% protein or higher) (alternate is all purpose flour)
• 250 ml warm water (250 grams or about 1 cup), about 80 deg F (usually 20 seconds in a microwave achieves 80 deg F water)
• 1/8 TSP of instant dry yeast - or - active dry yeast
• 1 TSP diastatic malt powder (this is optional but strongly recommended for best results)
• 250 gm (8.8 oz) (about 1 cup) all-purpose white flour (high protein flour is preferred, such as bread flour)
• 100 ml (100 Grams) (3.5 oz) (6 ¾ TBSP) Milk (any milk will do, but I use 0% Skim Milk)
• 1 TSP diastatic malt powder (this is optional but strongly recommended for best results)
• 10 gm table salt (1 TSP)
• 1 cup of Muffaletta, (8 oz) (227 gm), drained of any excess oil.
• More salt to taste.
• More flour for dusting countertop
• Dried Oregano to taste (optional but preferred)
• Extra virgin olive oil to taste (EVOO).
Process
• In a container, add 250 gm of double zero flour, 1/8 tsp yeast, 1 tsp diastatic malt powder, and 250 ml warm water. Mix to incorporate. Cover and let stand 12 - 14 hrs. (12 hrs. preferred)
• After 12 hrs., add 250 gm all purpose flour, 10 gm salt, 1 tsp diastatic malt powder, 100 ml milk and 1 cup muffaletta. Mix well and use “pincher method” and squeeze the dough with your hand, to ensure all ingredients are incorporated and a wet dough is formed. Cover, let rest 20 - 30 minutes.
• With a damp hand, do a series of “folds”, by lifting the dough up and folding it over on to itself. Work your way around the dough and continue this lift and fold over technique for about a minute (or 20 folds). Then, cover, and let rest 20 - 30 minutes.
• Again, with a damp hand, do a series of “folds”, by lifting the dough up and folding it over on to itself. Work your way around the dough and continue this lift and fold over technique for about a minute (or 20 folds). Then, cover, and let rest for 5 ½ to 6 hours (should at least be double in size)
• Sprinkle some flour on your counter and remove the dough, place on the lightly floured surface. This time, only do 4 “folds”, then shape the dough into a round. With your hands, cup the dough from behind and pull it towards you, dragging it along the surface - it will begin to tighten. Turn the dough a quarter turn and repeat, dragging it along the surface. Do this 3 - 4 times, until you have a medium tight dough.
• Place dough in a lightly oiled bowl, cover, and let rest 1 hr. (after 30 minutes have past, preheat your oven to 500 deg. F.
• Take a baking pan (cookie sheet) (I use a large one 13 inch X 18 inch) and lightly coat the bottom with EVOO. Add the dough and then with some EVOO on your hands, press down on the dough and spread it out into a rectangular shape, about an inch thick
• Then with your fingertips, press down into the dough, making dimples, start at the top and add dimples all the way to the bottom.
• Drizzle EVOO overtop of the focaccia (don’t be shy - add enough to completely cover the top of the focaccia) then with a brush, you can evenly distribute the EVOO
• Sprinkle salt on top as well, to taste and then sprinkle oregano on top, to taste.
• Place in preheated oven and cook for 12 - 15 minutes - the top of the focaccia should be golden brown
• Remove and cut into squares (large squares if making sandwiches) and enjoy!!
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
"My Bread Book" by Jim Lahey
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Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
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Thank you!

[@mlaff5002]

Made it this morning. Brought me back to the 1970s growing up with my Italian friends back in Thorold

[@judyl3492]

Ivo that taste test was perfect. Made my mouth water. No butter needed this time. Thanks for all your work

[@dominicmassaconi6160]

Very delicious

[@viviantruong8708]

As always, your recipes are easy to follow and DELICIOUS! Thank you, Ivo.

[@timrowe5448]

Another great video, Thank you!

[@CookingwiththeCoias]

Hope you get a chance to make this Focaccia - it's amazing 👍👍

[@arthurgumbus3969]

Excellent, just made a batch of dough. It is hard to find Muffaleta mix of olives but did find a jar at Whole Foods. In the future I will perhaps try to make my own Olive Muffuletta mix in the food processor. Have figure out what the necessary ingredients should be. From the inspection of the Muffaleta Salad mix... Olives, red and yellow peppers, capers, celery, cauliflower, carrots, garlic, sea salt and olive oil?? That should do it. Thanks Ivo!!

[@margaretflagor8988]

beautiful brown and crunchy. did you cut bread with the misses scissors?

[@CookingwiththeCoias]

LOL....you know I could never do that :) :) :)