focaccia.
Italian bread. This one is made with a sourdough starter.
Ingredients:
450g white bread flour.
50g whole wheat flour.
450g filtered water. (90-95°F)
115g active sourdough starter.
15g kosher salt
15g extra-virgin olive oil.
flaky salt.
Equipment:
mixing bowl
~6L container or large bowl.
9x13” aluminum sheet tray.
bench scraper.
Yield:
1 9x13” focaccia.
Execution:
autolyze.
Feed your sourdough starter around 4-5 hours before you start this recipe.
Combine flour and water mix until combined and no dry flour remains. Cover with a kitchen towel and place in a warm environment for 30 minutes.
2. slap & fold.
Add the sourdough starter and salt. Knead until everything is evenly combined.
Add the olive oil and continue to mix.
Place the dough onto a work surface, slap & fold until the dough becomes smooth. (The dough will be extremely sticky, do not add flour)
Put the dough into an olive oil-greased bowl, cover with a towel and rest for 15 minutes.
To perform a set of slap & folds, first, grab underneath the dough with just your fingertips at 12 and 6 o'clock, lift the dough slightly off the surface, rotate it 90 degrees, and slap the bottom portion onto your work surface, giving the dough a stretch towards yourself before folding it over itself with the dough being held by your hands.
3. stretch & fold, bulk fermentation.
Perform a set of stretch & folds.
For the next 90 minutes, you will perform 3 more sets of stretch & folds, spaced between 30-minute intervals. After each set, you will cover and place the dough back in a warm environment.
After the last set, grease a large container with olive oil, place the dough inside, cover with plastic wrap or a lid and refrigerate for 24-36 hours.
While the dough is in the bowl, with wet hands, gently grab an edge of the dough and pull up as far as the dough will allow you to without ripping, then fold overtop the opposite side of where you first grabbed. Perform this 4 times around the perimeter of the dough. (12, 3, 6, 9’ oclock).
4. final proof & baking.
Grease a baking tray with non-stick spray and olive oil.
Spread the dough evenly across the baking tray.
Place an inverse baking tray on top of the tray and wrap tightly with plastic wrap.
Let proof for 3 hours.
Pre-heat your oven to 500°F.
Drizzle olive oil onto the dough, create dimples using your fingertips all over the surface of the dough.
Place into your oven and let bake for 25-30 minutes or until golden brown.
Sprinkle flaky salt on top.
5. storage.
Store at room temperature for 3-5 days, covered.
Freeze for up to 3 months.