Bubbly Focaccia
Serves 830 mins prep30 mins cook
This focaccia is super bubbly and delicious, topped with castelvetrano olives, cherry tomatoes, sliced garlic, and chopped calabrian chillies. The dough is made with a combination of bread flour, water, sourdough starter, yeast, and olive oil, resulting in a flavorful and textured bread. Perfect for those who love a bit of spice!
0 servings
What you need
Instructions
1: In the morning, mix your flour with 370g of water. Cover and let autolyse for 30 minutes. 2: Add your levain, then add salt and the remaining 20g of water. Once combined, add in your olive oil. 3: Mix and perform slap and folds until the dough comes together. It will be very sticky. 4: Place it back into a bowl, cover, and bulk ferment for 30 minutes. 5: Perform a round of stretch and folds, cover, and proof for 30 minutes (repeat this one more time). 6: Perform a round of coil folds, cover, and proof for 30 minutes (repeat this one more time). 7: After all 4 rounds of folds, transfer the dough to a well-oiled 9”x13” pan. 8: Gently stretch the dough out so it fills the pan and cover. Bulk ferment for at least 3-4 hours in a warm environment. 9: Preheat your oven to 450F. 10: Drizzle the dough with olive oil, grease your hands, and dimple the dough. 11: Add your favorite toppings, drizzle with more oil, and bake for 25-30 minutes until the top is golden brown.View original recipe