Crazy Crumb Focaccia
Serves 860 mins prep30 mins cook
A fluffy and tangy focaccia made with sourdough and a bit of yeast for quickness. This recipe includes a variety of techniques for building dough strength and flavor, resulting in a light yet chewy texture with a big, bubbly crumb.
0 servings
What you need
Instructions
1: In the morning, mix the bread flour with water (reserve 20g of water for step 2). Cover and let autolyse for at least 1 hour or until your starter is ready. 2: Add your levain and combine. Then add salt, yeast, and the remaining 20g of water. Once combined, add in your olive oil. Mix and perform slap and folds until the dough comes together. 3: Place it back into a bowl, cover, and bulk ferment for 30 minutes. 4: Perform 2-3 rounds of stretch and folds, each separated by 20-30 minutes. 5: Perform 2-3 rounds of coil folds, each separated by 20-30 minutes. The dough should show signs of fermentation and be smoother now. 6: After all rounds of folds, transfer the dough to a well oiled 9x13” pan. Gently stretch the dough out so it fills the pan, cover, and bulk ferment for at least 3-4 hours in a warm environment. 7: When the dough is ready, preheat your oven to 450°F. Drizzle the dough with olive oil, grease your hands, and dimple the dough. 8: Add your favorite toppings, drizzle with more oil, and bake for 25-30 minutes or until the top is golden brown.View original recipe