A delicious focaccia bread topped with thinly sliced potatoes, fresh rosemary, and garlic infused olive oil. This recipe aims for large focaccia bubbles, using a combination of bread flour, sourdough starter, and careful folding techniques.
1: In the morning, mix your flour with 370g of water. Cover and let autolyse for 30mins.
2: Add your levain, then add salt 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 30mins.
4: Perform a round of stretch and folds. Cover and proof for 30mins (repeat this one more time).
5: Perform a round of coil folds. Cover and proof for 30mins (repeat this 1 more time).
6: After all 4 rounds of folds, transfer the dough to a well oiled 9”x13” pan. Gently stretch the dough out so it fills the pan, cover and bulk ferment for at least 3-4 hrs in a warm environment.
7: When the dough is ready, preheat your oven to 450F. 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 25-30mins until the top is golden brown.
