Sourdough Focaccia - thick

♥♥♥ 100 grams very active starter - use at peak

♥♥♥320 g water - add starter and mix thoroughly

♥♥♥400 grams high protein bread flour

♥♥♥15 grams olive oil

♥♥♥8 grams salt

mix all for 1 minute - just enough to incorporate

cover and rest 30 mins

2 sets of S&F - 30 mins between

round up dough

rest 2 to 3 hours depending on temperature

before bed, do several coil folds, cover and

refrigerate for 14 to 16 hours

♥♥♥choose toppings [tomatoes, shallots, olives, jalapenos, cheese, roasted garlic, sunflower seeds

remove dough from fridge

dust workspace with flour

remove dough to the floured area

letter folds to shape

olive oil a pan or baking dish and add dough, spreading to edges

cover and rest for 3 hours

♥♥♥whisk together 15g olive oil & 15 g water

uncover and add olive oil/water mix, then

[heat oven to 230° C]

press oiled fingers into the dough and add toppings into depressions

♥♥♥add coarse sea salt and herbs, fresh pepper, olive oil

bake for 25 to 30 minutes

remove to rack to cool before slicing and devouring.

The night before - assume an active healthy starter - Mix pre ferment and autolyse overnight

(0900)

Combine ingredients, cover and rest 9:30

30 mins (10:00)

S&F or Slap & fold (10:30)

Rest 30 mins (11:00)

S&F

Cover and rest 3 to 6 hours (11:30)

Preheat oven (1730)

Put dough into baking tray (17:30)

Rise for 1 hour (18:30)

Bake 30 minutes (done by 1900)

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