Oddbean

Sure: ⭐️Focaccia dough : 300g Bread Flour 215g Water 6g Salt 60g Levain 15g Olive oil ⭐️On day 1 Mix water, flour, salt, levain and olive oil well until all the flour is fully hydrated and no dry flour bits remain. Let it sit for 1 hour. 1 set of stretch-and-fold Rest 30 min Do coil fold # 1 Rest 30min Do coil fold # 2 Rest 30min. Transfer dough into container with lid, previously lightly oiled. Do overnight fermentation in the refrigerator (up to 48 hours) ⭐️On day 2 Transfer the dough to lined baking tin Proof until double and bubly. Preheat oven at 230C Drizzle a tablespoon of olive oil over the dough and gently dip your fingertips to create bubbles Bake at 230 C for about 20-23 min. ⭐️Before baking I dusted the dough with coarse salt, you can add your favourite herbs, sun-dried tomatoes etc...