Sure:
βοΈFocaccia dough :
300g Bread Flour
215g Water
6g Salt
60g Levain
15g Olive oil
βοΈOn 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)
βοΈOn 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.
βοΈBefore baking I dusted the dough with coarse salt, you can add your favourite herbs, sun-dried tomatoes etc...
Thank you so much.
It was even nice to read this recipe π
I put it to my recipe notes. I hope itΒ΄s okay that i use the pic of your foccacia? βΊοΈ
Sure no problem. It is a very basic one, but still tasty π«π
It looks very tasty and i just love sour dough stuff. My sour dough is more then 2 years old and gets better and better over time
Fantastic! So you shouldn't have a problem to do focaccia, especialy with such a mature levain π
I guess itΒ΄ll be great. Hope i can do one by the end of the week βΊοΈ
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