Slow fermented focaccia
Making the focaccia with sourdough gives the bread extra character and depth of flavour. When using a blast chiller as a proofing chamber, surprisingly few steps are required to go from proofing directly to baking. The dough only needs to be sprinkled with topping and can then go straight into the oven!
Makes 3500g.
Allergens and dietary requirements
- Gluten
- Vegan
Ingredients
1300
g
water400
g
sourdough starter1800
g
flour, type 00, W31040
g
saltas needed
olive oilas needed
cherry tomatoes, halvedas needed
rosemaryas needed
garlicas needed
saltPreparation method
- Make sure the water has a temperature of 34°C.
- Mix the water with the starter, then add the flour.
- Mix for 4 minutes on low speed.
- Cover bowl with the dough in it and leave to rest in autolysis phase for 30 minutes.
- Then place back under the mixer and add the salt.
- Now knead on medium-high speed for 6 minutes.
- Pour the dough into a large rectangular container and perform a 'stretch and fold' every half an hour. Start lengthwise: grab the side of the dough furthest from you, lift and gently pull up so that the dough stretches.
- Then fold it over the middle and place the end on the dough closer to you, creating tension. Repeat once more lengthwise, and then do the same twice widthwise.
- When the dough is fluffier, and has increased about 30% to 50% in volume for about 4 hours. The dough should spring back slowly when pressed.
- Does it spring up too quickly? Do another 'stretch and fold' and leave to rest for half an hour.
- Does the dent remain? Then your dough is unfortunately over-fermented.
- When the dough slowly springs back, pour it into a 1/1 GN baking tray greased with olive oil.
- Place in the blast chiller on a 16-hour delayed proofing programme at 8°C and then 2 hours at 28°C.
- After the delayed rise: carefully stretch the dough to all corners of the baking tin, making sure the underside of the dough is well greased with olive oil.
- Push through the dough with your fingers at about 1/3rd of the surface until almost the bottom.
- Now place the cherry tomatoes, rosemary, garlic, Maldon salt and a splash of olive oil on the dough.
- Bake in the oven at 260°C hot air, for about 25 to 30 minutes.
- Remove the focaccia from the oven and immediately transfer to a wire rack to steam out.
- Leave to rest for at least 35 minutes before cutting.
Serving suggestions
- Delicious with mortadella, pistachio, and stracciatella.
- Pairs well with basil, black olive, and anchovies.
- Perfect with ham, olive oil, and Parmesan cheese.
