Focaccia

Ingredients ¶

• 100g sourdough starter/leaven
• 500g wheat flour (T45/T405/Type 00)
• 400g water at 27°C for ~80% hydration
• 10g salt
• 12g olive oil
• some toppings
  • flaky sea salt
  • sun-dried tomatoes
  • garlic, butter, rosemary
    • check at 20–25 min as crispy garlic may not taste too good
    • ~20g of garlic should be about right for this size
  • thinly sliced potatoes

Instructions ¶

• follow the sourdough bread’s instructions up to cold retardation
• after the cold retardation in the fridge, stretch the dough out onto a pan of some sortI use a ø 26 cm metal springform pan
  
  
• let rest until it expands and fills with bubbles, 2–5 hours depending on temperature
• drizzle some olive oil on the dough
• massage the dough creating dimples
• add toppings
• heat oven to 240°C
• boil some water and add a tray with boiling water to produce steam
  • this may not be necessary if the focaccia is on a thicker side or if something like potatoes are used for topping
• lower to 200°C and put the focaccia in the oven
  • with sun-dried tomatoes, they may start to burn a bit at 200°C
    • 25 minutes at 175°C would leave the bread slightly undercooked though
• let cook for about 20–25 minutes depending on the dough thickness
  • ~40 minutes if in a thick ceramic baking dish