Method
Dough
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Mix , and ; rest . Add , and and squeeze in.
[object Object]
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Bulk ferment with 4 sets of coil folds in the first 2 hours.
risen by half, bubbly at the edges[object Object]
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Cover and refrigerate.
4 °CSafe to pause here[object Object]
Tray and Bake
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Pour half of into the tray, tip the dough in and stretch it gently to the corners.
[object Object]
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Proof at room temperature.
jiggles when the tray is shaken[object Object]
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Drizzle with the rest of the oil, dimple to the bottom with oiled fingers, scatter and .
[object Object]
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Bake at 230 °C.
230 °Cdeep golden on top, crisp underneath[object Object]
When to Start
Plan backwards from a time
Filed under Bread · Southern Europe › Italy › Liguria · Grains · Flatbread · Bread Making · Fermenting · Weekend Project. Tags: #focaccia.
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