![]() ![]() ➡️Dimple and add desired toppings ➡️ Bake at 230 C for ~ 20-25 min. ➡️Overnight cold fermentation in the refrigerator (up to 48 hours) sᴇᴄᴏɴᴅ ᴘʀᴏᴏғ ➡️ The next day, tip the dough out onto baking dish. ➡️Do a coil fold every 30min for the next 2 hours. ![]() ➡️Add salt and olive oil and mix by hand or machine until everything is evenly incorporated and the dough is nice and smooth. □□□□□□ 300g Bread Flour 150g All-Purpose Flour *320-400g Water 100g Levain 8g Salt 15g Olive oil *I used 400g water Toppings Thinly sliced potato Thinly sliced Onion Fresh Rosemary Smoked Sea Salt □□□□□□ ғɪʀsᴛ ᴘʀᴏᴏғ ➡️Mix flour, levain and water and let it sit for 30min. This focaccia recipe is also great on its own with just a light sprinkling of salt and can be enjoyed as a sandwich base. □□-ℍ□□□ □□□□□□□□ □□□□ □□□□□ □□□□ ℙ□□□□□ & □□□□□ ℝ□□□□ Ok Fam, this accidental 48-hour fermentation sourdough focaccia turned out to be so flavourful and fluffy, it is going to be a mainstay in my recipe repertoire! For this bake, I topped the focaccia off with thinly-sliced Yukon Gold Potatoes and Purple Onion Rings, and finished it off with some Rosemary and smoked sea salt.
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