Focaccia
Course:
Bread (savory)
Ingredients
Poolish
- 110 grams Water
- 110 grams Bread Flour
- 1⁄4 teaspoons Dried Yeast
Dough
- 560 grams Bread Flour
- 390 grams Water (warm)
- 6 grams Dried Yeast
- 13 grams Salt (mixed with 55g warm water)
Toppings
- Olive Oil
Steps
Step 1: Night Before
The night before you want to make your focaccia, around 9 pm, prepare your poolish.
- Add the flour, water and yeast together into a medium bowl and mix thoroughly. Cover tightly with cling film and set aside on your counter overnight to rise .
Step 2: Make the dough
- The next morning, combine the bubbly poolish, flour, water, and yeast together into a straight-sided vessel. Mix by hand until combined.
- Allow to rest, uncovered, for 15 minutes.
- Separately, mix the salt with 55g of warm water. Once combined, add to the remaining dough mixture and mix again with your hands.
- Cover with a clean dish towel and proof for 1 hour.
- Over the next 2 hours, perform 4 sets of stretch and folds over 30 minute intervals:
- Set 1
- Set 2
- Set 3
- Set 4
Step 3: Shaping & baking (1.5 hours before baking)
- Put 50ml of olive oil into the base of the Challenger bread pan.
- Add the dough and gently stretch it so it fills up the space.
- Lightly grease some cling film with the oil and wrap over the top of the dough so it doesn’t stick. Let sit for 1 hour.
- After an hour, preheat the oven to 260°C conventional.
- Once the oven is ready, sprinkle some rosemary over the dough, followed by flaky salt and more olive oil. Dimple!
- Place your focaccia in the Challenger Bread Pan base into the oven and immediately turn down to 410°F/ 210°C. Bake for 12 minutes
- Then turn down to 392°F/ 200°C, move it to the top shelf, and bake for an additional 18-20 minutes.
- Remove from the oven and allow to cool for at least 15 minutes before serving.
More notes: https://www.reddit.com/r/Cooking/comments/telapo/i_ate_a_lot_of_mediocre_focaccia_so_you_dont_have/
Source: https://challengerbreadware.com/wp-content/uploads/2023/04/BlackcurrantFocaccia-FINAL.pdf