No-Knead Sourdough Focaccia
Serves 1
Directions
- 1Mix 320 grams of water, 80 grams of sourdough starter (or 3 grams instant yeast), 8 grams of salt, and 400 grams of bread flour together.
- 2Mix 320 grams of water, 80 grams of sourdough starter (or 3 grams instant yeast), 8 grams of salt, and 400 grams of bread flour together.
- 3Mix 320 grams of water, 80 grams of sourdough starter (or 3 grams instant yeast), 8 grams of salt, and 400 grams of bread flour together.
- 4Mix well until the flour is fully hydrated.
- 5Mix well until the flour is fully hydrated.
- 6Mix well until the flour is fully hydrated.
- 7Cover and rest for 30 minutes.
- 8Cover and rest for 30 minutes.
- 9Cover and rest for 30 minutes.
- 10Do one set of stretch and fold and rest for 30 minutes.
- 11Do one set of stretch and fold and rest for 30 minutes.
- 12Do one set of stretch and fold and rest for 30 minutes.
- 13Do another two to three sets of coil folds, 30 minutes apart, until the dough is smooth and shiny.
- 14Do another two to three sets of coil folds, 30 minutes apart, until the dough is smooth and shiny.
- 15Do another two to three sets of coil folds, 30 minutes apart, until the dough is smooth and shiny.
- 16Keep dough in a fridge to let it ferment and develop flavor overnight.
- 17Keep dough in a fridge to let it ferment and develop flavor overnight.
- 18Keep dough in a fridge to let it ferment and develop flavor overnight.
- 19The next day, move the dough to a generously oiled baking tin and proof until almost double.
- 20The next day, move the dough to a generously oiled baking tin and proof until almost double.
- 21The next day, move the dough to a generously oiled baking tin and proof until almost double.
- 22Dimple the dough and add your favorite toppings.
- 23Dimple the dough and add your favorite toppings.
- 24Dimple the dough and add your favorite toppings.
- 25Today, I added a mix of red and green pesto, tricolor grape tomatoes, and a sprinkling of smoked sea salt.
- 26Today, I added a mix of red and green pesto, tricolor grape tomatoes, and a sprinkling of smoked sea salt.
- 27Today, I added a mix of red and green pesto, tricolor grape tomatoes, and a sprinkling of smoked sea salt.
- 28Bake at 230 degrees Celsius for 20 to 25 minutes in a preheated oven.
- 29Bake at 230 degrees Celsius for 20 to 25 minutes in a preheated oven.
- 30Bake at 230 degrees Celsius for 20 to 25 minutes in a preheated oven.
Ingredients
- 320 g water
- 320 g water
- 320 g water
- 80 g sourdough starter
- 80 g sourdough starter
- 80 g sourdough starter
- 3 g instant yeast
- 3 g instant yeast
- 3 g instant yeast
- 8 g salt
- 8 g salt
- 8 g salt
- 400 g bread flour
- 400 g bread flour
- 400 g bread flour
- red pesto
- red pesto
- red pesto
- green pesto
- green pesto
- green pesto
- tricolor grape tomatoes
- tricolor grape tomatoes
- tricolor grape tomatoes
- smoked sea salt
- smoked sea salt
- smoked sea salt
Equipment
baking tinbowlwooden spoonoven