No-Knead Sourdough Focaccia
Directions
- 1Mix 320g of water, 80g of sourdough starter (or 3g instant yeast), 8g of salt, and 400g of bread flour together until the flour is fully hydrated.
- 2Mix 320g of water, 80g of sourdough starter (or 3g instant yeast), 8g of salt, and 400g of bread flour together until the flour is fully hydrated.
- 3Mix 320g of water, 80g of sourdough starter (or 3g instant yeast), 8g of salt, and 400g of bread flour together until the flour is fully hydrated.
- 4Cover and let the dough rest for 30 minutes.
- 5Cover and let the dough rest for 30 minutes.
- 6Cover and let the dough rest for 30 minutes.
- 7Perform one set of stretch and fold, then rest for 30 minutes.
- 8Perform one set of stretch and fold, then rest for 30 minutes.
- 9Perform one set of stretch and fold, then rest for 30 minutes.
- 10Do another 2 to 3 sets of coil folds, 30 minutes apart, until the dough is smooth and shiny.
- 11Do another 2 to 3 sets of coil folds, 30 minutes apart, until the dough is smooth and shiny.
- 12Do another 2 to 3 sets of coil folds, 30 minutes apart, until the dough is smooth and shiny.
- 13Keep the dough in a fridge to let it ferment and develop flavor overnight.
- 14Keep the dough in a fridge to let it ferment and develop flavor overnight.
- 15Keep the dough in a fridge to let it ferment and develop flavor overnight.
- 16The next day, move the dough to a generously oiled baking tin and proof until almost double in size.
- 17The next day, move the dough to a generously oiled baking tin and proof until almost double in size.
- 18The next day, move the dough to a generously oiled baking tin and proof until almost double in size.
- 19Dimple the dough and add your favorite toppings; today a mix of red and green pesto, tricolour grape tomatoes, and a sprinkling of smoked sea salt were added.
- 20Dimple the dough and add your favorite toppings; today a mix of red and green pesto, tricolour grape tomatoes, and a sprinkling of smoked sea salt were added.
- 21Dimple the dough and add your favorite toppings; today a mix of red and green pesto, tricolour grape tomatoes, and a sprinkling of smoked sea salt were added.
- 22Bake at 230°C for 20 to 25 minutes in a preheated oven.
- 23Bake at 230°C for 20 to 25 minutes in a preheated oven.
- 24Bake at 230°C 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
- tricolour grape tomatoes
- tricolour grape tomatoes
- tricolour grape tomatoes
- smoked sea salt
- smoked sea salt
- smoked sea salt
Equipment
bowlphone (as timer)baking tinoven