Ingredients
For the focaccia:
500 gr pizza flour
400 gr lukewarm water
100 gr sourdough starter
50 gr poolish
10 gr extra virgin olive oil
10 gr Atlantic sea salt
For the sourdough starter:
1 teaspoon of matured sourdough starter
50 gr water
50 gr pizza flour
For the poolish:
25 gr pizza flour
25 gr water
Tiny bit of dry yeast, like, just a touch
For the toppings:
Extra virgin olive oil
Olives
Candied tangerines
Chilis
Tools
Stand mixer
Hook attachment
Parchment paper
Bowl
Dough scraper
Towel
inch 9x9 baking tray
Directions
Step 1
The night before you are about to make the focaccia, prepare your leavening. Both for the sourdough starter and for the poolish, simply just mix their ingredients together and let it sit on the counter, covered with a lid but not sealed.
For the sourdough starter:
1 teaspoon of matured sourdough starter
50 gr water
50 gr pizza flour
For the poolish:
25 gr pizza flour
25 gr water
Tiny bit of dry yeast, like, just a touch
Step 2
The day after, in a stand mixer combine the flour and water until combined. Cover the bowl and let it rest for an hour (that step is called Autolyse).
500 gr pizza flour
400 gr lukewarm water
Step 3
To the flour and water mix add the starter and the poolish and mix on lowest speed for 8 min.
100 gr sourdough starter
50 gr poolish
Step 4
Speed up the mixer one notch up and add the olive oil until fully incorporated in the dough.
10 gr extra virgin olive oil
Step 5
Add the salt and mix for another 3 min.
10 gr Atlantic sea salt
Step 6
Transfer the dough to a well oiled bowl and cover with a towel.
Step 7
Every 30 minutes perform a coil fold, a total of 3 folds.
Step 8
After the third fold, transfer the dough (trying to keep the smooth side facing up) to a well oiled tray. Let it rest for about 15 min, then gently stretch the dough to fill up the whole tray.
Step 9
Now it’s the time to decide if you want to bake the same day or the day after (the better option would be- the day after). If you decide to bake the same day, just cover the focaccia (pay attention to cover it with a plastic wrap after lightly oiling the top of the focaccia. Towel will stick and ruin the top) and let it rest until doubled in size. If you decided to bake the day after- cover the focaccia (as explained above) and place in the fridge immediately after the focaccia filled up the whole tray. You want to pull out the focaccia 30-45 minutes before baking.
Step 10
Preheat the oven to 460F or 240C.
Step 11
Sizzle olive oil on the focaccia and spread it evenly with your hands.
Step 12
Make sure your hands are coated with olive oil, using your fingers poke the focaccia, making sure you get with the tip of your fingers to the bottom of the focaccia.
Extra virgin olive oil
Step 13
Top the focaccia with the olives, tangerines and chilis. Sprinkle some water on top of the focaccia.
Olives
Candied tangerines
Chilis
Step 14
Bake for 30 min.
Step 15
Try to resist 30 minutes before cutting her. Wow, Wow. Too tasty.
Step 16
YASSS.
