Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Overnight Sourdough Focaccia

Two nights before: Mix all the ingredients in a small mixing bowl until combined. Move into a jar to proof in a warm spot for 8 hours or until the levain has doubled or more in size.

Approximately 8 hours after you made the levain: In a large bowl, add the flour and water. Mix until combined. Let it rest for 90 minutes.

After 90 minutes, add levain to the dough and knead for 5 minutes. Add salt, and continue kneading for 3 minutes. Then, add 1/2 of the olive oil, mix for 1 minute, add the remaining olive oil, and mix for 4 minutes until the dough is smooth.

Proof for 4-5 hours. Stretch and fold the dough every 1 hour for the first 3 hours, then leave to proof for 2.5 hours.

After 5.5 hours transfer it to the fridge to overnight proof (or up to 24 hours).

Second day: Take the dough out of the fridge. Grease a baking pan and dump the dough in it. Spread the dough around the pan. It doesn't matter if the dough isn't covering the whole pan yet.

Cover and proof until doubled in size. This proof should take 3-3.5 hours.

When the focaccia has doubled in size: add olive oil over the dough's surface. Gently poke the dough with your fingers.

Add cherry tomatoes, olives, red onion, chives, and salt on top.

Bake for 20 minutes, until deep golden brown. Remove from the oven, add olive oil and let it cool for 10 minutes.

Yarin Shachagi

Overnight Sourdough Focaccia

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