Focaccia (Autumn Sourdough)
  1. Mix everything up and set aside for 30mins

  2. Make coil fold every half an hour until dough is smooth

  3. Total bulk proof 4hr at 28C or until dough is puffy

  4. Cold retard the dough overnight (optional)

  5. Transfer to bread oven, spread the dough to fill the pan (9x11”)

  6. Proof for 1-1.5hr at 28C

  7. Sprinkle olive oil and dimple the dough

  8. Add favourite toppings and sea salt

  9. Bake at 230C for 25mins

Course🍚Side Dish

Diets🌱Vegan...

Category🍞Bread

Cuisine🇮🇹Italian

Occasions🥖Baking📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 2h

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