Focaccia
A super soft and digestible focaccia with 24-hour fermentation that can be customized with various toppings like olives, potatoes, or kept simple with just oil and salt.
Source: Website — https://www.sarakitchen.it/le-mie-creazioni/lievitati-salati/focaccia-come-vuoi-tu-24-ore-di-lievitazione/
1.Dissolve yeast
Dissolve 4g fresh yeast and 1tsp sugar in 370g water.
2.Make base dough
Gradually add flour to create a creamy mixture. Add 10g salt and mix well. Continue adding the remaining 500g flour gradually.
3.Knead dough
If kneading by hand, continue until the mixture becomes elastic. If using a stand mixer, start with the paddle attachment and finish with the dough hook.
4.Add oil
Only at the end, gradually add 35g extra virgin olive oil.
5.Add toppings
For plain focaccia, place the dough in an oiled bowl covered with plastic wrap. For olive focaccia, incorporate dried and chopped olives into the dough.
6.First rise
Let rise for about in the refrigerator. Typically prepare the evening before and leave in fridge until 2:00 PM the next day.
7.Second rise
Deflate the dough and let it rise until doubled. Transfer to an oiled baking tray and let rise for another .
8.Bake
Bake at 220°C for about until golden brown.