• Babette Kourelos

Cold Fermented Focaccia


This easy overnight cold fermented Focaccia is perfect for simple sandwiches or for mopping up beautiful gravies and hearty soups!


Simple toppings allow for a versatile and flavourful bread.


Ingredients


1kg AP or white bread flour

800g ice cold water

4g instant yeast

20g fine sea salt


Toppings


Olive oil

Garlic

Rosemary

Coarse sea salt


Method


1) Mix all dry ingredients together.

2) Add ice cold water.

3) Combine wet and dry ingredients - making sure that no dry flour remains.

4) Cover and place in the fridge overnight.

5) The next day, remove the dough from the fridge and allow to rest at room temperature for 2-3 hours.

6) Tipp the dough out and onto a large baking tray lined with baking paper.

7) Gently spread and stretch the dough across the entire surface of the tray.

8) Allow the dough to rise for 1 hour.

9) Drizzle olive oil over the dough and scatter garlic, rosemary and coarse sea salt over the top. (or use your choice of toppings)

10) Dimple the dough with your fingertips and bake at 200-220 degrees C for 30-35 minutes or until golden brown.

11) Allow to cool before slicing the focaccia and stuffing it with your favourite sandwich fillings and trimmings. (or simply enjoy with olive oil and balsamic vinegar)

13 views0 comments

Recent Posts

See All