I’ve made this focaccia many times and the family loves it around the holidays. Would it benefit from a cold ferment? If so, what are the steps to do it?
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[https://www.seriouseats.com/easy-roasted-garlic-focaccia-no-knead-bread-recipe](https://www.seriouseats.com/easy-roasted-garlic-focaccia-no-knead-bread-recipe)
by knuF
2 Comments
This focaccia has a cold ferment, I make this a lot and it is great, im sure you could add the garlic to this. I have added everything from Rosemary to cocoa powder and white chocolate, and it has always turned out ok. https://www.seriouseats.com/easy-no-knead-focaccia
I have cold fermented sourdough focaccia and it turns out great. Honestly, the biggest advantage of cold fermenting is convenience. Make the day before, pop out of the fridge and allow it to come up to room temperature and finish proofing if needed. Top and bake.