Ingredients:
550g flour
110g starter
470g water
11.5g salt
Toppings: sundried tomatoes, sage, oregano, lemon zest, flakey salt
Directions:
Mix everything, wait 45 mins, do first folds. Then do 3 more folds after every 30 minutes.
After 4 sets of folds, let rest for 2 hours on the counter.
Cover and put in the fridge overnight. (You can keep in fridge up to 3-4 days. The longer in the fridge, the more “sour” the bread will be.)
Pull out and put into cast iron skillet. Press to spread to the sides.
Let rise in a sunny spot inside until the dough has doubled. Cover with a top or with foil so the top doesn’t dry out.
Add toppings about 1 hour before baking and Dimble the dough with oiled hands. Important to add a good amount of olive oil here.
Bake at 230° C (450° F) with fan (or 250° C/475°F without fan) on oven’s lowest rack for 20-25 mins.
Let sit on wire rack for 10 mins and enjoy!
Ps. My bottom never gets crispy so when I pull the focaccia out of the oven, I turn the burner on for 2-3 mins while the focaccia is still in the cast iron.
by iforgotttttt
8 Comments
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Looks great. Humblebrag that Finex!!
I actually ooooh-ed out loud. That looks PERFECT 🤤
Damn your perfectness!
What size pan anyways? 🙂
I’m dying to make one! I’m thinking of doing a sweet one, like cinnamon, sugar, peanut butter chips (will they melt into the dimples I wonder?), and chocolate chips.
Advice?
Is a focaccia usually baked in a cast iron pan?
Both dough and pan looking so damn fine! 🔥
I will have to try this!!