Dining and Cooking
30 hour focaccia
In Bread

30 hour focaccia

Topped with sun dried tomatoes, olives, rosemary. Baked super hard and the tomatoes caught a bit too much colour for my liking but overall pretty pleased with this one.

by Dimedogg11

25 Comments

  1. Dimedogg11

    80% hydration, 90% high gluten bread flour & 10% wholemeal spelt flour, 2.5% salt, 0.035% yeast. 30 hour ambient ferment w/ 1 hour autolyse, baked at 275°C

  9. Fit_Register_4965

    this reminds me of a delicious pizza

  12. ClydeTheSupreme

    The crumb looks awesome, great work 👏🏻

  14. Dry_Ratio3658

    ![gif](giphy|7SIdExk63rTPXhbbbt)

    To eat all that

  15. AcanthisittaThat5746

    Can you please share your exact recipe? In cups/ounces/etc.?

  18. Blaugrana1990

    I’d stuff that shit in my mouth until I’m physically unable to stuff more in it.

  20. Due-Fruit6700

    Sweet baby Jesus. I’d pay $25-$30 for that goodness

  23. bottledfan

    Is it 0.035% yeast or 0.35% yeast? Like if I wanted to do 500g flour, would that be 0.175g yeast which seems low. But I guess 30 hours is awhile at room temp.