It's Focaccia Friday!

Last week on IG I was drawn to the beautiful pictures that  @mamaluu_bakes shared of her Sourdough Focaccia, and she shared the fabulous recipe from Dan @mothership_breads.  I had to try it for myself in the Delaney Test Kitchen. And @mamaluu_bakes, I took your advice and also used my Kitchen Aid and it worked great.

You can find the recipe on both of their IG feeds, and I’ve reposted it here for you as well:
 

 Sourdough Focaccia:
INGREDIENTS:
-400g tipo 00 or all-purpose flour
-290g water
-80g mature 100% hydration whole grain based starter
-20g extra virgin olive oil, and extra for coating pan
-10g sea salt

PREPARATION:
Mix all the ingredients together until a shaggy dough forms.
 
Let this rest 30 minutes and after that knead it using stretch and folds/Rubaud method for about 4 min., let rest 10 min. and then Rubaud for another 3-4 minutes.
 
Cover dough with a damp tea towel and let it bulk ferment at room temperature for approx. 5 hours performing stretch and folds every 30 minutes for the first 1.5 hours. Bulk until the dough has nearly doubled in volume. My kitchen is quite warm, between 27C and 30C and this took me ~5 hours.
 
After that, cover the bowl with plastic wrap and stick it in a 4C fridge overnight (at least 8 hours and up to 24).
 
In the Morning:  A couple hours before baking take a 10” cast iron skillet and coat it generously with olive oil. Take the dough out of the fridge and gently ease it from the bowl to skillet with olive oil coated fingers.
 
Flip the dough ball around to coat it with olive oil.
Then let the dough proof, covered with a damp tea towel, in a warm place for 1-2 hours.
At this point the dough should spread out considerably towards the edges of the pan and appear very soft and bubbly. It would be considered overproofed for making regular bread.
 
Gently lift the dough up at the edges to let air bubbles from underneath the dough escape, and to allow the olive oil to redistribute underneath it. Gently push the dough to the edges of the pan and dimple it with your fingers. Top with desired toppings, sprinkle with flaky salt and drizzle generously with more extra virgin olive oil.
 
Bake it in a preheated 500F oven for about 20 minutes, cool until just warm, and enjoy!

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