Steps
1
Step 1 Initial Mix :
In a large mixing bowl, combine the active levain, all-purpose or bread flour, whole wheat flour or whole spelt flour, and water.
Mix the ingredients until they come together into a shaggy dough.
Cover the bowl with a damp cloth
or plastic wrap and let it rest for
an autolyse period of 30 minutes.
In a large mixing bowl, combine the active levain, all-purpose or bread flour, whole wheat flour or whole spelt flour, and water.
Mix the ingredients until they come together into a shaggy dough.
Cover the bowl with a damp cloth
or plastic wrap and let it rest for
an autolyse period of 30 minutes.
2
Step 2 Kneading :
Add salt and 10 g of additional water
Knead the dough thoroughly until it becomes smooth and elastic. Control the gluten development and the dough
temperature. This process can take about 15-30 minutes. Adjust the hydration
by adding more water if needed.
Gradually add oil at the end
of kneading either directly to the dough or into the bulk container.
Add salt and 10 g of additional water
Knead the dough thoroughly until it becomes smooth and elastic. Control the gluten development and the dough
temperature. This process can take about 15-30 minutes. Adjust the hydration
by adding more water if needed.
Gradually add oil at the end
of kneading either directly to the dough or into the bulk container.
3
Step 3 Bulk Fermentation :
Leave the dough in the container, cover it, and allow it to undergo bulk fermentation.
This process typically takes around
5-8 hours or until the dough triples or quadruples in size.
Perform stretch-and-folds during the bulk fermentation at intervals of 30 minutes
until the dough doubles in size. Then, leave it untouched to ferment until it triples or quadruples in size from the initial volume after kneading.The ideal temperature for the dough
during bulk fermentation is 24 25 C
(75.2 77ºF) for regular flour and 25-26ºC (77.0-78.8ºF) for strong flour.
Or, when the dough has doubled in size
after 3-6 hours, transfer it to the fridge
for baking the day after. It will take 12 -24hours in the fridge depending on fridge temperature and your preference, until the dough triples or quadruples in size
from its initial volume after kneading. No stretching and folding are required.
Leave the dough in the container, cover it, and allow it to undergo bulk fermentation.
This process typically takes around
5-8 hours or until the dough triples or quadruples in size.
Perform stretch-and-folds during the bulk fermentation at intervals of 30 minutes
until the dough doubles in size. Then, leave it untouched to ferment until it triples or quadruples in size from the initial volume after kneading.The ideal temperature for the dough
during bulk fermentation is 24 25 C
(75.2 77ºF) for regular flour and 25-26ºC (77.0-78.8ºF) for strong flour.
Or, when the dough has doubled in size
after 3-6 hours, transfer it to the fridge
for baking the day after. It will take 12 -24hours in the fridge depending on fridge temperature and your preference, until the dough triples or quadruples in size
from its initial volume after kneading. No stretching and folding are required.
4
Step 4 shaping:
After bulk fermentation and when your oven is preheated, gently divide the dough into 2 or 4 equal portions. Shape each portion into an oval. Then press the dough covered
with semola or regular flour all the way down, touching the working surface with your fingers through the dough.
Keep your hands parallel to the dough, stretch it and try to achieve uniform thickness throughout.
After bulk fermentation and when your oven is preheated, gently divide the dough into 2 or 4 equal portions. Shape each portion into an oval. Then press the dough covered
with semola or regular flour all the way down, touching the working surface with your fingers through the dough.
Keep your hands parallel to the dough, stretch it and try to achieve uniform thickness throughout.
5
Step 5 Baking:
Preheat your oven and pizza stone or steel together with a steam tray on the bottom of the oven to the highest
temperature 250-300°C (around
482-550°F) for at least 1 hour.
Just before you put the focaccia in the oven, drizzle it with olive oil. If you like salty flavors, add a little bit of salt on the top. Or add your favorite toppings to
create a pinsa and bake in the preheated oven with the steam for 10 minutes. Then let the steam out and bake it until the crust is golden and the toppings are cooked to your liking. The baking time without toppings is approximately 15-20 min.
For toppings like raw vegetables such as potatoes or eggplant, slice them thinly and place them on the dough for baking. Alternatively, you can sauté them
separately in a pan beforehand.
Drizzle the finished focaccia or pinsa with olive oil and add toppings that do not require baking (herbs, parmesan, basil, mortadella, etc.). Enjoy it while it's hot!
Preheat your oven and pizza stone or steel together with a steam tray on the bottom of the oven to the highest
temperature 250-300°C (around
482-550°F) for at least 1 hour.
Just before you put the focaccia in the oven, drizzle it with olive oil. If you like salty flavors, add a little bit of salt on the top. Or add your favorite toppings to
create a pinsa and bake in the preheated oven with the steam for 10 minutes. Then let the steam out and bake it until the crust is golden and the toppings are cooked to your liking. The baking time without toppings is approximately 15-20 min.
For toppings like raw vegetables such as potatoes or eggplant, slice them thinly and place them on the dough for baking. Alternatively, you can sauté them
separately in a pan beforehand.
Drizzle the finished focaccia or pinsa with olive oil and add toppings that do not require baking (herbs, parmesan, basil, mortadella, etc.). Enjoy it while it's hot!
Nutrition Facts
Per serving768 calories
Calories from
- Protein 12%
- Carbs 70%
- Fat 18%
-
Fat High 15 g 23%
-
Saturated Fat 3 g 15%
-
Carbohydrates High 135 g 45%
-
Fiber High 5 g 20%
-
Sugar Low 2 g 4%
-
Protein High 23 g 46%
-
Cholesterol Low 0 mg 0%
-
Sodium High 1,200 mg 50%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
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