The Best Sourdough Focaccia topped with fancy carved Shallots and scallions

Описание: The most amazing Focaccia EVER!!!
Naturally Leavened with fabulous Aroma of Truffle oil and Shallots.
Fluffy, airy, soft with beautiful flavors and presentation.
My focaccia has a moist and very airy crumb infused with beautiful elegant Shallot & EVOO flavors.
Once you bake this focaccia, you will NEVER wanna stop making it.
Here is the recipe:

The night before you build a Levain 1: 6: 6
fed with bread flour and pinch of whole Rye (12 hours fermented)
300 grams bread flour I used King Arthur Organic Bread flour
300 grams white flour I used Organic All Purpose by King Arthur
8 grams of sea salt
60 grams of EVOO (Extra Virgin Olive Oil)
The Next morning: In the mixer bowl, add both flours & 570 grams of water (85F) mix well then cover and place in the fridge for 45 minutes.
The dough will be wet, but do not panic !! it will get better, I promise.
Pull out and add 120 grams Levain, (after 12 hours fully fermented)
on low speed with hook attached knead for 3-4 mins
Cover over with cling plastic wrap (keep hook in the bowl) and put in the freezer for 30 minutes.
Return to the mixer, mix 30 grams water and salt together and add gradually .... until well incorporated 5-7 minutes) , then start adding the olive oil gradually until completely incorporated. (4-5 mins)
Replace with the guitar attachment and increase speed to medium-high until the dough detaches from the sides and hangs on the guitar.
**** Each mixer is different so start at a medium speed when you start to see that the dough starts to get stringy , increase to a higher speed.
It can take from 10-15 minutes so do not panic and be patient.
Be careful not to heat the dough from the kneading.
If the dough is above 24C degrees, stop and put it in the freezer for 10 minutes and continue kneading
After the dough cleaned the bowl and hung on the guitar hook
Transfer to a box with olive oil , perform a few light folds and close with a lid, let the dough ferment at 78F.
( I placed mine in a proofer by Brod & Taylor) An amazing proofing Box!!
You can also place it in the oven with a large glass filled with hot water)
Perform 2 more series of coil folds every 45 minutes
(room temperature 23 degrees) Once the dough doubled the volume.
Wrap the bowl and refrigerate for 24 hours at 38F
Pull out and let it come to room temperature, (2 hours)
Take a baking pan (18x14inch)
Place a parchment paper and coat with olive oil.
Gently pour the dough in the center of the baking pan. drizzle olive oil on to and let it rest 90 minutes. After 90 mins, drizzle more olive oil on top and with your fingers poke the dough gently & not too deep. Let it rest 20 mins. Meanwhile, prepare the topping.
Shallots and scallions** or any of your favorite topping.
Preheat oven at 425F, adjust the middle rack.
**Soon I will be adding a tutorial how to carve flowers from Shallots.
After you add the topping, sprinkle salt & pepper and drizzle more EVOO.
bake 10-12 mins at 425, lower to 400 and bake for 22-25 mins.
pull out and let it cool 20-30 mins before cutting.
Enjoy!!!
Mwahhhhh
Shuly

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