Overnight Sourdough Focaccia with Tomato and Garlic Confit
Автор: Homegrown Tomatoes
Загружено: 2024-07-26
Просмотров: 766
Описание:
Bread Ingredients:
300g Organic Bread Flour
230g Water
65g sourdough starter
7g salt
9g olive oil
Toppings:
Cherry Tomatoes
Garlic Confit -Peeled garlic submerged in olive oil and baked at 400F for 18-20 min
Fresh Herbs of Choice such as Rosemary or Sage
Process:
2 Hours the Night Before
*Mix bread ingredients until a soft shaggy dough forms. Let rest, covered, for 30 minutes.
*Stretch and fold your dough every 30 minutes for the next 2 hours.
Cover and cold ferment your dough overnight in the fridge.
The Next Morning
Place your dough in an oiled baking dish
*Let proof until nearly doubled in size.
*Preheat oven to 450F.
*Drizzle a little olive oil over dough and press your fingers into the dough to make the classic focaccia dimples.
*Add desired toppings and Bake for 20 to 25 minutes until golden and bubbly.
Enjoy!
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