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Roasted Garlic Sourdough Focaccia

Roasted Garlic Sourdough Focaccia

Vituperio
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Equipment

  • Stand mixer
  • Baking pan approx 9'' by 13''

Ingredients
  

  • 345 grams All purpose flour (70%)
  • 145 grams Bread flour (30%) you can use all purpose if you don't have
  • 15 grams Extra virgin olive oil (4%)
  • 1 head Garlic cloves (roasted) (6%)
  • 395 grams Water (room temperature) (80%)
  • 10 grams Salt (2%)
  • 95 grams Sourdough starter (20%)

Instructions
 

  • Measure all the ingredients for Mise en Place
  • Put all ingredients inside your stand mixer, except for the Olive Oil and start mixing using the dough hook (pig tail) on low speed
  • Mix for a couple of minutes until you see and feel that the dough has come together and that the gluten has started to develop. It should start looking for elastic and smooth.
  • Once the above has been achieved, turn the mixer to low speed and slowly start adding the olive oil. As the olive oil starts getting absorbed by the dough you can mix on a higher speed
  • Make sure, that in every addition of olive oil you wait for it to be absorbed by the dough. If you add too much olive oil at once, it will start splashing. If that happens turn the speed to slow again until the oil is absorbed, and then proceed adding more olive oil
  • After the last addition of olive oil, wait for the dough to start absorbing it and then you can start mixing the dough on the highest speed. Don't leave the stand mixer alone, for safety reasons, as the mixer might be moving around
  • Stop mixing, once you notice there is no more olive oil needed to be mixed in, and the dough looks stronger (smoother and elastic).
  • The dough will end up being very hydrated and elastic, and that is completely fine!
  • Cover the bowl, and perform fold every 30 minutes for the next 3 to 4 hours (depending on your dough's temperature)
  • After you see the dough has risen, and looks bubbly - place the dough overnight in the fridge (max 2 days) for the cold fermentation process to start
  • After cold fermentation - grease a pan 9 x 13 inches rectangular (or any of similar size)
  • Let it rise again until the rim of the pan
  • Add your favorite toppings, dimple with more olive oil
  • Bake: 450°F for approx 30 mintes
Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!