Ingredients 20201029 :
400g SD discard
7g active dried yeast
300g AP flour or bread flour
85g olive oil
150g warm water
Add the warm water, olive oil to a large mixing bowl with the dried active yeast agitate and leave for 10 mins until frothy.
Next add the starter discard and combine, now add the flour and salt mix to form a sticky dough, cover and rest for 15 mins.
After 15 mins perform 4 coil folds then cover and leave to rise for around 1 hour until doubled in size.
Prepare a deep baking pan with non stick baking paper gently tip the dough into the pan push the dough out to the corners, cover and leave to rise for around 30 mins.
Preheat the oven to 220 Celsius.
After the 30 mins poke your fingers into the risen dough to form dimples over the whole surface, add the topping of your choice, plus sea salt and bake for 20-25 mins until golden brown.
Small halfted tomatoes, olives and bell peppers are good both inside and on top of focassia, while onions and basil leaves are good as topping.
Biga (pre-ferment) : day 1
BF : 100g
AP : 50g
Water : 150g (100%)
SD : 30g (20%)
Cover with a wet tea towel and let bulk ferment at room temperature for 2 hours
Re-wet the tea towel and retard in refrigerator over night
Dough : day 2
Biga : all of it.
BF : 200g
AP : 100g
Water : 240g (80%)
Salt : 9g (2%)
Fulllyse covered with a wet tea towel for 1 hour (I am not sure fulllyse is a word, but it is autolyse with all ingredients added)
Do 6 rounds of S&F with 30-45 minutes apart (still covered)
Depending on room temperature the total time of fullyse, S&F & rested bulk ferment should be around 6 hours
Cover with a dry tea towel or don't cover at all and retard over night in refrigerator
Bake : day 3
Slight fry fresh garlic, rosemary & thyme in a 1/4 cup of olive oil
Use half of the olive oil blend to oil up a deep baking tray (I don't know the size of mine)
Pour out the cold dough into the oiled baking tray and even it out by stabbing your fingers carefully into the dough (I like this part the best).
Blend some garlic powder and some bigger salt flakes and spread it over the dough
Chop some olives, tomatoes and red onions and place crest it into the surface of the dough
Spread the last half of the olive blend over the dough
Bake in oven at 200C for 40 minutes (my oven, yours may vary)