@sourdoughsophia: All about focaccia today 🫒🤤🤩 And here's my recipe: 1. Mix 500g strong white bread flour with 425g water (aim for a dough temp of 26°C). Rest for 30 minutes. 2. Add 100g starter, then fold in 12g salt. Knead well. Bulk ferment for about 4-4.5 hours, doing coil folds every 30 minutes for the first 2 hours. 3. Transfer to an oiled baking tray. Let it relax for 30 minutes. 4. Overnight in the fridge, then 2 hours at room temp the next day. 5. Drizzle with olive oil, dimple, add toppings, and bake in a preheated oven at 250°C for 20 mins, then 220°C for 5 mins. If you'd like more of my recipes, check out my book - it's available on Amazon or you can get it at the bakery 💗💗 #londonbakery #londonbakers #londonbakeries #londonfoodies #londonfoodblog #focaccia #focacciarecipe #recipeshare #bakingrecipe #londonfoodblogger #londonfoodblog #foodblogger

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Wednesday 28 August 2024 17:32:17 GMT