Slow Fermented Olive Focaccia
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Serves 6-8
Ingredients
600g Italian tipo 0 (bread flour)
400g Italian tipo 00 (cake flour)
8g dried yeast
10g sugar
680g water
25g salt
40g extra virgin olive oil
400g pitted gigantica Italian green olives
Method
In a mixer with a dough hook, combine yeast, water, sugar, and olive oil in the bowl.
Add bread and cake flour and knead 10 minutes until smooth and elastic. Dough will be soft and sticky.
Take the edge of the dough and pull it up and fold over the dough onto itself, this is called a stretch and fold. It allows air to be added to the dough and creates air pockets for lovely fluffy focaccia.
Stretch and fold 6 times every 30 minutes.
Cover and refrigerate dough for 2 nights for deep flavour.
Remove the dough from fridge, rest 1 hour to allow to come to room temperature.
Oil cake tins generously, divide dough and place into the tins, and rest for 30 minutes until spread.
Press fingertips into dough to create dimples, drizzle olive oil, and stud each focaccia with green olives and sprinkle with salt.
Bake at 230°C for 7 minutes, then reduce to 190°C for 15 minutes.
Serve warm.
