Focaccia is one of my favorite breads. I have tried many recipes with commercial yeast but nothing can compare to the sourdough one. The flavors and textures are just too good to compromise. This focaccia can stay in the fridge for up to three days before baking, but I usually bake on day two.
600 g strong white flour (at least 12% protein content)
500 ml water
20g good quality olive oil
60g active starter
For the toppings:
Thinly sliced pear
Salty brine- 1 tsp salt mixed with 3 tbsp water
In a stand mixer (or in a big bowl), mix the flour, water, salt and starter. Knead until well incorporated and slowly add the olive oil. When the dough is well combined cover with cling film and let rest. Perform 4 stretches every 30 minutes. Afterwards let the dough sit for bulk fermentation for 3-4 hours.
Once the bulk fermentation is done. Put in the fridge for overnight or up to three days. I like to bake on day 2 but you can definitely stretch one more day (or even two).
On the day of baking take the dough out and spread gently on a well oiled baking tray. Let temper for at least 3 hours. You know it’s ready when it’s risen and bubbly on the surface.
Preheat the oven at 200 degrees Celsius. Using some olive oil make dimples with your fingers all over the focaccia. Sprinkle salty brine and top with pears and rosemary.
Bake for 40 minutes or until golden brown. Serve warm or at room temperature.