Rosemary Focaccia
1000 g at 85% hydration
Equipment
- 1 bowl or tub
- 1 cast iron skillet
- 1 dough whisk or your hand!
Ingredients
- 85 g levain (sourdough starter) fed at 100% hydration
- 410 g water filtered
- 350 g bread flour
- 70 g einkorn flour all purpose
- 70 g spelt flour
- 13 g sea salt
- 2 tbsp olive oil extra virgin
- 3 sprigs rosemary fresh
- 1 tsp flaky salt for finishing
Instructions
- In a large bowl or tub, mix levain and all but 20 g (390 g) of water until just combined.
- Add in all of the flour and mix until there are no dry spots.
- Cover and let rest (autolyse - or as I like to call it, fermentolyse, since we've included the levain) for 60 minutes.
- Sprinkle salt and the remaining water evenly over the dough and dimple it in with wet hands. Knead it in the tub or bowl to evenly incorporate the salt. Rest 25 minutes.
- Perform a set of stretch & folds. Then lightly wet your counter and do a few slap and folds to build strength. Rest 25 minutes. Repeat this process 3 times in total.
- Let the dough rest at room temperature for 3–4 hours, covered.
- Transfer the dough to the fridge and ferment overnight, or for 12–18 hours.
- Oil a cast iron skillet.
- Turn the dough out onto a lightly wet counter. Using a dough scraper, gently shape into a loose ball and transfer into the skillet. Lightly coat the top with oil and cover with plastic wrap.
- Let it rest at room temp until it spreads to fill the pan—about 4 hours.
- Drizzle with olive oil and dimple deeply with your fingers.
- Toss fresh rosemary in a little oil and scatter over the top. Finish with flaky salt.
- Let the dough rest uncovered for 1 hour while the oven preheats to 430°F.
- Bake on the bottom rack for 25 minutes.
- Move to the top rack and bake for another 5 minutes, until golden and crisp on top.
- Cool slightly, slice, and enjoy warm and crispy!