[For a full introduction to this recipe, watch their video instructions (11 minutes).]
Ingredients
The dough base:
250 grams wholemeal flour
250 grams baker’s flour
9 grams salt
5 grams malted barley
100 grams ripe levain
400 grams warm water
12 grams olive oil
The toppings:
2 small tomatoes
10 grams aged cheddar
3 small jalapenos
1 handful basil
2 cloves minced garlic
10 grams olive oil
1 pinch salt
Method
Mix the flours, salt and barley together in a clear container.
Mix the ripe levain, water and olive oil in a measuring jug.
Add the wet ingredients to the flours and combine thoroughly.
Let the dough sit for 1 hour to develop strength.
Perform 4 sets of stretch and folds spaced half an hour apart.
Oil a baking dish.
Loosely shape the dough and place it into the baking dish.
Leave the dough in your fridge overnight.
Remove the dough from the fridge and let it sit for a few hours on your benchtop until there are large bubbles visible on under its surface.
Dimple the dough with your fingers.
Drizzle the focaccia with olive oil, the minced garlic and sprinkle it with salt.
Chop the tomato into small cubes, slice the jalapenos, finely chop the basil and grate the cheese.
Scatter all of the remaining ingredients over the focaccia.
Bake at 230degC for 20 minutes.
Remove from the oven and rest on the counter for 20 minutes before serving.
Author
Jian Liu & Julian Merkenich
Camberwell