Name: Olive, Tangerine & Chili Focaccia
Cook time: 72000 s
Total time: 72000 s
Yield: 1 focaccia
Ingredients: For the focaccia:; 500 gr pizza flour; 400 gr lukewarm water; 100 gr sourdough starter; 50 gr poolish; 10 gr extra virgin olive oil; 10 gr Atlantic sea salt; For the sourdough starter:; 1 teaspoon of matured sourdough starter; 50 gr water; 50 gr pizza flour; For the poolish:; 25 gr pizza flour; 25 gr water; Tiny bit of dry yeast, like, just a touch; For the toppings:; Extra virgin olive oil; Olives; Candied tangerines; Chilis

BenGingi

This is a beautiful focaccia I created with renowned baker Beesham Soogrim. Our focaccia was made with two leavening agents- sourdough & poolish, and baked the same day. We pushed the hydration to 80% which is the absolute limit for the flour. Topped with olives, tangerine and chilis. The mix for the toppings can be found in any Whole Foods store or simply add dehydrated tangerines and dried chilis to your olives jar. Let it sit overnight and all the flavors will come together!

Olive, Tangerine & Chili Focaccia

Tiny bit of dry yeast, like, just a touch

The night before you are about to make the focaccia, prepare your leavening. Both for the sourdough starter and for the poolish, simply just mix their ingredients together and let it sit on the counter, covered with a lid but not sealed. 

The day after, in a stand mixer combine the flour and water until combined. Cover the bowl and let it rest for an hour (that step is called Autolyse).

To the flour and water mix add the starter and the poolish and mix on lowest speed for 8 min.

Speed up the mixer one notch up and add the olive oil until fully incorporated in the dough.

Transfer the dough to a well oiled bowl and cover with a towel.

Every 30 minutes perform a coil fold, a total of 3 folds.

After the third fold, transfer the dough (trying to keep the smooth side facing up) to a well oiled tray. Let it rest for about 15 min, then gently stretch the dough to fill up the whole tray.

Now it’s the time to decide if you want to bake the same day or the day after (the better option would be- the day after). If you decide to bake the same day, just cover the focaccia (pay attention to cover it with a plastic wrap after lightly oiling the top of the focaccia. Towel will stick and ruin the top) and let it rest until doubled in size. If you decided to bake the day after- cover the focaccia (as explained above) and place in the fridge immediately after the focaccia filled up the whole tray. You want to pull out the focaccia 30-45 minutes before baking.

Sizzle olive oil on the focaccia and spread it evenly with your hands.

Make sure your hands are coated with olive oil, using your fingers poke the focaccia, making sure you get with the tip of your fingers to the bottom of the focaccia.

Top the focaccia with the olives, tangerines and chilis. Sprinkle some water on top of the focaccia.

Try to resist 30 minutes before cutting her. Wow, Wow. Too tasty.

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