BENGINGI
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Olive, Tangerine & Chili Focaccia
cook:
20 h 0 min
5.0
(2)
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!
1 focaccium
US
original
metric
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
Tools
Stand mixer
Hook attachment
Parchment paper
Bowl
Dough scraper
Towel
9x9 baking tray
Comments
Name
Add a Comment
V
Vinz
Nov 30 2023
Perfect ! Thanks
S
Shelly Elledge
Jul 13 2023
This bread looks so yummy!
P
Paulo
Jul 12 2023
Is it possible to replace sourdough with dry yeast? What would be the proportions if possible? Thank you in advance
W
Whitedove
Jul 10 2023
Polish. What's that.
A
Alex
Jul 09 2023
Thank you
L
Lai
Jul 09 2023
Thanks
Y
Yamit_po@yamit.com
Jul 06 2023
Thanks, youare grait
D
David
May 24 2023
Hi Dylan, no I don't think you can buy it. But you can make a fast and simple version you can search it up on youtube!
D
Dylan
May 08 2023
Hi Ben, is matured sourdough starter something you can purchase ?
YASSS!
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