Pizza Focaccia II

87% KA bread flour 270g

10% Wholemeal flour 30g

1.5% Canadian flour 5g
1.5% KR BF 5g
29% Discard 90g
80% Liquid (pasta sauce + water) 231 g
1.5% salt 5g
4.5% olive oil 14 g
3% honey 9g

Overal hydration 84%

1. Fermentolyse with salt and honey for 1hr.
2. Add in olive oil n knead gently.
3. S&F every 30 to 40 mins interval for 3 to 4 rounds followed by CF.
4. When dough is doubled, pour dough onto floured table top. 1
5. Gently pat into same shape as container.
6. Oiled container generousl with olive oil.
7. Transfer dough into container and gently push it to cover the base of container.
8. Gently dimple the dough and douse the surface with olive oil before adding toppings.
9. Sprinkle with sea salt, black pepper or herbs as per preference.
10. Let dough rest for another 30 mins while preheating the oven.
11. Cover and bake with steam n fan at 240C for 20 mins.
12. Continue baking without cover and off fan at 210/220C for 10 to 15 mins or until the top is crispy.

Sourdough Focaccia

Ingredients:

Dough
KA Bread Flour 260g
Wholemeal 20g
Active Starter 60g
Water 200g
Olive Oil 10g
Salt 6g

Topping:
Olive oil
Rosemary
Sea salt flake
Any vegetables (onion, capsicum, olive, tomatoes etc)

Steps:
1. Place starter, salt, and water in a large bowl and mix well. 

2.  Add in the flour then followed by olive oil. Mix again until the flour is completely incorporated. If the oil is difficult to incorporate to the dough,  let the dough rest before kneading or folding in.

3. Rest for 30 mins and perform Stretch & Fold (S&F).

4  Repeat the process until gluten form followed by Coil Fold (CF).

5. When the dough is relax and about 50% size, perform lamination and spread pesto before folding into envelope dough. May do more CF in between if dough is slack else let it develop and rise.

6. When dough has grown 80%, oil the nonstick pan. Transfer the dough into the oiled pan and gently stretch the dough into the edges and corners of the pan. As soon as the dough begins to shrink back, cover it, and let it rest for 10 to 15 minutes. Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan.

7. Preheat oven at 220C for 30 mins.

8. When the dough is ready for baking (finger dent
test for proof readiness), drizzle olive oil generously and dimple GENTLY on the dough (make sure not to deflate the dough).

9. Sprinkle with rosemary and a bit of flaked sea salt OR decorated the focaccia as per preference.

10. Bake at 220C for 25 minutes or until the crust is golden brown and crispy.

11. Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing.