Directions

Desired dough temperature: 78°F

Prepare the levain (8:00 am)

To make the levain, mix the levain ingredients in a medium sized jar covered for 4-5 hours to ferment at a warm temperature, 74-76 F.

Autolyse (12:00 pm)

Place the autolyse ingredients in a mixing bowl and mix by hand. Mix until there are no dry bits of flour. This dough will seem loose and shaggy.

Use a dough scraper to scrape down the dough. Place a kitchen towel over bowl and let autolyse for 1 hour.

Mix Dough (1:00 pm)

In a small bowl, thoroughly mix together the slurry ingredients.

In an electric mixer combine the autolyse and the slurry. Mix on a medium speed until the dough comes together. This step should take between 6-8 minutes. Set aside to rest for 10 minutes.

Bulk Fermentation (1:15pm - 4:15pm)

Butter focaccia pan. Slowly place dough mass in this pan. Using 1/4 cup olive oil, pour evenly over top of dough along with spreading sun dried tomatoes and basil.

This focaccia is going to need 6 sets of dimpling throughout bulk fermentation. Starting 30 minutes into bulk fermentation (1:45 pm), doing every 30 minutes until bulk is complete.

Bake (4:30 pm - 5:00 pm)

Place oven rack in the bottom-third of the oven.

Pre-heat the oven to 425 F for 30 minutes.

Place in the oven, and bake for 30 minutes or until it is golden brown and puffy with an internal temperature of 204F.

Remove Focaccia from baking pan and place on cooling rack to cool completely.

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Recipe contributed by A Sourdough Story