Ingredients
Method
Yeasted Pre-Ferment
- Combine the flour, water, and yeast in a container that has a lid. It will be slightly stiff and thats ok. Mix well until shaggy. Cover and let ferment at room temperature for 8 hours.
Final Dough Mix
- Combine your flours, yeasted preferment and water in a mixing bowl and combine until there is no dry flour left. Cover, and let the dough rest for 30 minutes.
- Next, add the olive oil and sugar. Squeeze them into the dough. This will take about 5-7 minutes, and you really want the oil to fully incorporate into the dough. Once fully incorporated, cover and let the dough rest for another 30 minutes.
- Finally, add the salt. Repeat the process of squeezing this into the dough until it is fully incorporated. Cover the dough and let it rest for 2.5 hours.
- Once the dough has completed the bulk fermentation stage, dump the dough out onto your work surface. Divide into 300 gram pieces and shape into a round ball.
- Grease an 8" cake pan with olive oil and place each dough ball in the pan. If you are using bigger pans, or square pans, adjust the size and shape accordingly.
- Add a generous amount of olive oil to the surface of the dough and cover with plastic wrap.
- Put the dough in the fridge for 48 hours.
- After the cold fermentation, pull your dough out to let it rest at room temperature for 2-3 hours until it softens up. Preheat your oven to 500f.
- Dimple the dough with olive oil, and add the cubed fontina cheese, herbs and sliced peppers.
- Bake for 20 minutes or until your focaccia is a crispy golden brown.