pizza_broodjeaap_net/recipes/51_hour_focaccia.md

Instructions

Based on 51 Hour Ultra Airy Focaccia at Home by Joshua Weissman. The amounts are per 23x33cm tray.

1. Make the dough — 15 minutes

Combine all the ingredients to make the dough.

1. Salt+Yeast+Water — Add the yeast and salt to water that is around 32 degrees celsius. Timestamp
2. Flour — Add the salt/water/yeast mix to the flour in a big bowl and thoroughly mix, it will be very sticky! Timestamp

2. Stretch and folds — 15 + 30 + 30 + 30 + 30 minutes

Stretch and fold the dough five times: the first after 15 minutes, then four more times 30 minutes apart.

1. Stretch and fold #1 — 15 minutes after mixing.
2. Stretch and fold #2 — 30 minutes later.
3. Stretch and fold #3 — 30 minutes later.
4. Stretch and fold #4 — 30 minutes later.
5. Stretch and fold #5 — 30 minutes later.

3. Fridge Rise — ~24 hours (12-48 hours)

Transfer the dough to the fridge for the long cold rise.

4. Proof — ~3 hours (120-200 minutes)

Add a good amount of olive oil to the baking tray, transfer the dough to the baking tray and let it proof for another 3 hours. Timestamp

5. Bake the focaccia — ~20 minutes

Add a generous amount of olive oil and dimple the dough, then sprinkle some salt on the dough. You can of course add many other things to your focaccia at this point :) Timestamp

6. Focaccia Time!

Take your focaccia out of the oven! Don't get greedy, let it cool for a bit and then... Enjoy! (Could be that 20 minutes isn't enough, leave it in a bit longer then.)