You will need a total of 15 hours to make this focaccia with salted honey sauce.
The recipe is from The Sweet Side of Sourdough, where pastry chef Caroline Schiff shows us how to never go back to the boring sandwich bread.
It is the perfect base for cheeses, jams, fruits, butter.
What you will need:
2 cups plus 1 teaspoon (480 ml) water, at room temperature
¾ cup (150 g) active yeast
4 cups (600gr) flour for all uses, sifted
2 tablespoons (14 g) salt
¼ cup (60 ml) extra virgin olive oil
For the sauce
1 tablespoon (15 ml) water
2 tablespoons (30 ml) honey
Sea salt
How to make it:
In a large bowl, mix the water and yeast, mixing well. Add half the flour and mix well. Cover and leave at room temperature for 30 minutes.
After 30 minutes add the remaining flour and salt. Mix until homogeneous. The dough will be quite sticky at this stage. bring it together in the center of the bowl, using a bowl scraper. Cover and let rest for 1 hour at room temperature.
Once an hour has passed, work the dough for 1 minute in the bowl. Cover and leave for 1 hour. Repeat this process three more times.
After the final kneading, cover the dough and leave it in the fridge overnight for at least 10 to 14 hours.
The next morning, grease a square pan with olive oil, spreading it evenly on the bottom and sides. Gently transfer the dough to the baking tray. The oil should pool nicely in the corners and pop just above the dough. Cover and leave in a warm place for 1 hour.
After 1 hour, you should see some bubbles on the dough and it has increased in volume by about half.
With a grill in the center, preheat the oven to 200 ° C. When warm, put the focaccia in the oven. Bake until golden brown, 30 to 40 minutes.
To make the syrup, put the water with the honey in a small saucepan and let it simmer over medium to high heat. Turn off the heat and leave it in the pot.
When the focaccia is ready, carefully remove it from the pan and let it cool. With a pastry brush, begin to spread generous amounts of honey syrup all over the surface. Sprinkle with salt. Let cool for another 20 minutes before cutting.
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