Focaccia Bread, Garlic Confit, and Salsita

"A same day bread- bake it and eat it. I'll never not have focaccia in the house" - Erin Hallinan, my Mama

FOCACCIA

• 4 c flour (512 grams)
• 2 tsp salt (10 grams)
• 2 tsp active dry yeast (6 grams) or 1 cup sourdough starter (227 grams)
• 2 c tepid water (473 grams)
• Olive oil

FOCACCIA BREAD INSTRUCTIONS

Mix dry ingredients together. Add water (1/2 c boiling, 1 1/2 c room temp) and mix. Make sure the flour is all incorporated. 
If using sourdough starter- use 1/2 c less water. 

  Pour some olive oil over (2-3 tbl) dough and cover to proof in the refrigerator overnight 12-24 hours.

The next day, oil your baking sheet or parchment paper or a silicone mat with 3 plus tablespoons oil. Take dough out of fridge and oil your hands in order to pull out of the bowl.   Place your dough onto the oiled sheet pan and let the dough rest 2-4 hours without touching.

Preheat oven to 425° F

Using fingers create indentations in the proofed dough by sinking them in slowly.

There are many ways to prepare focaccia before baking- you can make a simple focaccia, sweetened, spiced, tomato glazed, etc. We are using Sabor de Salsita for our focaccia.

In a separate bowl, mix a few tablespoons of Salsa Chile Morita or Salsa Macha and olive oil, layer on your focaccia bread before breaking and then sprinkle Maldon salt on top. 

Bake for 25 minutes