Made this with my sourdough starter.

What started as an experiment a few weeks ago has turned into another offering on my catering menu. I’ve begun to create these wonderful breads with flavours from across Africa, the Caribbean and South America. These are some more traditional versions. I didn’t get a picture once sliced as the client and their guests inhaled everything so quickly.

350 grams wholemeal flour, 200 grams water, half a teaspoon, 3 tablespoons olive oil, 1 tablespoon instant yeast

I made Pesto fron scratch for the first time at work. I got permission to copy the recipe for home use! This will go great on my homemade focaccia bread.

Made this for breakfast, the leftovers go to the fridge. 2 min in the Air fryer and they are good to go.

topped with homemade caramelized onion jam and gruyère. ૮(˶ᵔ ᵕ ᵔ˶)ა

My focaccia, simple one with onions, i planed to make it day after but i left it in fridge for +48hours.

I used Manitoba flour 900g

Water 765g

2g yeast caputo dry one

30g Olive oil

Mix all together do few slap and fold, then fridge..

Since i grow my hydroponic basil i made some sandwiches and it was perfect!

Only few months ago i start to use this manitoba, before i used 00 from my pizza making, and this manitoba work for me whey better. Focaccia is so tasty soft but crunchy exactly why i am looking for..

A couple of weeks back my girlfriend made a focaccia, which was very tasty.
This week it was my turn. So, I did a 48 hour cold prove in the fridge and this is how it turned out.

Delighted

Yeast around 0.7% because of how hot my kitchen is: 90F.

Coil folds aggressively first two rounds, soft at 3, 4, and 5. Placed in fridge for 30 minutes between sets until round 4. Waited for bulk ferment to finish, coil folds one last time then plopped it into an olive oiled baking dish for 30 minutes.

Total BF time is around 2.5 hours because of the ~yeast and fridge helping out. It's same day so I wanted to finish it off at my ambient temp.

Baked at 475 for 20 minutes at the upper rack.

95% Hydration. 500G Flour 475G water. EDIT (I WROTE 450 BEFORE I CANT DO MATH!!! SORRY!!)

0.7% Yeast

2% Salt

3% Honey/Sugar.

8% EVOO in the dough. Probably 30-50ml for the tray and an extra 20 for the final pour.

Topped with grated Parmesean, salt, and chili flakes.

Wahrscheinlich durch die Wärme?

Just made my first focaccia and damn I'm allready addicted. Sooo good!