My Ideal FOCACCIA

Ingrediente

Serves 6

100 grams (¾ cup plus I tablespoon) stone-ground spelt, whole-wheat, or

rye flour

370 grams (123 cups) plus

1½2 tablespoons water, divided

½ teaspoon instant dry yeast (preferably Saf-Instant-see page 26)

5 grams (I teaspoon) honey or

granulated sugar

355 grams (3½ cups plus 2 tablespoons) all-purpose flour

8 grams (1 tablespoon) plus ½ teaspoon kosher salt

3½ tablespoons olive oil, divided

Butter or nonstick cooking spray, for greasing

Coarse kosher salt or flaky finishing salt, for sprinkling on top

Instrucțiuni

Sir ogether the spelt or whole-wheat flour, 125 grams (½ cup) water, and the yeast in a me- diun miking bowl until smooth. Cover (a sllcone lid works great for this) and let stand at room temperature until the mixture has loosened up and its surface is appled with air bubbles, 3 to

4 hours. Add245 grams (1 cup plus 1 tablespoon) water and the honey to the bowl and stir with a spat- ulato incorporate. Then stir in the all-purpose flour and 8 grams salt until a mass forms. Transfer toa 2-quart container that has an airtight lid, or use the same mixing bow and coat all over with 2 tablespoons of the olive oil. Cover with an airtight lid or seal tightly with plastic wrap and place it in the refrigerator for 24 to 48 hours.