olive-tangerine-and-chili-focaccia
This is a beautiful focaccia I created with renowned baker Beesham Soogrim. Our focaccia was made with two leavening agents- sourdough & poolish, and baked the same day. We pushed the hydration to 80% which is the absolute limit for the flour. Topped with olives, tangerine and chilis. The mix for the toppings can be found in any Whole Foods store or simply add dehydrated tangerines and dried chilis to your olives jar. Let it sit overnight and all the flavors will come together!
Ingredients
For the sourdough starter:
500 gr pizza flour
100 gr sourdough starter
🔒 The full recipe is members-only
35 more ingredients · 16 steps locked.
Unlock the full recipe — $5.99/mo