Ingredients
330g bread flour
100g spelt flour
100g whole wheat flour
60g rice flour
30g semolina flour
30g rye flour
15g salt (more for topping)
90g active starter
520g/ml water
Oil for the bowl
Rice flour for hands at shaping
Timing: This dough has a very long fridge proof for 48-72 hours. Please start your dough a few days before you want to bake.
Method
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The day before, make sure your starter is fed: Take your starter out of the fridge and feed it the night before you are making your dough.
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In a large bowl or lidded container, combine the flours, salt, starter, and water. Mix with your hands until it’s all combined. It will be a shaggy mess.
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Cover and let it rest for 15 minutes.
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After 15 minutes, give it a round of stretch and folds: Wet your hands and fold the dough by picking up one side of the dough from underneath with your two hands, stretching it up and folding it over on the rest of the dough. Do this on all four sides. I turn the container each time. When you have completed your folds, flip the dough over, cover and rest for another 15 minutes.
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After the next 15 minutes is up, repeat the stretch and fold process, cover and rest for another 30 minutes.
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After that 30 minutes is up, repeat the stretch and fold process, cover and rest for another 30 minutes.
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After that 30 minutes is up, repeat the stretch and fold process, cover and rest for another 60 minutes (1 hour).
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After that hour is up, repeat the stretch and fold process, cover and rest for another 60 minutes (1 hour). Cover and let you dough proof for 1-3 hours until light, fluffy and, doubled in size.
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Cover and refrigerate the dough for 48-72 hours.
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About 6 hours before you want to cook your pizza or focaccia take your dough out of the fridge and let it come to room temperature and rise a bit. FOR FOCACCIA
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After 4 hours at room temperature, oil very well the bottom and sides of a large rectanglular pan or two (2) 12“ cast iron or round pans (recommend using cast iron). Either place all the dough in the one rectangular pan, OR divide the dough among the 2 cast iron skillets. Be careful not to deflate your dough. Gently, place your fingers underneath the dough to gently stretch it to the edges of the pans. It may not stretch all the way yet. That’s ok.
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Oil the top of the dough, dimple with fingers, add any toppings (except for salt, which should be added at the last minute before baking), cover in plastic and let it rise.
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When your focaccia has risen to just about the top of your pan, they are ready to bake. Preheat your oven to 500F.
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Remove plastic wrap, sprinkle with corse salt or flaked salt, and place in preheated oven.
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Lower oven temperature to 425F and bake for about 30 minutes, or until top is golden brown, and an instant read thermometer registers 200F when inserted into the center of the bread. Everyone’s oven is different so you may need more or less time depending. Let internal temperature and brown exterior be your guides.
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Cool completely before cutting.
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Enjoy!