Tomato Basil Mozzarella Sourdough Focaccia
Levain:
35 grams of ripe sourdough starter
35 grams of all-purpose flour
35 grams of water
Dough:
100 grams of ripe bubbly levain
425 grams of water
500 grams of bread flour
10 grams of salt
Mix-In During Stretch and Folds:
16 oz. of mozzarella, fresh and whole-milk
Topping Before Baking:
50 grams of olive oil/butter (25 grams of olive oil, 25 grams of butter)
2 fresh tomatoes, sliced thinly
5-7 slices of mozzarella
Finial Topping:
Light butter drizzle
Fresh basil
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Start by making the Levain. Mix the Levain ingredients together and let sit in a warm area for 3-4 hours. The Levain should double in size and be bubbly. Make sure it is in a area that is at least 78 degrees F.
Mix the dough: In a large bowl add 100 grams levain, 425 grams water, 10 grams of salt and 500 grams bread flour. Mix together with a dough whisk or spoon until a sticky dough forms. Cover and let rest for 30 minutes.
Stretch and Fold #1: Uncover the dough and perform a set of stretch and folds. To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach down to the bottom of the bowl of dough and pull the dough up and over the top of the dough. Turn the bowl a quarter turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more quarter turn with stretching and folding the dough. Cover and set aside for 30 minutes.
Stretch and Fold #2: Wet your hands. Notice the dough is stronger and a bit more elastic-like. Add the mix-ins at this time (mozzarella). Stretch and fold. Cover and let rest 30 minutes.
Stretch and Fold #3: Wet your hands. Preform another stretch and fold. Cover and let it rest for 30 minutes. Your dough should look more airy and bubbly at this time.
Final stretch and Fold #4: Wet your hands and perform the final stretch and fold. This time let it sit in a warm area (78 degrees Fahrenheit) and let it rise for 1-2 hours. Look for a dome to form and notice it has a few scattered bubbles around the edges.
Prepare a 9-12 baking pan with olive oil. Put the dough inside the pan and gently stretch into place. Put your pan on the counter and let it rise 3-5 more hours or put in the fridge overnight.
Preheat the oven to 425 degrees Fahrenheit.
Take your puffed up dough in your pan and gently “dimple” the bread with olive oil and butter (50 grams total). Next add the mozzarella and sliced tomatoes.
Bake for 25-30 minutes. Cool 5-10 minuets before adding the final toppings (butter and basil).
Slice and enjoy!
