Mango cilantro focaccia
















Time: 1.5 days

Yield: 1 9x13-in focaccia


 

Baker’s percentage:


Bread flour: 100%

Starter: 20%

Olive oil: 2%

Salt: 2%

Hydration: 76%

Ingredients, Measurement:

Bread flour: 240g

Spelt flour: 60g

Water: 221g

Levain: 60g

Salt: 6g

Olive oil: 6g

Mango: 1 mango, sliced

Seasonings: Smoked paprika, salt, pepper, cinnamon


Levain:

1. Mix together 20g ripe sourdough starter, 40g room temp water, 40g bread flour. Cover and let levain peak, roughly 4-8 hours.

Dough:

2. Mix together flours, levain, salt. Knead until smooth. Rest for 15 min.

3. Add olive oil, knead in.

4. Cover, bulk ferment at room temp for 2 hours, folding every 45 min (2-3 folds).

5. Cover, retard in refrigerator overnight.

6. In the morning, cut up a mango into slivers. Wrap in napkin to absorb some of the liquid. Cover and seat aside until ready to assemble.

7. Remove dough from fridge and transfer to a well-oiled 9x13 pan. Gently stretch dough towards edges of pan, but don’t let the dough rip. Don’t worry if your dough doesn’t reach the edges here – you will stretch the dough again. Cover, proof at room temperature for 2 hours.

8. After 1 hr of proofing, preheat the oven to 450F. Check on dough and stretch towards edges of pan. Repeat until dough reaches edges.

9. After 2 hrs has passed, dimple focaccia (like you’re playing piano on the dough). Drizzle with olive oil, season with smoked paprika, salt, pepper, cinnamon. Add mango.

10. Bake for 10 min at 450F, then 5-8 min at 425F. The internal temperature should be 190F when it’s done. NOTE: If you are baking in a smaller pan, or if you increased this recipe and your dough is thicker, bake for longer – go off of the internal temperature to be safe.

11. Cool the bread in pan. Garnish with cilantro once cool. Enjoy!

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