wildfarmed focaccia

the name comes from wild farm supplier, who uses regeneratively farming wheat [no chemicals used and try to repair the soil]. They allow nature to grow within the crop.

wild farm flour + water + yeast = Biga, which get mixed at the end of the night and slowly ferments overnight. For 18 loads of focaccia we add only 27g of yeast.

In the morning, we add more flour, water, olive oil & the biga, then mix it all. Along 3 hours, we stretch the dough every half an hour to strengthen the gluten in the bread. It then gets split into trays, wrapped and left in the fridge over night where it slowly ferments. This slow fermentation helps with flavour and structure.

The next day we create the classic “dimples”, add olive oil, rosemary and salt, then in the oven for 40minutes.

allergens: gluten