خبز الفوكاتشا بالخميرة الطبيعية

Preheat the oven to 200°C.

To use it, test by placing a portion in water; if it floats, it is ready for kneading.

Storage Instructions: Store in a sealed jar in the refrigerator and feed it every two weeks with equal parts flour and water.

Day 7: The yeast is ready for use when it doubles in size within 4-6 hours after feeding.

Days four to six: Repeat feeding the same way as on day three.

Day3: Discard half of the yeast mixture, then feed it with 70g flour and 70ml water.

Day2: No feeding

Natural Yeast Starter Method: Day 1: Mix 70g flour with 70ml warm water.

Let the focaccia cool slightly before serving, then serve it warm.

Place the tray in the oven and bake for 20-25 minutes until the surface turns golden.

In a large bowl, mix warm water, natural yeast, and honey.

Let the dough rest until it doubles in size.

spread it, and top it with cherry tomatoes, rosemary, coarse salt, and a drizzle of olive oil.

Transfer it to a baking tray, gently spread it

The next day, remove the dough from the fridge and let it sit for two hours.

After the final fold, refrigerate the dough overnight.

Start the stretch and fold method. Repeat this process three times, allowing the dough to rest for one hour between each fold (or 20 minutes if using instant yeast).

Cover and let it rest for one hour (or 30 minutes in summer).

Add the flour and salt, then mix well until a sticky dough forms.