Chestnut Sourdough Focaccia

Ingredients

• 15 grams active 100% hydration sourdough starter
• 30 mL water
• 30 grams spelt flour
• 360 mL water
• ¼ teaspoon instant yeast
• 2 tablespoons maple syrup
• 160 grams spelt flour
• 200 grams bread flour
• 100 grams coarse chestnut flour
• 10 grams sea salt
• 15 grams extra virgin olive oil, plus additional for topping
• Crunchy salt for sprinkling

Instructions

1. 8-12 hours before mixing your dough (either the night or morning ahead), prepare your leaven: Mix together the starter, water, and spelt flour, cover and leave at warm room temperature.
2. In a large bowl, mix together all of your leaven, the additional 360 mL water, yeast, maple syrup, and the three kinds of flour. Leave to rest for 30 minutes.
3. Sprinkle the salt and 15 grams olive oil on top of the dough and mix in.
4. Perform three more stretch and folds at 30-minute intervals (so about 2 hours total). Put the dough into a large container with a lid and leave in the fridge for 8 hours up to 3 days.
5. When ready to bake, preheat the oven to 450°F.
6. Pour the dough onto a parchment-lined quarter sheet tray. If it’s still cold and snaps back, let it rest until you can press it out to the edges.
7. Let rise in a warm place (I usually put it on top of the stove, which is emitting heat from the oven) for about 90 minutes, covered by a dishcloth.
8. Drizzle olive oil all over the dough and press the balls of your fingers into it to dimple it.
9. Bake for 20 minutes.
10. Remove from oven and sprinkle crunchy salt evenly over the top. Lightly spray the focaccia with a water sprayer (to form a crust and anchor the salt crystals in place).
11. Let cool before slicing and serving.