# Cold fermented focaccia ## Source - [[chainbaker]] - ![YouTube video](https://www.youtube.com/watch?v=426sTdKmCds) ## Keywords (topics and howto) - [[topic - food]] - [[how to be a better baker]] ## Ingredients **For the dough** - 200g (7oz) white bread flour - 50g (1.75oz) whole wheat flour - 185g (6.5oz) cold water* - 2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast - 4g (0.14oz) salt - 25g (0.9oz) olive oil ## Steps - Make the [dough](https://www.chainbaker.com/cold-fermented-focaccia/#). In a large bowl combine the water  [yeast](https://www.chainbaker.com/cold-fermented-focaccia/#), and salt. Mix well to dissolve the salt and hydrate the yeast. Add the whole wheat flour and the white flour. Mix to a dough. - Tip the dough out on the table and [**knead**](https://www.chainbaker.com/step-number-3-mixing/) using the slap & fold method for around 6 minutes. *Desired dough temperature 24C (75F). If your dough is cooler, then leave it out for 30 minutes before refrigerating. If it is warmer, then shorten the intervals between folds to cool it down sooner. - Pour the olive oil in a bowl and roll the dough around in it to coat the whole surface. You can give it a light [**fold**](https://www.chainbaker.com/step-number-5-folding/) at this point. Place the dough in the fridge. - Give it three folds at 30-minute intervals. - After the final fold, place the dough in the fridge and leave it to [**ferment**](https://www.chainbaker.com/cold-fermentation/) for 24 hours. You can take it out sooner or leave it in longer. - When you are ready take the dough out and [**shape**](https://www.chainbaker.com/step-number-9-final-shaping/) it into a tight ball. If it tears a bit that is ok. Place it in an oiled tray and rub some oil on the dough. - [**Final proof**](https://www.chainbaker.com/step-number-10-final-fermentation/) will take around 3 hours. If your kitchen is warm, it will take less time and if it is cool then it may take longer. *During the final hour of fermentation preheat your oven to 230C (445F) fan off. - Stud the dough with the toppings. Press them in well, so that you feel your fingers touch the tray. Pour on some more olive oil if you like and sprinkle with a bit of sea salt. - [**Bake**](https://www.chainbaker.com/step-number-12-baking/) for 20 minutes or until nicely browned all over.