Focaccia Sandwich Loaf
Serves 5
180 mins prep
30 mins cook
720 mins Fermenting time
930 mins total
This focaccia sandwich loaf features a golden-brown crust, lightly crisp on the outside while revealing a soft, airy interior that's perfect for holding fillings without falling apart. It's all the flavor and fun of focaccia, with the convenience of being in a sandwich loaf.
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In a large mixing bowl, whisk together your bubbly starter, water, and olive oil until the starter has dissolved. Add the flour and salt and mix together until a shaggy dough forms.
Cover with a damp tea towel and let rest for 1 hour.
After resting, perform your first set of stretch and folds by lifting one side of the dough up and towards the middle, rotating the bowl each time until a semi - smooth dough forms.
do 2 - 3 more stretch and folds 30 minutes to 1 hour apart.
Cover with a damp tea towel or bowl cover and let rest on the counter overnight for 12 - 14 hours.
In the morning, transfer your dough into a well-oiled loaf pan. gently flip the dough for the surface is covered in oil. Cover and let rest for 1 -2 hours until it has puffed up.
Season the top of your dough with the dried herbs, lightly oil your fingers and dimple the entire surface of the dough to create little bubbles.
Preheat your oven to 450 degrees and bake for 30 minutes until the top is golden brown and the bread is cooked through.
Let cool completely before slicing and serve as your favorite sandwich bread!
