That is the primary of 5 focaccia I am making that might be similar aside from the olive oil used.

Dough:
350g complete wheat flour
200g of 100% hydration sourdough starter
250g water 
1 tsp effective sea salt
2 tablespoons olive oil

Toppings
Massive handful of pistachios chopped up in a meals processor
Dried dates minimize into smaller chunks

I began with 125g of spelt and 225g of wheat, milled twice, as soon as coarse, then as effective as my Mockmill will get it.

Combine the starter with the opposite dry components, then slowly add the water. It is a actually moist dough, do not count on it to ball up an excessive amount of. Combine for five minutes, then add the olive oil and blend for one more 3-4 minutes.

Cowl the bowl with cling wrap, and depart at room temperature. Do 4 stretch and folds within the bowl with actually moist fingers each quarter-hour till you’re feeling a severe construction has developed and it passes a windowpane take a look at. For me, that was 2.5 hours of folds. When it is accomplished, cowl it with movie and put within the fridge in a single day.

The subsequent day, oil a pan with a beneficiant quantity of olive oil. Put the dough within the pan, deflating it as little as potential, then gently unfold it to the corners of the pan. Cowl with cling movie and let it rise for two hours or so at room temp till doubled.

Preheat the oven to 425 levels F.

Chop the pistachios (I used a small meals processor), minimize the pitted dates into chunks. When proofed (I went for almost doubled), add a beneficiant drizzle of olive oil and the toppings. Then use your moist fingers (or moist gloves should you choose) to poke the dates all the way in which right down to the underside.

Into the oven till an inner temp of 195-200 levels F. It took mine 30 minutes, with a pan rotation at quarter-hour. I did NOT use convection, I used to be afraid it might burn the pistachios.

De-pan, placed on a rack to chill for an hour.