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California Raisin Focaccia

Yields1 Serving

Baking with Grand Chef Yukichi Matsubara

Levain Starter*
 500 g California Raisin Liquid
 500 g California Raisins
 1000 g Filtered Water
 30 g Malt
1st Starter
 100 g Medium Flour
 60 g California Raisin Starter
2nd Starter
 100 g Medium Flour
 1 g Salt
 55 g Filtered Water
 160 g 1st Starter
3rd Starter
 200 g Bread Flour
 2 g Salt
 110 g Filtered Water
 316 g 2nd Starter
Main Dough
 400 g California Raisins
 700 g Medium Flour
 300 g Semolina Flour
 30 g Fine Sugar
 21 g Salt
 100 g Olive Oil
 2 g Instant Yeast
 850 g Water
 300 g Levain Starter*
 200 g Gorgonzola Cheese
 200 g Frozen Spinach
 0.50 g Rosemary
Levain Starter
1

Mix everything and store in an air tight sterilized jar.

2

Set aside for 7 days at room temperature.

3

Once it starts bubbling, open the lid to air it.

Method for 1st to 3rd Starter
4

Mixing - L5"

5

Temperature - 24°C

6

Floor Time - 12 hours

Main Dough
7

Mixing - L6"

8

Temperature - 24°C

9

Floor Time - 10" Punch 40" Punch —> 10°C 12 hours

10

Defrost - 24°C

11

Shaping- Shape into a long square and spread with olive oil
Fold in half
Cut into 150 g and twist them

12

Proofing Time - 45" (30°C 70%)

13

Baking - Top 220°C Bottom 200°C with steam

14

Baking Time - 15"

Nutrition Facts

0 servings

Serving size