Spicy honey, mint, and peach heritage grain sourdough focaccia. YES PLEASE.

Using 100% heritage grains yields an extremely flavorful dough, which is complimented perfectly by the freshness of the peaches and the slight kick from the hot peppers.

Note: I recommend Sunrise Flour Mill Heritage Grain Flour for this mix. Otherwise, make sure you are using the best quality grains you can to really derive a deep flavor.

INGREDIENTS

For the Sourdough Preferment

       50 grams mature sourdough starter

       100 grams Heritage Bread Flour

      100 grams warm water

For the Final Mix

       750 grams Heritage Bread Blend (Bread Flour)

       250 grams Heritage Whole Wheat Flour (Whole Grain Flour)

       800 grams water, divided

       250 grams sourdough preferment

       85 grams light brown sugar

       85 grams olive oil, for the dough

       25 grams salt

       Honey (for topping)

       Flaky Sea Salt (for topping)

       Olive Oil (for topping)

  Sliced Peaches (for topping)

Diced Hot Peppers (for topping)

Fresh Mint (For topping before and after the bake)

Whipped Ricotta Cheese (for topping after the bake)

INSTRUCTIONS

Make the Sourdough Preferment

1. Mix together your mature sourdough starter, flour, and water until there is no dry flour left and you have a smooth, creamy mixture. Cover and let rest at room temperature (ideally somewhere around 75f) for 4 hours. Use immediately or place into the fridge for use the next day.

Make the Final Dough

2. Combine 700 grams of the water with the three flours and mix until there is no dry flour left.

3. Cover with a kitchen cloth and let rest on your kitchen counter for 45 minutes at room temperature. 

4. After the dough has rested, add the sourdough pre-ferment and 100 grams of the water, and mix into the dough. Cover and let rest for 30 minutes. 

5. Add sugar and olive oil to the dough and squeeze in to incorporate. Cover and let rest another 30 minutes.

6. Add remaining water with salt and squeeze into the dough until fully incorporated. Transfer to a new container and cover. Let rest 45 minutes. 

7. Stretch the dough and fold into itself a few times until the surface is smooth. Let rest 30 minutes and repeat 1-2 more times.

8. Let the dough rest for an additional 3 hours at room temperature.

9. After the initial fermentation, shape into a loose cylinder. Place onto an oiled sheet tray, rub with more oil, cover with plastic wrap and place into the fridge for 24 hours.

10. The next day, let the dough come up to temperature for 2 hours. Preheat your oven to 500f.

11. Dimple the dough and spread to the edges of the pan.

12. In a small bowl, add the peaches, a generous amount of honey, a handful of mint, and diced hot peppers. Mix together until the peaches are evenly coated.

13. Load into oven and bake for 35 minutes or until you have a deep, golden brown color. Remove and let cool before slicing. (If your oven runs really hot, try lowering it to 475f after loading).