White Chocolate Focaccia

Browned Butter, Olive Oil, and Salt

Baker Zachary Golper of Bien Cuit | Brooklyn

Yield: 1 loaf

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Adapted by StarChefs | october 2019

INGREDIENTS:

Biga:
130 grams durum flour
120 grams 65°F-water
0.3 gram yeast

Levain:
80 grams 65°F-water
40 grams stiff levain
80 grams whole wheat flour

Dough:
438 grams 85°F-water
250 grams white bread flour
250 grams durum flour
13 grams salt
40 grams European butter
50 grams Valrhona white chocolate, coarsely chopped
Extra virgin olive oil

For the Bake:
Salt

METHOD:

For the Biga:
In a bowl, combine all ingredients. Loosely cover and ferment 12 to 16 hours at room temperature.

For the Levain:
In a bowl with the water and stiff levain, use your fingertips to break levain into smaller pieces. Mix in flour until fully hydrated. Loosely cover and ferment 12 to 16 hours at room temperature.

For the Dough:
To the bowl of a KitchenAid Commercial stand mixer fitted with a hook, mix to combine Biga, Levain, and the water. Mix in flours and salt until just combined. Continue to mix on medium speed until dough begins to pull away from the sides of bowl. In a saucepan over low heat, cook butter to noisette, and pour into bowl with chocolate; stir to combine. Add chocolate mixture to dough and mix to combine. Transfer dough to a lightly oiled half-sheet tray. Lightly brush top of dough with oil. Rest dough until doubled in volume. Using your hands, knead dough until flat. Rest another 1 hour at room temperature. Cover and refrigerate 6 to 12 hours. 

For the Bake:
Heat combination oven to 420°F. Season top of dough with salt and place on a wooden peel. Transfer to oven and bake 16 to 22 minutes, until dough is golden brown.

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