A unique sourdough focaccia topped with oranges, black olives, and onions. The dough undergoes a 10-hour cold fermentation and a 4-hour proof for optimal flavor and texture.
1: Prepare sourdough focaccia dough and allow it to undergo a 10-hour cold fermentation.
2: After fermentation, shape the dough and let it proof for 4 hours.
3: Top the proofed dough with oranges, black olives, and onion slices.
4: Bake the focaccia until golden brown and cooked through.
5: Allow to cool slightly before serving.
