Why we love it…
This is a quick, easy and fun recipe to make from scratch this spring! It is bright, healthy and hearty. The lower phytate levels make sourdough bread more digestible and nutritious compared to regular bread, and it provides a greater amount of vitamins, minerals and fibre. The more veggies added, the better! Perfect to enjoy at this time of year paired with soup or salad, or just enjoy its goodness all on its own!
Source: Sourdough Focaccia
Sounds fancy, looks fancy, tastes even fancier! You can prepare this recipe in the morning and bake it in the evening. With the forgiveness of the slow rising in the fridge, you can even delay the baking time over to the next day.
Ingredients
130g active sourdough starter (fed with white wheat flour for the biggest bubbles - 100% hydration - i.e. 1:1 flour:water)
450g water
11g salt
600 g white wheat flour (Type 550 or 405)
20g extra virgin olive oil
Instructions
Click here to watch the video!
Mix
You can use a dough mixer for this part of the process, or just use your hands. The dough is very wet (high hydration) and will be very sticky, but very fun to play with and learn how to deal with higher hydration loaves.
In a bowl, mix the sourdough starter and water (lukewarm) together into one consistency. Add flour, water and salt (hold back the olive oil until later in mixing) and mix for 2-3 mins.
Let the dough rest and do a mini autolyse for 10 minutes.
Then, as well as you can one handed, slowly drizzle the olive oil into the bowl while mixing - or add in small installments. Mix for a few minutes. This helps the gluten (stretchy protein) build up in the dough.
Bulk fermentation
For two hours let the dough sit in its bowl. Over the two hours give the dough some stretching and folding, approx. every 30 minutes.
Pan & Proof
Here the shaping happens loosely and organically in the wide pan. Liberally oil a baking pan. You can use a rectangle pan for a higher fluffier focaccia. Gently scrape out the dough into the pan and feel free to guide the dough towards the corners and edges. This will happen naturally over the next 4 hour proofing period, so don't stretch too hard that the dough breaks.
About 30 minutes before the end of the 4-hour proof period, preheat your oven to 225°C (440°F ).
Top & Bake
When your oven is preheated, dimple the top of the dough all over with wet or oily fingers. Drizzle on olive oil to cover the surface of the dough and go wild with the toppings. Place the baking tray on the lower third of the oven. Bake until golden on the top and bottom, for about 30 minutes.
Focaccia Topping Ideas: The sky is the limit!
Herbs: rosemary, basil, sage, thyme, oregano, fennel, greek, oregano, marjoram, dill..
Veggies: tomatoes, peppers (sliced), carrots, onions, garlic, thinly sliced potatoes,mushrooms..
Extras: feta cheese, olives, pickled veggies, nettle seeds, plantain seeds... whatever your heart desires!
Overnight fridge proofing option
If you feel you won't have time for that long 4-hour proof or want to wait until the next day, place a bag or wet cloth over the focaccia and put in the fridge after 2 hours of room temperature rising and the rest will happen in cooler temperatures. The next day, check on the rising and either bake right away or allow the dough to rise some more at room temperature.