Sourdough Focaccia

by - May 30, 2019




I made this Focaccia for our Saturday lunch.  It tastes so good when you eat it warm and fresh out of the oven.  Focaccia made from sourdough is a little different from the one made with instant yeast.  The crumb is slightly bigger, more moister and aromatic.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Sourdough Focaccia Recipe

Yield:  10" X 10" Square Focaccia

INGREDIENTS:

Levain:
60g sourdough starter (100% Hydration)
60g bread flour
60g water

Main Dough:
250g bead flour
100g water or fresh milk
1 tsp sugar
3/4 tsp salt
1 tbsp olive oil

Kosher salt for sprinkling
Some olive oil to drizzle on top of the bread
Dried rosemary
Dried Oregano

Utensil:  10" X 10" square baking pan 

METHOD: 

Levain:

  1. Mix all ingredients in a jar and cover.
  2. Let it ferment at room temperature (approximately 30C) until tripled.  It took about 3-5 hours depend how strong is your starter

Main Dough:
  1. Add all the main dough ingredients and levain (sourdough starter) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and become elastic. It takes around 15 minutes. The dough is a bit soft.  
  2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size. 
  3. Grease the pan with olive or line the pan with parchment paper.
  4. Punch down the dough to release the air.  Transfer the dough to the prepared pan then press it down into the pan. Use your fingers to dimple the dough.  
  5. Let it proof at warm and dark place until double the size. It will take more than 2 hours.  This one took about 3 hours.
  6. Drizzle or spray the top with the olive oil, lightly spread the olive oil evenly with your hand and lightly dimple the dough with your fingers again.
  7. Sprinkle with dried herbs and kosher salt.  
  8. 15 minutes before baking, turn on the oven to 210 C. Bake in a preheated oven for about 20 to 25 minutes or until golden brown.
  9. Remove from the oven and drizzle with more olive oil if you like.  You can serve immediately or cool baked focaccia bread on a wire rack.
Notes:
  1. You may retard the dough overnight in the fridge after final proofing and bake the next morning.  
  2. It is advisable to eat the bread immediately as the bread tend to become dry the next day.




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4 comments

  1. Hello... Would like to know I can leave the levain once it is triple the amount

    ReplyDelete
    Replies
    1. Hello, thank you for asking. You need to use it for baking once is triple because the starter will drop as the yeast finish eating the flour. One of the disadvantage is sourdough baking is you need to plan properly.
      Cheers :)

      Delete
  2. Hi...if i dont hv a kitchenaid to help knead the dough, would stretch and fold over 2 hours help
    Thnk u

    ReplyDelete
    Replies
    1. Hi, Thank you for asking. Yes, you can use hand knead. To be honest, I never hand knead my bread dough. I am not sure how long it will take. But, usually should be until achieve window pane stage.
      Cheers :)

      Delete