Breads (Sourdough) - Open Crumb
Sourdough Focaccia
May 30, 2019
| Recipe by Bake with Paws
Updated: June 2023
By Bake with Paws
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I made Sourdough Focaccia a year ago when I started my sourdough baking. It was delicious when we ate it warm and fresh out of the oven but it became dry and chewy once it cooled down. The older recipe was not so good and I have taken it down and replaced it with this new recipe instead.
I made Sourdough Focaccia for our Saturday lunch by using the Simple Sourdough Pizza Crust recipe with slight changes.
It tastes so good and texture is soft, fluffy with a crispy crust. It stays fresh for several days too. On the 3rd day the texture still very soft. We couldn't taste any sourness I think it is because I have been feeding the starter daily.
How to store Sourdough Focaccia
This Sourdough Focaccia bread can be stored in plastic wrap or container with cover for a day at room temperature (28C - 30C) or up to three days at room temperature (22C - 25C) After these period you need to keep in fridge for few days. Reheat in a 200C oven for 5 minutes before eating. It is better not to slice all the whole bread. Slice as you need.
To freeze Sourdough Focaccia, wrap with plastic properly and freeze for up to 1 month. Thaw for 30 minutes and reheat before eating.
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. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
Recipe - Sourdough Focaccia
Yield: 1 Focaccia
INGREDIENTS:
100g active sourdough starter/levain (100% hydration) - 20%
500g bread flour (I used Japanese high gluten flour) - 100%
375g water - 77% (please hold back 30 - 40g and add in later as each flour absorbs water and hydrates differently)
10g sea salt
16g olive oil
Toppings:
Kosher salt for sprinkling
Some olive oil to drizzle on top of the bread
Fresh rosemary leaves
Handful of cherry tomatoes, cut into half
Handful of olive, sliced into 3
Utensils:
Chefmade 11" Square Pan (the above focaccia baked in 11" pan) OR
Chefmade 13" Oblong Bake Pan (13.6" X 9.7" X 2.4")
Total bulk fermenation: 4.5 hours
Room temperature: 27C - 28C
Please choose machine mix or hand mix on the below method. I usually use machine mix.
METHOD:
- Levain :-
- Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 3 – 4 hours. Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.
- MACHINE MIX:
- Mix the dough :-
- Dissolve levain and water in a bowl of stand mixer. Add in olive oil, salt and flour. Mix with paddle attachment for about 3 - 4 minutes at speed 2 (KA mixer) and slowly turn to speed 4 or until the dough turns smooth, comes together and away from the sides of the bowl. Transfer the dough into a greased bulking dish. Cover and rest for 60 minutes (25C to 26C room temperature)
- Coild Fold :-
- Coild Fold 1 – Fold in the dish. Cover and rest for 90 minutes or 1 1/2 hours.
- Coild Fold 2 – Repeat the same. Cover and rest for 2 hours
- Coil Fold 3– Repeat the same. Immediately transfer to the fridge to retard overnight for 12 - 16 hours. . By this time the dough should have rise almost double the size.
- HAND MIX:
- Mix the dough :-
- Dissolve levain and water in a mixing bowl. Add in olive oil, salt and flour. Stir with dough scrapper then mix until there is no more dry flour with hand. Transfer the dough into a greased bowl. Cover and rest for 30 minutes (ambient temperature @ 26C - 27C)
- Stretch and Fold (S&F):-
- S&F 1 – Fold about 6 - 8 times. Your dough will be quite weak at this time. Cover and rest for 30 minutes.
- S&F 2 – Fold about 6 - 8 times. Cover and rest for 30 minutes.
- S&F 3– Fold about 6 - 8 times. Cover and rest for 30 minutes.
- Coil Fold – Fold in the dish. By this time, your dough should be smooth and strong. However, if the dough is still quite extensible and spread a lot, then you will need one or two more S&F or coil folds. Cover and rest for 2 hours or until dough rise 50% - 60% in size.
- Next Morning:-
- Grease the baking pan with olive oil. I usually like to line the base with parchment paper when I used a pan that stick.
- Remove the Focaccia dough from the fridge. Lift up the dough with 2 hands and transfer to the baking pan. Rest for 30 minutes on the counter (27C - 28C room temperature)
- After 30 minutes, gently stretch the dough to fill up the pan. Let it proof for about 1.5 to 2 hours (27C - 28C room temperature)
- Baking:-
- Preheat the oven at 210C (fan-forced) for at least 20 minutes. I preheated my oven for 30 minutes.
- After 2 hours of proofing, the dough would have risen and puffed up. Drizzle olive oil, dimple the dough with your two hands and add toppings.
- Bake in a preheated oven on 2nd lower rack for about 30 minutes or until golden brown.
- 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.
GENERAL NOTES
SOURDOUGH STARTER
Please click this link for "How To Make Sourdough Starter" and "Sourdough Maintenance"
A healthy starter is very crucial as advised by Baking with Gina. It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak. A starter that is fed regularly will be more active in general. If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
Labels:
Breads (Sourdough) - Open Crumb,
Hello... Would like to know I can leave the levain once it is triple the amount
ReplyDeleteHello, 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.
DeleteCheers :)
Hi...if i dont hv a kitchenaid to help knead the dough, would stretch and fold over 2 hours help
ReplyDeleteThnk u
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.
DeleteCheers :)
Hi, your feeding for this recipe is 100g active starter : 100g flour : 100g water
DeleteHi, thank you for your interest in this recipe. You can feed any ratio that you like according to your schedule. If you feed 100g starter + 100g flour + 100g water will end up with 300g of active starter. We need only 100g active starter. I usually feed 35g starter + 35g flour + 35g water
DeleteCheers :)
Hi! Do you steam bake the foccacia and other soft sourdough breads?
ReplyDeleteHi, thanks for asking. No, I don't use steam bake for this foccacia and my other soft sourdough bread. Please refer to the baking step on the above post.
DeleteCheers :)
Hi, Id add addition before final proof. Will it be ok? Thank u for your advice.
ReplyDeleteHi, thanks for trying? May I know what addition? Addition S&F? If your dough still weak and extensible then it is ok.
DeleteCheers :)
Read all the queries in the comments and you make every effort to reply with detailed informations. You are not only a good Baker but also a nice person. ππππππππΉπΉ
ReplyDeleteHi, thanks for taking time to comment on this post. Thank you so much for your compliment. It is my patience to help if I can.
DeleteCheers :)
I always follow this recipe for SD Focaccia and every time I have got great results. Thank you.
ReplyDeleteHi, Thank you for trying this recipe and your kind feedback. I am glad to hear that it works well for you.
DeleteCheer and Happy Baking :)
Is cold retard necessary ? Can I bake on same day - after bulk fermentation. Shape and proof 2 hours then bake
ReplyDeleteCan I skip cold retard and do a same day bake ? Bulk fermentation - shape - proof 2 hours - bake ?thank you
ReplyDeleteHi, Thanks for visiting Bake with Paws. Yes, you can bake on the same day.
DeleteCheers :)
Read all the queries in the comments and you will make every effort to reply with details. You're not only a good baker, you're a good person.
ReplyDeleteRead all the queries in the comments and you will make every effort to reply with details. You're not only a good baker, you're a good person.
ReplyDeleteHi, thank you for your compliment :) Cheers and Happy New Year!
DeleteThank you for sharing your recipe. Love to try it out. May I know the difference btw cold retard & bake your focaccia on the same day?
ReplyDeleteHi, you are most welcome! Thank you for your interest in this recipe.
DeleteCold retarded will develop more complex flavors and tend to easy of handling the dough during spreading in the tray. It is mainly for the flavor. You do not need to cold retard. Please adjust to your schedule.
I prefer cold retard because I like to eat fresh bread from the oven for my brunch or lunch.
Cheers :)
Hello! Thank you for your effort in publishing the recipe. I’ve follow your recipe for a few bakes and the result turn out awesome for a newbie like me.
ReplyDeleteI would like to know if I may use discard for this recipe? How much yeast should I use?
Hi, thank you for following my posts and trying the recipes. Happy to hear that the recipes work for you.
DeleteIt is very much depend on your discard. If your discard still very strong and healthy then just a pinch of instant yeast will do. Otherwise, please around 1g of instant yeast.
Cheers and happy baking :)
Hi, thank you for your recipe! Have tried a few of your recipes and gotten really good result for a newbie! ❤️
ReplyDeleteI’m wondering if you have a hybrid version of focaccia recipe? Can this recipe work with discard? Love to hear from you! Cheers!
Hi, thank you for trying some of my recipes and your kind feedback. I have not tried hybrid version for Focaccia Bread yet. I will try next time and post when I have a chance.
DeleteCheers :)