dailydelicious: Sourdough Focaccia

Finally, I can post a Sourdough Focaccia recipe.

This Sourdough Focaccia uses only a sourdough starter (without adding instant yeast).

First, I have to say that I’m not a professional baker ^^ (I think most of you know this fact, haha), and I didn’t say that baking with the sourdough starter is better than using instant yeast or will make your bread higher in quality. Anyway, the bread that’s made with the sourdough starter will be different in taste as you will get a sour taste and lovely fragrance from the starter. So, if you love this taste and fragrance you will love to use the sourdough starter.

The bread that uses only sourdough starter will need more time for rising, but you can adjust it to fit your lifestyle.

For example:

You can feed the starter before going to work.

Then mix, knead, and rest the dough in the evening.

Before going to bed, refrigerate the dough and let it rises in a refrigerator.

Then bake it when you’re ready.

With this timeline, you can make this Sourdough Focaccia on the weekday ^^.

The topping that I use is only a suggestion, you can change it into anything that you want too.

Well, next time I will share a sourdough recipe that’s not only using the starter but comes with instant yeast. As it will make your dough easier to control but you still got a delicious taste and lovely fragrance from the starter too.

Sourdough Focaccia

Makes 27×27 cm Focaccia

Sourdough starter

40 g …………………… Whole-wheat flour

40 g …………………… Water

Sourdough Focaccia

320 g …………………. Bread Flour

3 g …………………….. Salt (2/3 tsp)

5 g …………………….. Granulated sugar

265 g …………………. Water

120 g …………………. Sourdough starter

75 g …………………… Olive oil

Topping

…………………………. Olive oil

…………………………. Salt and thyme

Mix the water and whole-wheat flour into the sourdough starter.

Cover and let it rises in room temperature (22-30℃)overnight (or at least 12 hours ).

Put the bread flour, salt, and sugar into a bowl, whisk to combine.

Pour the water and sourdough starter into the bowl, mix to combine.

Rest for 30 minutes.

Remove from the bowl, and knead for 7-10 minutes.

Gradually knead in the olive oil.

And knead for 5 minutes more.

Brush a bowl with Olive oil, and put the dough into the bowl.

Do the first Stretch And Fold:

Use two wet hands.

Grab the side of the dough, then lift it up and over to the opposite side.

Rotate the bowl 90° 

Grab the side of the dough, then lift it up and over to the opposite side.

Rotate the bowl 90° 

Grab the side of the dough, then lift it up and over to the opposite side.

Rotate the bowl 90° 

Grab the side of the dough, then lift it up and over to the opposite side.

The first Stretch And Fold is completed.

Cover and after 1 hour, do the second Stretch And Fold. 

After another 1 hour, do the third Stretch And Fold.

 

After the third Stretch And Fold. Let it rise for another 1 hour.

Line 27 x 27 cm. Pan with baking paper.

Drizzle with olive oil.

Put the dough into the prepared pan.

Stretch the dough (do it gently) until it reaches the side of the pan.

Cover and let it rises for 3-4 hours.

Or let it rises in a refrigerator overnight (At least 8 hours but not longer than 24 hours).

Before baking, preheat an oven to 200℃

When the dough is ready, use your fingers to gently press indents all over the dough.

Sprinkle with salt and thyme, then drizzle olive oil over the dough.

Bake in 200℃  Preheated oven for 20 minutes.

Sourdough Focaccia

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