HOME COOKING COMMUNITY AND MORE

Sourdough Focaccia

This loaded sourdough focaccia has become my staple bake, because itโ€™s more forgiving & somewhat easier than sourdough boule/batard. My favourite part is dimpling the dough & loading it with lots of ingredients ๐Ÿ˜† The bread smells amazing & tastes so flavourful. Due to our humid weather, the crust loses the crispness after cool down so Iโ€™ll cut them into small pieces, pop them into air-fryer or toaster for few mins to get the crisp back before eating ๐Ÿ˜‹

Ingredients

(Baking tray 27cmx22cm)
280g bread flour
70g plain flour
70g sourdough starter
250g water
10g olive oil
7g salt

Toppings: olive oil, sea salt, black pepper, cherry tomato, mushroom, cheddar, rosemary

Method

  1. Prepare levain – 30g sourdough starter: 30g bread flour: 30g water
  2. 4hrs later, mix levain (measure 70g) with all other ingredients into rough dough. Rest 30 mins.
  3. Stretch & fold. Rest 30 mins.
  4. Transfer to glass dish, coil foil. Rest 45 mins.
  5. Coil fold. Rest 45 mins.
  6. Coil fold. Rest 1.5hrs.
  7. Transfer to baking tray, shape. Proof 1hr – 1hr30 mins.
  8. Add toppings.
  9. 30 mins before baking, preheat oven 220 degrees.
  10. Bake at 220C for 25 mins.
  11. Remove from oven, cool before cutting.

Author

Categories:

0