Focaccia
A traditional Italian bread renowned for its soft, airy texture, and flavorful crust. The hallmark of focaccia is its dimpled surface, which creates small pockets that soak up olive oil, imparting a rich flavor and tender crumb. The recipe incorporates the tangy flavor and unique texture of sourdough starter.
Ingredients
100 g active starter
390 g water
15 g honey
15 g olive oil
500 g bread flour
10 g salt
olive oil, to dimple
salt, to sprinkle
toppings, optional
roasted garlic
rosemary
thyme
Method
Whisk the starter, water, honey, and olive oil.
Add the flour and salt. Mix until combined.
Cover and rest for 1 hour.
Wet your hands with water, to help with the dough’s stickiness. Perform two sets of stretch and fold, spaced by 30 minutes.
Cover and allow to double in size, around 4-5 hours.
Line a 9*13 pan with baking paper, add a generous amount of oil, and place the dough on the pan.
Cover and allow to proof for around 4-5 hours.
Coat with olive oil, sprinkle some salt, add any toppings, and dimple the dough.
Bake in a preheated at 450°F/230°C for 25-35 minutes.
Sample Schedule
10 pm: Feed starter
Following day:
7 am: Make the dough
8 am: Fold #1
8:30 am: Fold #2, rest for 4 hours
12:30 pm: Proof in the pan, rest for 4 hours
4 pm: Preheat the oven
4:30 pm: Dimple & bake the dough
