Sourdough focaccia is a delightful and flavorful Italian bread that combines the rich tanginess of sourdough with the airy texture of traditional focaccia. This bread is characterized by its dimpled surface, which is often adorned with toppings like olive oil, herbs, sea salt, and more. Taking a bite out of this airy, crunchy Sourdough focaccia leaves your mouth watering for more. Not only is this a wonderful treat to enjoy alone, it makes the perfect addition to dinner. The different combinations of toppings you can add to focaccia is endless, so make sure to have fun experimenting with different flavors when baking this delicious Sourdough treat!
Ingredients :
Leavin :
15 g strong active starter
25 g breadflour
5 g wholegrain flour
30 g water
Main Dough:
300 g strong bread flour (90%)
30g whole wheat flour (10%)
66g levain (20%)
6.6g sea salt (2%)
257g water (78%)
13.2g olive oil (4%)
Toppings of your choice-(sea salt, herbs, cherry tomatoes,....). Here i am using cherry tomatoes and fresh home made pesto
More olive oil for 2nd proofing and topping.
Step-by-step instructions:
Step 1:
Prepare Levain- Mix the ingredients for the levain 4-5 hours before making the main dough. Cover the mixture and let it rise in a warm spot until it doubles or triples in size and becomes bubbly. This can be done in the morning around 7 am.
Step 2:
Autolyse (Main Dough)- In a large bowl, combine the bread flour and water to form a shaggy dough. Cover the bowl and let it rest (autolyse) for 1-2 hours. This resting period helps develop the gluten in the dough. You can start making the main dough around 10 am.
Step 3:
sMix the Levain- Add the levain to the autolysed dough and mix well until fully combined. This should take a few minutes. Cover the bowl and let it rest for 30 minutes..
Step 4:
Mix in the Salt and Olive oil – Add the sea salt to the dough and mix thoroughly until it becomes smooth. Then slowly add the olive oil and mix it well until its all incorporated. This will take around 5-10 mins. Transfer the dough to a lightly oiled bowl. Cover the bowl and proof it for 4 hrs.
Step 5:
Bulk Fermentation- Perform Coil Folds During this process, perform 3 coil folds (also known as stretch and folds) every 45 minutes. This helps develop gluten and strengthens the dough. To do a coil fold, wet your hands, slide both hands under the dough, and gently lift it up, folding it underneath itself. Repeat this process on all four sides of the dough. Cover and rest for 45 minutes to 1 hour. After the last coil fold let it rest for the remaining time. The total bulk fermentation time is 4 hours. If you have any confusions regarding bulk fermentation, please visit the 'Bulk Fermentation-- Step by Step' page under 'Sourdough Basics.'
Step 6:
After 4 hours the dough should have doubled in size. You will also notice some bubbles on the top. At this point cover and transfer the dough to the fridge to cold proof overnight.
Step 7:
Next morning take the dough out of the fridge. Take a small baking pan or a cast iron pan (12x8) and line it with parchment paper. Drizzle olive oil on it. Then dump the dough onto the pan and fold the dough onto itself. Cover it and let it proof for 2-3 hours at room temperature. My house kitchen temperature is usually at 75f -78f.
Step 8:
Preheat the oven to 450F. The dough should have expanded and doubled in size. Liberally drizzle olive on it.
Oil your fingers and start dimpling all over the dough. Then sprinkle sea-salt ,sliced cherry tomatoes and fresh pesto or any of your favorite toppings.
Bake the focaccia uncovered for 20-25 mins or until deep brown.
Remove from the oven and drizzle more fresh pesto onto it while it's hot.
Let it cool down before serving.
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