A Kind Of Sourdough Focaccia …

If you are into sourdough bread and you also use to bake your own bread at home, maybe this simple recipe will catch your attention. If you don’t have sourdough starter but you like the idea, you can make a classic pizza or bread dough with yeast and enjoy the crunchy crust and the soft interior. But keep in mind the sourdough version takes it to another level :). If you follow the recipe with classic pizza or bread dough jump straight to the last paragraph “The focaccia”. Enjoy :)

STEPS

Sourdough activation

Assuming you keep the sourdough starter in the refrigerator, you need 50 grams of sourdough starter, 50 ml of water and 50 grams of flour. Mix all ingredients in a jar then let it rise about 4-6 hours at room temperature until it doubles its volume. At this point the sourdough starter is activated. (In the refrigerator it will be active in about 2-3 days good to know if you prepare it in advance :), but when the sourdough is activated is should have it’s volume doubled)

The dough

For this recipe the dough is prepared one day in advance.

One part activated sourdough starter, two parts water, three parts flour. Mix the ingredients with a spoon in a bowl let the dough rest for 15 - 30 minutes (this process is called autolyse) then you can begin the kneading process. If you do it with a machine or a kitchen robot it should take about 4 and if you do it by hand you have to work it about 6-8 minutes. After kneading it, let the dough rise at room temperature about 4 hours then put it in the refrigerator and let it there overnight. Next day is the “baking day”. Take the dough out from the refrigerator with about two hours before baking it.

Optional

While the dough is rising at room temperature you can apply the “stretch and fold technique” one or more times at 30 minutes to 1 hour intervals. But this is optional. It is true that this technique will add height and structure to the loaf but if you find it difficult at the beginning or you are short on time you can skip it. You have a link with stretch and fold technique, it can be really fun https://www.theclevercarrot.com/2020/05/how-to-stretch-and-fold-sourdough/. I plan to write a full article about sourdough bread but on this blog you will find all you need to know about sourdough bread and starter).

The focaccia

Take out the dough from the refrigerator.

After one hour, fold it a few times and you can begin to shape it.

You can give it a round pizza like shape but three-four times thicker or you can shape it directly in a rectangular tray. Anyway look for a thickness at about 1.5 - 2 cm. While you shape the dough, grease it with olive oil on both sides. After you have the loaf ready in the pan or tray press it with your fingers in order to create finger sized holes. In a glass mix well about 50 ml water with a tea spoon of salt then spread it over the dough. Give it an olive oil drizzle and let it as is for about 30 minutes to 1 hour while you heat the oven. It will rise a bit in this time interval.

Set the oven to 250C with ventilation.

You can use an oven suitable cast iron pan … It is heavy and absorbs the heat very well.

Also if you have a pizza stone you can use it under the pan or tray.

We need heat for a crunchy crust :)

When the oven is ready bake the focaccia for about 20-25 minutes until you like the colour.

Enjoy :)