I did it once many years ago following the instructions in. Full of big, "old-dough" flavor, the generous dose of olive oil makes the outsides of this sourdough focaccia addictively crisp and keeps it moist for several days. I have made this delicious recipe dozens of times since finding it at the end of last summer. master sourdough baking in my free ecourse! Bake until golden and bubbly with a few charred bubbles, about 30 minutes. Focaccia with a touch of whole grain wheat is a delicious treat but also a contender to be an everyday bread. Why? Now that I have found a simple and delicious recipe … It will teach you the fundamentals of working with sourdough without the potentially frustrating steps of shaping, scoring, and baking with a Dutch oven. Use tongs or a spatula to carefully transfer the focaccia to a wire rack to cool (this will ensure a crisp bottom). Focaccia dough preparation steps. Without question, this bread makes the best croutons you’ll ever put in your mouth! As soon as the dough begins to shrink back, cover it, and let it rest for 10 to 15 minutes. Or do I just deflate and do the next steps when I take it out of the fridge? For us, the thick squares of soft yet chewy sourdough focaccia were so memorable that we had to create our own version. Next morning. They were always made with yeast though, because that was the way I was taught to prepare breads. Mix and knead — by hand or stand mixer — until the dough is smooth and elastic. Thi was a yummy recipe. First time ever using my starter and baking anything sourdough- AMAZING!! I am pretty chuffed my sourdough starter is still going and I seem to have found my rhythm. Incidentally, this same recipe can be used to make sandwich bread. Place the starter, salt, and water in a large bowl. If you only have ap flour on hand, you may consider reducing the water a bit — bread flour absorbs slightly more liquid than all-purpose flour. The next day, remove the pan of dough from the refrigerator and preheat the oven to 425°F for 30 minutes (if your kitchen is warm) to 60 minutes (in a cooler kitchen). Stir with a spatula to combine — it doesn’t … My interest in sourdough in recent months has been spurred by a number of requests about how to make my mother’s peasant bread with a sourdough starter. I also think focaccia is an ideal bread with which to begin a sourdough journey. Find what you need in our sourdough baking guide. Thanks so much for writing . If time permits, perform one “fold”: 30 minutes after you mix the dough, reach into the bowl and pull the dough up and into the center. When I’m ready to use it, I discard some of it, and add about 45 g flour…. It is certainly fun to make: the dough is very wet, but you don’t actually need to work with it that much. I am a terrible baker and I pulled this off perfectly! There is a photo below of how the Breadtopia starter arrives. You can freeze any leftover focaccia and reheat defrosted slices in a toaster or 350°F oven, just until warmed through. If it floats, it’s ready. I have enjoyed trying simple variations, including adding rosemary before the first rise, sprinkling with thyme and oregano in addition to rosemary and salt, making it in a loaf pan to use as sandwich bread. As noted above, this same recipe can be baked, like the original peasant bread recipe, in buttered Pyrex bowls. Stir in the water, honey, and ¼ cup (60ml) olive oil, mixing to combine. Over the years I’ve made many focaccia breads for many dinners. I was wondering what to do if I want to leave it in the fridge overnight after the first rise. This is such a easy recipe to follow because you’ve included a terrific video to go along with the instructions. Copyright © Join King Arthur baker Martin Philip and his family as they bake Sourdough Focaccia together, start to finish. This troubleshooting post may offer some guidance. Turn dough over so seam-side is down. Drizzle a generous 2 tablespoons olive oil into the center of a large rimmed baking sheet (half sheet pan). If you love this recipe, please consider giving it a star rating when you post a comment. Thanks so much for writing . As with all bread, when mixing sourdough doughs, it’s best to weigh everything with a digital scale. So wonderful to hear this, Kate! The recipe is easy to follow and video helped a lot my first few times making this. Don’t have any starter? King Arthur Baking Company, Inc. All rights reserved. Then gently knead for about 30 seconds. Watch Martin Bakes at Home - Sourdough Focaccia now. The olive oil goodness and variety of topping options make it infinitely interesting. With focaccia, you don’t need a razor sharp lame — you use your fingers to dimple the dough. (Note: If your dough rises above double, don’t despair … recently my dough tripled in volume during an overnight rise, and the resulting focaccia was still delicious, light, airy, etc.). A sprinkle of … This easy sourdough bread recipe is made using my weekly sourdough starter discard. 1. Hope the focaccia turned out well … it’s one of my favorites . UPDATED RECIPE IN V5 OF THE EBOOK Updated temps and cold proof option, also tips on sticking in pan, and how to brown the bottom. Love this USA Pan. The restaurant serves its focaccia with honey-sweetened ricotta, but it's just as tasty served plain. My own sourdough starter is 50% hydration – if yours is not, you will need to adjust the amount of water accordingly. Sprinkle generously with sea salt. This recipe uses sourdough … This was fantastic! Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing. This is an overnight recipe, so you will want to start a day (or even two) before you want to eat your Sourdough Focaccia. Bake the focaccia for 20 to 25 minutes, until light golden brown. 8 am mix water with flour, cover, let it rest 1 hour for autolyse (during the autolyse stage flour absorbs water, becoming fully hydrated. If you don’t have a starter and don’t have a friend who can lend you one, I recommend buying one. Turn the oven temperature down to 180 degrees C and bake for another 10ish minutes, until the crust is golden brown and bounces back slightly when you press down on it. After 5-6 hours, the dough is ready to be dimpled and stretched and salted. DELICIOUS!!! Stir in the salt. UPDATE: Video guidance is here! Cover the pan and transfer it to the refrigerator to let the dough rise for 14 to 16 hours (overnight). Let rise till double, punch down, and kneed a little to let the gases out. So great to hear this, Kerry! Allow it to cool enough for you to handle it comfortably, 10 to 15 minutes, then turn it out of the pan onto a rack. Questions: are you confident in the strength of your starter? Use it as pizza dough, making two medium-large pizzas or as focaccia bread. This recipe is very easy to follow and the bread is delicious. Recipes for no-knead loaves and meals to savor every slice. It’s a beautiful thing when you get the hang of it, but it can be frustrating until you do. Proof – 11:15 p.m. to 3:15 p.m. Thank you! You don’t have to be exact, but when you’re getting started, I think it’s helpful to weigh both the water and flour. I’ve made this several times now and it is wonderful. Oh my. Drizzle 2 tablespoons olive oil (or enough to collect a bit in the dimples), then sprinkle with rosemary and a bit of flaked sea salt. The key with this recipe is to make sure the first rise doesn’t go too long — you want the dough to nearly double. Thanks for writing! King Arthur Unbleached All-Purpose Flour - 3 lb. Longtime sourdough bakers may cringe at this proclamation, just as our grandparents likely roll over in their graves when they hear “toast” is a thing. Actually, when I’m at a creative loss for uses for my unfed starter discard, this is my go-to bread recipe I use to make pizza, focaccia … Bake at 425ºF for 25 minutes. Sourdough is having a moment. More Sourdough Recipes. Required fields are marked *. Put dough onto an ungreased non-stick baking tray and flatten gently to about 20mm thick, then proof for 30 minutes. But according to the written directions, at the beginning of step 3 you say to drizzle with olive oil. I followed the instructions to activate it, and within a day, I had a vibrant, bubbling starter. Combine the flour with the starter, water, and remaining ingredients. Update: I say 443 grams of starter in the video, but the correct amount is 143 grams I am showing you how to make a simple #sourdough #focaccia. Perfect for tonight with salad and homemade roasted tomato soup. So I began experimenting. The focaccia should become light golden brown. You need one large loaf pan, 10×5-inches, such as this one. 2. You helped me brave the world of sour dough baking and now I am hooked! Butter your baking pan generously and pour a few tablespoons of olive oil into the bottom of it, as well as over your dough. But it’s true. Both were easy to feed and activate. As noted above, I think focaccia is a perfect sourdough-bread-baking starting point. After baking the very popular Sourdough Breakfast Cookies a few weeks ago, this Sourdough Focaccia is another bake from the weekly feeding and discarding process.. I also have used all-purpose flour (11.7%) with success, but I recommend bread flour, which seems to be more reliable for people especially those living in humid climates. Your email address will not be published. Oh my- what a lovely bread!!! So nice to hear this, Sandi! Then brush with some olive oil and let it pool a bit in the dimples. Today I am giving your Focaccia recipe a try. Cover bowl with a tea towel or, When dough has doubled, place 2 tablespoons of olive oil into a 9×13-inch pan. Italian focaccia is one of the easiest, and tastiest may I add, breads to make at home. 9 am add sourdough starter. Everyone will rave. I tried reviving my old starter, long neglected in my fridge, and when it proved altogether spent, I ordered one from Breadtopia. Fourth, maybe you embark on a sourdough journey and decide it isn’t for you. The perfect base for pizzas, croutons and more without a ton of fussing, this easy … Can this sourdough bread be made un thw crock pot? The bread turned out gummy when baked and had a slight sour taste. Our family favourite Sourdough Foccacia Bread recipe! If, however, you are after that artfully scored thick, burnished crust, this whole wheat(ish) sourdough bread recipe is another great, easy recipe. Heat oven to 425ºF. I made this for a small dinner party tonight. This is amazing. Yum! Thank you!!!! There are a number of places where this could have gone wrong. A straight sided vessel (as opposed to a bowl) makes gauging the first rise easier. Design by Purr | Support by Foodie Digital. Watch up above or click the link below in the recipe card. In the past I’ve purchased one from King Arthur Flour and, more recently, from Breadtopia. Add 4 cups of unbleached all-purpose flour, ½ cup of olive oil, and 2 teaspoons of sea salt to the sponge. Now I have to try not to make this every day. I think it’s best, however, if eaten within the first two days. Do you live in a humid environment? Wonderful to hear this, Linda! Nothing better than bread + tomato soup . Cover with a towel or bowl cover, and let rise for 8 – 18 hours at room temperature (times will vary depending on the time of year and how warm your kitchen is … in the summer, this may take only 4 hours): Deflate the dough by pulling the sides into the center. Remove the focaccia from the oven. Purchase our classic fresh sourdough starter – it’ll be ready for baking soon after it arrives at your door. Want a head start? The conclusion of this sourdough focaccia recipe. Print Recipe. First, if you’re curious about sourdough, get to it! Over the years, I’ve been able to answer questions relatively easily about how to make the peasant bread morph into something else: a boule with a thick crackling crust — thank you Jim Lahey — or a thinner round to use for pizza or something palatable for the gluten-free crowd. Here’s my easy sourdough focaccia recipe – a no-knead recipe that needs extended proving just like my easy sourdough recipe. This is all you need. Bake the focaccia for 20 to 25 minutes, until light golden brown. Thanks for the tip on buttering the glass pan, I had no problems releasing it. Water quantity: Depending on where you live and the time of year, you may need to cut the water back. Sourdough Foccacia is a simple and versatile sourdough recipe every baker needs in their arsenal! Score! The beauty of the peasant bread is that it doesn’t require a starter or a long rise or any fussy techniques; it can be on your table start to finish in three hours. Get a starter. A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. one large loaf pan, 10×5-inches, such as this one. To activate, follow the instructions on this video. So crispy and yet airy. Allow the bread to cool for 10 minutes, then remove it from the sheet and place it on a rack. Your email address will not be published. Let cool for 15 minutes and eat. I love pizza and make it regularly for our family dinners, but until recently I had never attempted making focaccia. all but 1 tablespoon of the water) and all of the sugar in a large bowl.Mix to combine. Be sure to slick the surface with oil, and be sure the top is sealed with plastic wrap or other airtight-ish wrap. If you don't have a pan with a silicone liner, make sure to heavily oil the pan's interior so the focaccia … Combine the sourdough starter, 1.5 cups water, and 2 tablespoons of the olive oil in a large mixing bowl. Dump the dough into the baking dish and use your oiled hands to gently press it in the pan. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. I would simply deflate it, and keep it in its container. Leave alone for 4 to 6 hours, uncovered, or until puffy and nearly doubled. Don’t let any of this go to waste. Use your hands to coat an 8" x 8" baking dish with olive oil. PS: Essential Equipment For Sourdough Bread Baking, PPS: How to Activate, Feed, and Maintain A Sourdough Starter. Thanks so much for writing . It had that wonderful sour dough taste and a nice springy texture . Sourdough focaccia is crispy and golden on the outside, and perfectly chewy on the inside. I’ve made it a 100 times – my family loves it! I tried reviving my old starter, long neglected in my fridge, and when it proved altogether spent, I ordered one from. Instructions to Make Sourdough Focaccia Uncover the bowl of sponge. This slow-and-steady (yet very easy-to-follow) recipe will guide you through the process of making your own crisp-on-the-outside, soft-on-the-inside and totally all-around delicious sourdough focaccia … If you are making this in the winter, use 100 g of starter, and plan for a long first rise. First, it requires no special equipment — not a Dutch oven or a Baking Steel to create a thick crust; not two Pyrex bowls to create a golden, less-thick crust. The 4 common mistakes. The 4 common mistakes. Cover with a clean dish towel, and let rest 20 minutes. Why go through the trouble of building a starter till you know you enjoy the process of sourdough baking? Thanks so much for writing . Transfer pan to the oven and bake for about 25 minutes or until golden all around. If you don’t know of anyone who will share his/her starter with you, buy one. Just before you're ready to bake, gently dimple the dough at irregular intervals with your fingers, pressing down firmly but not abruptly; you don't want to deflate the focaccia too much. bag of it at Restaurant Depot. This recipe allows you to choose sourdough leavening or yeast leavening with a similar time frame of fermentation for good flavor development. Sourdough notes! Clear instructions from beginning to end. Dough, ready to make it’s second rise, which will take 5-6 hours. Use your hand to gently deflate the dough and release it from the sides of the bowl. As I said, I am new to this. YUM! I bought mine from Breadtopia, and I’ve managed to keep it alive for 6 months now. The resulting loaves looked just like the peasant bread, golden crusted, soft crumbed, but with a nice subtle sourness. Add the bread flour and mix to … Looking for tips, techniques, and all kinds of great information about sourdough baking? Adapted from my favorite yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast with a sourdough starter. Add the flour and salt to the … You can also cut the baked sourdough focaccia into squares and cut in half to make buns for sandwiches. I am in the middle of making this but I didn’t have time before I started the cough to watch the video. Martin Bakes at Home - Sourdough Focaccia, 1 1/2 cups (340g) ripe (fed) sourdough starter, 6 tablespoons (74g) olive oil, plus extra for the pan and the top of the focaccia. ©2021 Alexandra's Kitchen. Thank you for sharing the recipe. To make the spread: Stir together the ricotta, honey, and salt.