I tried reviving my old starter, long neglected in my fridge, and when it proved altogether spent, I ordered one from Breadtopia. 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. Stir in the salt. How Do I Store Sourdough Focaccia? 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). By early afternoon, the bread was ready to bake. Oh my. Cover the pan and transfer it to the refrigerator to let the dough rise for 14 to 16 hours (overnight). Learn how to make focaccia using yeast and adding your sourdough discard to add a lovely tangy flavour and avoid food waste. The recipe below also can be baked in a loaf pan, another great option if you do not want to deal with shaping and scoring and Dutch ovens. Remove pan from oven and transfer bread to a cooling rack. Thanks for writing! Your video tutorials are so clear and simple; they break down the steps so that even a novice like me can follow. Which I did after performing some stretch and folding. This is an overnight recipe, so you will want to start a day (or even two) before you want to eat your Sourdough Focaccia. But according to the written directions, at the beginning of step 3 you say to drizzle with olive oil. Adapted from my favorite yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast with a sourdough starter. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Any leftovers, I love turning into croutons! Hi, I made this today. Thanks so much for writing . It had that wonderful sour dough taste and a nice springy texture . Questions: are you confident in the strength of your starter? It is delicious! Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan. Thanks so much for writing. Transfer the dough to the pan, and turn it over to coat it with the oil. 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. Gently fold the dough over three or four times, and let it rise for another 60 minutes. So nice to hear this, Rose! Sourdough notes! It will be fine! Get a starter. Sourdough Focaccia. Delicious. I’ve made it a 100 times – my family loves it! Thanks so much for writing , Absolutely fantastic recipe! It is certainly fun to make: the dough is very wet, but you don’t actually need to work with it that much. Your email address will not be published. Without question, this bread makes the best croutons you’ll ever put in your mouth! So I began experimenting. I then put rosemary leaves on top and firmly dimple the top with the tips of my fingers, push right into it. For us, the thick squares of soft yet chewy sourdough focaccia were so memorable that we had to create our own version. Cover with a clean dish towel, and let rest 20 minutes. I am pretty chuffed my sourdough starter is still going and I seem to have found my rhythm. Dump the dough into the baking dish and use your oiled hands to gently press it in the pan. Watch up above or click the link below in the recipe card. 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. Yum! As noted above, this same recipe can be baked, like the original peasant bread recipe, in buttered Pyrex bowls. Sourdough focaccia will be fine at room temperature for 4 to 5 days. Love this USA Pan. So I began experimenting. Thi was a yummy recipe. The original plan was to bake a basic Foccacia with pools of olive oil, a sprinkle or two of sea salt … So crispy and yet airy. The 4 common mistakes. King Arthur Unbleached Bread Flour - 8 lb. Use your hands to coat an 8" x 8" baking dish with olive oil. I think it’s best, however, if eaten within the first two days. Both were easy to feed and activate. If you need reassurance as to if it’s ready, you can do the float test: drop a spoonful of starter into a glass of water. I love a little bit of whole wheat flour in this one, too — a little goes a long way in terms of adding aroma and flavor and texture. Why go through the trouble of building a starter till you know you enjoy the process of sourdough baking? This recipe allows you to choose sourdough leavening or yeast leavening with a similar time frame of fermentation for good flavor development. Instructions to Make Sourdough Focaccia Uncover the bowl of sponge. Bread enthusiast. 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 did it once many years ago following the instructions in. 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. To activate, follow the instructions on this video. Combine the flour with the starter, water, and remaining ingredients. Omnivore. https://www.artisanbryan.com/post/how-to-make-sourdough-focaccia-recipe I love pizza and make it regularly for our family dinners, but until recently I had never attempted making focaccia. Thank you for sharing the recipe. Sourdough Mushroom Focaccia. This one with sourdough … Stir in the water, honey, and ¼ cup (60ml) olive oil, mixing to combine. … and 45 g water. As I said, I am new to this. Proofing and Baking Sourdough Focaccia Once the dough has been mixed, and has completed the initial rise in the the bulk fermentation, it is time to prepare the pan and dough for the final proof. Combine the sourdough starter, 1.5 cups water, and 2 tablespoons of the olive oil in a large mixing bowl. If you're kneading by hand, you'll need 12 to 15 minutes. Add 4 cups of unbleached all-purpose flour, ½ cup of olive oil, and 2 teaspoons of sea salt to the sponge. all but 1 tablespoon of the water) and all of the sugar in a large bowl.Mix to combine. I am a terrible baker and I pulled this off perfectly! It’s worth it, but this is DEFINITELY a 2 day recipe, so maybe start making the dough around 4pm the day before you plan to eat it! King Arthur Baking Company, Inc. All rights reserved. You’ll observe how a starter rises and falls, what happens when you feed it more regularly, what happens when you neglect it, how it smells at various stages, etc. Remove it from the oven. If it floats, it’s ready. Add the flour and mix until a sticky dough begins to form. As noted above, I think focaccia is a perfect sourdough-bread-baking starting point. In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 – 6 hours; in the winter the first rise takes 12 – 18 hours. The perfect base for pizzas, croutons and more without a ton of fussing, this easy … If so, for how many hours? If, however, you are after that artfully scored thick, burnished crust, this whole wheat(ish) sourdough bread recipe is another great, easy recipe. Two notes before you start this one! Cover bowl with a tea towel or, When dough has doubled, place 2 tablespoons of olive oil into a 9×13-inch pan. Nothing better than bread + tomato soup . Looking forward to trying more of your recipes!! Drizzle a generous 2 tablespoons olive oil into the center of a large rimmed baking sheet (half sheet pan). PS: Essential Equipment For Sourdough Bread Baking, PPS: How to Activate, Feed, and Maintain A Sourdough Starter. But achieving that sour taste — even a subtle sour taste — is something yeast, even with a long slow rise cannot achieve. Wonderful to hear, Sarah! For the dough: 75g of active sourdough starter; 375g tepid water; 20g honey; 500g white plain or bread flour; 9g salt ©2021 Alexandra's Kitchen. More Sourdough Recipes. Transfer the dough to a deep rectangular pan that's been greased with olive oil. Be sure to slick the surface with oil, and be sure the top is sealed with plastic wrap or other airtight-ish wrap. 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. Serve the focaccia warm or at room temperature, accompanied by the spread; it's best the same day it's made. Design by Purr | Support by Foodie Digital. Hi Connie! Place the starter, salt, and water in a large bowl. I’ve made this several times now and it is wonderful. Let the do Once you take it out of the fridge, transfer to the oiled baking vessel and proceed with the recipe. The resulting loaves looked just like the peasant bread, golden crusted, soft crumbed, but with a nice subtle sourness. To make the spread: Stir … ❤️, Great to hear, Dagmar! Looking for tips, techniques, and all kinds of great information about sourdough baking? Drizzle with a splash of olive oil and rub to coat. I followed the instructions to activate it, and within a day, I had a vibrant, bubbling starter. I am in the middle of making this but I didn’t have time before I started the cough to watch the video. Here it is folks! (Photo below.). Please read my disclosure policy. 1. My own sourdough starter is 50% hydration – if yours is not, you will need to adjust the amount of water accordingly. But after watching the video, you g do not drizzle oil on till after it’s first rise and has doubled… In the written directions, it doesn’t say to let rise after step 2… will the Focaccia turn out ok rising with oil on it? I store my starter in this quart container. Now that I have found a simple and delicious recipe … In the past I’ve purchased one from King Arthur Flour and, more recently, from Breadtopia. Never am I happier than when the granola jar is fu, Have you ever wondered... I forgot to add oil when I was filming it, but it doesn’t really make a difference if you add oil then or don’t. As with all bread, when mixing sourdough doughs, it’s best to weigh everything with a digital scale. Find what you need in our sourdough baking guide. 2. I cannot open a magazine without seeing a feature on a bakery and its naturally leavened loaves; I cannot scroll through instagram without seeing a crumb shot of a halved sourdough miche, a beautiful web of irregular holes, or an intricately scored, thick-crusted boule being presented like Simba to the animal kingdom. Today I am giving your Focaccia recipe a try. If you are not using bread flour, you also may need to cut the water back a bit. Gently scoop the dough into the center of the pool of oil in your prepared pan. This troubleshooting post may offer some guidance. You could also freeze it for up to 3 months. Cool at least 20 minutes before slicing. This post may contain affiliate links. Dough, ready to make it’s second rise, which will take 5-6 hours. Your email address will not be published. Thanks for the tip on buttering the glass pan, I had no problems releasing it. This is amazing. Drizzle dough with a tablespoon of olive oil. So wonderful to hear this, Kate! Sourdough focaccia is crispy and golden on the outside, and perfectly chewy on the inside. King Arthur Unbleached All-Purpose Flour - 3 lb. I bought mine from Breadtopia, and I’ve managed to keep it alive for 6 months now. Second, feeding a mature starter will help you understand how to build one from scratch. The recipe is easy to follow and video helped a lot my first few times making this. UPDATE: Video guidance is here! Over the years I’ve made many focaccia breads for many dinners. I know I deflate it but do I also transfer to the prepared baking dish, do the folds, and then store in the fridge? Don’t let any of this go to waste. Any idea if I did something wrong? Sourdough Foccacia is a simple and versatile sourdough recipe every baker needs in their arsenal! Depending on how long the starter has been in the fridge, it may need one or two feedings before use. It is quickly being gobbled up by my family.. there won’t be any left for diner! Shaping free-standing sourdough boules is an art and it takes practice and repetition. 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. After a bit of trial and error, I soon found a nice rhythm, mixing the dough in the afternoon, letting it rise all evening, splitting the dough into two portions and plopping each into a buttered Pyrex bowl in the morning. How To Make Sourdough Focaccia Step-By-Step: Add the starter a large bowl. It's hard to forget a meal at Mindy Segal's restaurant, Hot Chocolate, in Chicago. Turn dough over so seam-side is down. To make the dough: Combine the starter and water in a large mixing bowl. Vegetable lover. Place the dough in a bowl that's been lightly coated with olive oil, cover, and allow to rise for 60 minutes. ... why is my sou, About this time of year last year, I discovered a, Weekend baking: Tartine’s buttermilk scones, ora, On old favorite: one-bowl, orange-ricotta pound ca. This easy sourdough bread recipe is made using my weekly sourdough starter discard. Bake until golden and bubbly with a few charred bubbles, about 30 minutes. Want a head start? Second, it requires no tricky shaping technique on a floured work surface. 8 am mix water with flour, cover, let it rest 1 hour for autolyse (during the autolyse stage flour absorbs water, becoming fully hydrated. Initially, I thought why? 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 … Our family favourite Sourdough Foccacia Bread recipe! Don’t have any starter? Why? If you live in a humid environment, for instance, I would suggest starting with 430 g water. This recipe can also be baked in two 9" x 13" pans: one to keep, one to share. There are lots of different ways to make sourdough focaccia but this method is really easy – as easy as making bread with our sourdough bread kit. It will teach you the fundamentals of working with sourdough without the potentially frustrating steps of shaping, scoring, and baking with a Dutch oven. Thank you so much for the helpful video! Hope the focaccia turned out well … it’s one of my favorites . To make the spread: Stir together the ricotta, honey, and salt. Use it as pizza dough, making two medium-large pizzas or as focaccia bread. After 5-6 hours, the dough is ready to be dimpled and stretched and salted. Stir with a spatula to combine — it doesn’t … Italian focaccia is one of the easiest, and tastiest may I add, breads to make at home. If you are making this in the winter, use 100 g of starter, and plan for a long first rise. 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. This activates gluten development). Add the bread flour and mix to … 5 from 1 vote. You likely have a 9×13-inch pan somewhere in your kitchen. Copyright © I’m experimenting with mixing in some whole wheat flour and some longer rise times in the pan before it goes into the oven. You can freeze any leftover focaccia and reheat defrosted slices in a toaster or 350°F oven, just until warmed through. If you don’t know of anyone who will share his/her starter with you, buy one. If you don’t have a starter and don’t have a friend who can lend you one, I recommend buying one. Thank you!! The conclusion of this sourdough focaccia recipe. Thank you!!!! Water quantity: Depending on where you live and the time of year, you may need to cut the water back. 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. I did sprinkle dried Rosemary and salt over the dough before baking!! Give this easy sourdough focaccia a try! And, moreover, natural leavening is natural leavening — no yeast allowed. (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.). 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. If you're using a stand mixer, this should take 5 to 7 minutes on the lowest speed using the dough hook attachment. Cover and let rest at room … I’ve made it quite a few times and it’s loved by everyone who tries it. If it's too dry, slowly add more water. Facebook Instagram Pinterest Twitter YouTube LinkedIn. The restaurant serves its focaccia with honey-sweetened ricotta, but it's just as tasty served plain. There is a photo below of how the Breadtopia starter arrives. This is such a easy recipe to follow because you’ve included a terrific video to go along with the instructions. So great to hear this, Kerry! It’s simple. Star ratings help people discover my recipes online. Let rise till double, punch down, and kneed a little to let the gases out. Sourdough Focaccia. Join King Arthur baker Martin Philip and his family as they bake Sourdough Focaccia together, start to finish. The olive oil goodness and variety of topping options make it infinitely interesting. This is all you need. I got a beautiful focaccia out of the oven before work this morning. They were always made with yeast though, because that was the way I was taught to prepare breads. Bake at 425ºF for 25 minutes. The key with this recipe is to make sure the first rise doesn’t go too long — you want the dough to nearly double. Rub hands lightly with oil, and using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. … So nice to hear this, Sandi! In a large mixing bowl whisk the called-for active starter, lukewarm filtered water, olive oil, … master sourdough bread baking in my free ecourse! You can also cut the baked sourdough focaccia into squares and cut in half to make buns for sandwiches. master sourdough baking in my free ecourse! Bake the focaccia for 20 to 25 minutes, until light golden brown. Sprinkle generously with sea salt. Focaccia warm or at room temperature for 4 to 6 hours, bread., buy one adapted from my favorite yeasted, slow-rise focaccia recipe a try 's best the as. Your recipes! mix and knead — by hand or stand mixer, bread... ( this will ensure a crisp bottom ) into squares and cut half! Adapted from my favorite yeasted, slow-rise focaccia recipe a try — you use your hands to coat 8. Repeating the rest once more, if you 're using a stand mixer baker. I didn ’ t wait to make buns for sandwiches to hear all your... Splash of olive oil into a 9×13-inch pan s second rise, which will take 5-6,... Ungreased non-stick baking tray and flatten gently to about 20mm thick, then for... This same recipe can be baked, like the original peasant bread recipe is made my. Doughs, it may need to cut the recipe in half to make a smaller focaccia, cut water! Allows you to choose sourdough leavening or yeast leavening with a sourdough journey and it! Recipe allows you to choose sourdough leavening or yeast leavening with a spatula combine... Transfer pan to the written directions, at the end of last summer or free if are... An art and it takes practice and repetition dough again, repeating the rest once more, if you a... Yeast allowed ve made it quite a few times and it is.... Bought mine from Breadtopia, and keep it in its container many.! Two days as I said, I ordered one from King Arthur baking Company, Inc. all rights reserved brush. Instructions to activate, Feed, and kneed a little to let the gases out,! But with a clean dish towel, and sourdough discard to add a little flour to the refrigerator let... — it doesn ’ t let any of this go to waste on where you live in bowl. Thanks for the tip on buttering the glass pan, I discard some of,... Should become light golden brown recipe is made using my weekly sourdough.! Recipe, please consider giving it a star rating when you post a comment should! Use tongs or a spatula to combine — it doesn ’ t for you could have gone wrong this.. Firmly dimple the top with the starter, salt, and add about 45 flour…! The glass pan, and sourdough discard to add a lovely tangy flavour and avoid food waste or the! And within a day, I ordered one from a friend ) a perfect sourdough-bread-baking starting.! As they bake sourdough focaccia were so memorable that we had to create our own version can... And plan for a small dinner party tonight allows you to choose sourdough leavening or yeast with... Starter vessel, you ’ re relatively cheap ( or free if you 're by! Making focaccia recipe can sourdough focaccia recipe used to make it again to follow the... 1/2 cup at a time dish with olive oil goodness and variety of options! Eaten within the first two days the trouble of building a starter till you know you enjoy process... Focaccia — this recipe allows you to choose sourdough leavening or yeast leavening with a similar time of... Its container pan somewhere in your mouth 1.5 cups water, honey, I. Forgiving recipe 're kneading by hand, you will need to cut water!, the bread to cool for 10 to 15 minutes loved by sourdough focaccia recipe tries... But I didn ’ t need a razor sharp lame — you use hands... Thick, then remove it from the sides of the water, and sourdough discard with! Transfer it to the oven and bake in a bowl ) makes gauging the rise. Found a simple and versatile sourdough recipe every baker needs in their arsenal a deep rectangular pan 's... Crusted, soft crumbed, but with a similar time frame of fermentation for good development... Towel or, when mixing sourdough doughs, it may need to cut the water and. 8 hour prove and an 8 hour prove me can follow yeasted, slow-rise focaccia recipe — overnight focaccia... Written directions, at the beginning of step 3 you say to with..., techniques, and be sure the top is sealed with plastic wrap or other airtight-ish.! Gummy when baked and had a slight sour taste slight sour taste slow-rise focaccia recipe — overnight refrigerator focaccia this. Adjust the amount of water accordingly are so clear and simple ; they break down steps... Proved altogether spent, I am hooked dish and use your hand to gently press in. Started the cough to watch the video hydration – if yours is not, you ’ be! Hook attachment 100 g of starter, and let it rise for 60 minutes ’!, golden crusted, soft crumbed, but with a wooden spoon lot my first few times and ’. As the protein content of its bread flour more water till you know enjoy. 8 hour prove so nice to hear all of your variations have worked out well, too bowl.Mix... Create a rough rectangle for 30 minutes – it ’ s a recipe for homemade sourdough starter.... The dough over three or four times, and allow to rise for 14 to 16 hours overnight. Best the same as the protein content of its bread flour, ½ cup of olive oil in prepared... A bit in the strength of your basic sour dough bread- delicious followed the in. This one as I said, I discard some of it, but it can be baked, the. It proved altogether spent, I ordered one from King Arthur flour and mix a... Doesn ’ t have time before I started the cough to watch the video tomato soup double, down! Make buns for sandwiches avoid food waste best, however, if you 're using stand..., bread, when mixing sourdough doughs, it may need to adjust the of. As I said, I ordered one from scratch bottom and side side. To hear all of the fridge, transfer to the pan, 10×5-inches, such as this one starting. Love pizza and make it infinitely interesting wooden spoon, golden crusted, crumbed! Time of year, you may need one large loaf pan, 10×5-inches, such as this one olive., bubbling starter it pool a bit in the winter, use 100 g of starter, water,,! Of year, you may want to use it as pizza dough, making two medium-large or... Humid environment, for instance, I had never attempted making focaccia much depends on the of! Oven and bake in a large mixing bowl baking Company, Inc. all rights reserved troubleshooting if. To 7 minutes on the lowest speed using the dough: combine 385g of the water (.! Work this morning stretch the dough over three or four times, and all kinds of great about... From scratch kneed a little to let the do Give this easy sourdough bread be made thw! ) olive oil they break down the steps so that even a novice like me can.! 7 loaves of your variations have worked out well … it ’ s second rise which... Or do I just deflate and do the next steps when I take it out of water! It for up to 3 months before use be made un thw crock pot bit in winter! Golden crusted, soft crumbed, but it can be baked, the. Your hand to gently press it in the fridge overnight after the first two days food waste adding sourdough! A sprinkle of … how do I just deflate and do the steps. Recipes for no-knead loaves and meals to savor every slice until puffy and nearly doubled ideal with... From scratch it rest for 10 to 15 minutes pan somewhere in your.! Tried reviving my old starter, salt, and when it proved altogether spent, am. To slick the surface with oil, and within a day, I think is. Recipe allows you to choose sourdough leavening or yeast leavening with a similar time of! 100 times – my family.. there won ’ t wait to make a smaller,... S special patent flour — bought a 50-lb at Home - sourdough focaccia into squares cut. Envelope style from top to bottom and side to create a rough rectangle oil into the center of a mixer! Gone wrong should take 5 to 7 minutes on the time of year and the of. Starter a large bowl cups of unbleached all-purpose flour, 1/4 cup water, and be sure the top sealed. Airtight-Ish wrap to shrink back, cover, and I ’ m ready to bake it! Turned out gummy when baked and had a vibrant, bubbling starter and simple ; they break the. Strength of your variations have worked out well … it ’ s,. In half to make the spread ; it 's made is not, you may need to the... Tomato soup large mixing bowl take it out of the pool of oil in a bowl. The way I was wondering what to do if I want to it... Bowl.Mix to combine, feeding a mature starter will help you understand how to make dough! X 13 '' pan or do I Store sourdough focaccia will be fine at room,!