What’s up, guys!!
I’m so excited about this sourdough focaccia! For some time now I’ve been experimenting with sourdough resulting in partial success. This time my focaccia attempt featured amazing flavor and airiness. It came out similar to the focaccia I had in this one excellent restaurant I used to dine at in the past. The conclusion I came to from working with sourdough here, is that what’s most needed here is patience and rest between each step. True, the technique here requires some work. But, and this is a big but, the result here is completely different from focaccia made of yeast dough. A real pleasure is guaranteed.
How to make a sourdough foccacia
To make a sourdough focaccia bread, you would need to have an active and bubbling sourdough starter. I have been regularly feeding my sour starter for half a year in case I want to make one. There are many recipes online for making a sourdough starter. It’s very simple and cheap to make one for yourself. Once you have a sourdough starter, and you want to attempt baking a sourdough recipe, you need to make sure to feed your starter a few hours before. This way you get a strong and vibrant sourdough that will yield you good puffy dough results. A good starter is a bubbly one. That means it’s alive and ready for action! Read the step-by-step Sourdough Pizza for more instructions.
If these 2 elements exist, a healthy sourdough and following the recipe step by step as detailed below, there is no reason why it won’t work for you. I worked with a standing mixer in the early stages of kneading the dough. In the next steps, after the first proofing, we will fold the dough manually. Twice every 40 minutes. By this stage, you will notice what a soft and elastic dough you have made. This is the first time I came up with such an amazing dough. This dough is very versatile and can be used to make Vegan Pizza, stuffed pastries, and more.
To get better results I also used a simple pizza stone that I received as a gift. The pizza stone is first heated in the oven before putting the focaccia or pizza in the oven. The oven should be at its maximum heat level. In my oven, it was at 275 degrees. If your oven heats up higher than that, the baking time will be shorter. Please pay attention to that.
Another important tip, you also might want to equip yourself with a bread shovel. With that, you can release the dough directly into the pizza stone. The bread/baker’s shovel should be well-floured with semolina on top, to prevent the dough from sticking. I have a small simple bread shovel that does the job well. All you have left is to choose your favorite toppings, add them generously. And to the oven, it goes!
- Standing Mixer
- Mixing bowl
- Proof container
- Dough cutter
- 1000 Grams Pizza flour I used Caputo
- 630 Grams Water
- 170 Grams Sourdough starter
- 27 Grams Salt
- 27 Grams Olive oil
- ½ Cup semolina To open the dough
- For a strong and ready-to-use sourdough starter, make sure to feed it 2-3 times before use. The starter will be really good to use when lots of bubbles appear in it. Feed it with an equal amount of water and flour mixture.
- Pour the water into the mixer, add the flour, and mix on medium speed until the dough is combined. When a uniform dough is formed, cover, and let it rest for half an hour.
- Add the sourdough starter and mix on low speed for 5 minutes until the sourdough is absorbed into the dough. Cover and leave for 15 minutes.
- Add the salt and kneed for 3 minutes. After 3 minutes add the olive oil and increase to medium speed. Stir until the oil is completely absorbed into the dough, the dough is uniform and the gluten is strong. It can also take 10 minutes. Make sure that the dough won't get warm.
- Transfer the dough to proof in a bowl or greased container. The first proof is for 40 minutes.
- After 40 minutes start the first fold. Grasp the end of the dough, stretch upwards, and fold into the center of the dough while turning the bowl. Fold between 6-7 such folds from the edges of the dough to the center. Let proof again for another 40 minutes.
- Repeat the folds, and proof again for 40 minutes.
- After the dough has reached the desired volume, flour the surface and transfer the dough over the flour. Using a dough cutter, divide into 200-gram pieces, arrange them into a circle or bun, and place on a greased baking tray.
- Preheat oven to 275 ° C.
- To create the focaccia, generously sprinkle opening flour or semolina on the surface. Take a unit of dough and place over the semolina on both sides. Gently stretch on both sides and form a dent in the center of the dough.
- Place on a baking sheet or if you have a pizza stone, heat it in the oven before baking the focaccia. You can brush the focaccia with olive oil, sprinkle with herbs and sea salt before baking. After baking it is recommended to brush with a little olive oil again.
- Bake for 10 minutes until the focaccia is puffed on the sides and gets a nice golden color.