Sourdough Focaccia
Sourdough focaccia with olive oil and herbs.
Equipment
- Standing Mixer
- Mixing bowl
- Proof container
- Scale
- Dough cutter
Ingredients
- 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
Instructions
- 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.