I have been planning to bake focaccia since I started my sourdough journey. However my first attempt of sourdough starter did not turn out due to contamination with commercial yeast so it was on hold.
My sourdough starter was out of the fridge for it’s feed so I thought why not sourdough focaccia. Its supposedly healthier right?
I adapted it from this recipe but wanted to do a smaller portion so I used 2/3 the recipe. And omitted honey and used some bread flour too. The method has been written up really thoroughly so you can refer to her recipe.
Sour Dough Focaccia Recipe
Adapted from Amanda (Heartbeet Kitchen)
Ingredients
125g starter
210g water
1 tsp salt
1 tbs extra virgin olive oil
200g all purpose flour
100g bread flour
1 tbs extra virgin olive oil to oil bowl before bulk fermentation
1tsp dried rosemary (optional)
Timeline
Day 1
2000 Feed sour dough starter
Day 2
1130 Feed sour dough starter
1430 Mix ingredients, mix and ‘knead’
1500 Bulk fermentation (Room temperature 31C)
1800 Shape & 2nd rise
1900 Preheat oven 180C
1925 Pour EVOO & rosemary, sprinkle salt
1930 Bake
1950 Reduce temperature to 160C
2015 Cool
How was it?
Better than expected. I actually did not do proper kneading as the dough was really wet so I just used the dough scrapper to fold it. The rosemary aroma filled the whole kitchen. There were small ‘holes’ too in the focaccia. Taste wise was okay. Going to try again with other toppings next…
The following week…
Basil and cherry tomatoes focaccia
Baked it for 20 mins 200C convection.
More ‘holes’ as I kneaded it for 10 mins.It is softer and some tomato juice leaked into the bread. I think the texture just gets better the more I practice/ bake…
