Description
Craft a delightful sourdough focaccia that is fluffy, golden, and perfect for any occasion.
Ingredients
- 423g all-purpose flour
- 181g high-protein bread flour
- 459g water
- 11g salt
- 115g ripe sourdough starter
- 12g extra virgin olive oil
Instructions
- In a mixing bowl or stand mixer fitted with the dough hook, combine both flours, water, salt, and ripe sourdough starter. Mix on speed 1 for 1 to 2 minutes until fully incorporated, then increase to speed 2 for 5 minutes until the dough clumps around the dough hook. Allow the dough to rest for 10 minutes.
- Turn the mixer on to speed 1 and gradually drizzle in the olive oil. Mix until fully incorporated, then increase to speed 2 for 1 to 2 minutes until cohesive. Transfer the dough to a container and cover.
- Allow the dough to ferment for 2 hours, performing 4 sets of stretch and folds every 30 minutes, starting 30 minutes after mixing.
- Prepare a 9×13” or two 10” circular pans by oiling. Gently transfer the dough, allowing it to proof for 4 hours. Stretch the dough every 30 minutes during the first hour.
- Preheat the oven to 450°F (230°C). Dimple the dough with wet fingers, drizzle with olive oil, and optionally top with herbs and coarse salt. Bake for approximately 30 minutes until golden.
Notes
Use a bubbly, ripe sourdough starter for the best results. Adjust water content for texture and ensure proper resting times for flavor enhancement.
