SOURDOUGH FOCACCIA RECIPE

This easy sourdough focaccia recipe will be a delightful experience for a beginners. You can make this recipe easily at home. With simple ingredients like flour, water, salt, and your active sourdough starter you can create a bread. when you pull a golden brown focaccia from the oven its crispy crust crackling under your fingertips. This recipe gathered your friends and families. 

Why You’ll Love This Recipe:

Beginner Recipe:

For beginners the beauty of this recipe lies in its simplicity. We will hug a folding technique that permits the dough to create flavor and texture over time.

Texture:

The texture of sourdough focaccia is golden, chewy and airy, and gives a lovely flavour.

Flavor Combinations:

You can with many flavour of combination, like rosemary mingling with the bright zest of lemon, use of roasted garlic and caramelized onions, with seasonal ingredients like fresh heirloom tomatoes and basil, making each bite a celebration of savory goodness.

Ingredients;

INGREDIENTS	QUANTITY	DESCRIPTION
Active Sourdough Starter	50 grams active	Use an active sourdough starter.
Water	400 grams	The temperature of the water can also impact your dough’s development. Do not use too hot water. Warm water can take short time in fermentation, while cooler water can slow down the process, allowing for a longer bulk rise that enhances the bread flavor.
Bread Flour	500 grams	Using bread flour elevates the texture and structure of this focaccia sourdough. The higher protein in bread flour helps to develop a stronger gluten.
Salt	10 grams	use any unrefined salt.
Olive Oil	28 grams	Adding olive oil enhances its flavor and also elevate the overall texture that create a perfect balance between a crisp crust and a soft, airy interior.
Toppings		For topping  various options are, like rosemary, sea salt, caramelized onions paired with tangy goat cheese, a vibrant mix of heirloom cherry tomatoes and fresh basil are used.

Supplies:

• Large Mixing Bowl
• Dough Scraper
• Cooling Rack
• Baking Pan
• Parchment Paper
• Kitchen Scale
• Dough Whisk

First Baking Schedules :

DAY 1;

Feed your starter by mixing starter, flour and water.(1:4:4 ratio)

DAY 2;

4:00 PM – Mix your Ingredients

4:30 PM – Stretch and fold the dough

4:00 PM – Second rise in baking dish

6:00 PM – Dimple and bake

Note; This schedule is made for 78 degree F temperature.

SECOND BAKING SCHEDULE:

DAY 1;

A well feed starter will bubble energetically and develop a pleasant tang, signaling that it’s ready for action. It takes about 8-10 hours.

9:00 PM – Mix Ingredients

9:30 PM – Stretch and fold 

DAY 2

9AM – Second rise in baking dish

11 AM – Dimple and bake

NOTE: This schedule is made for 70 degrees f. A high temperature will give a short time 

How to Make Sourdough Focaccia Recipe:

MAKE THE DOUGH:

To make the dough start with a large bowl combine your active starter with warm water, mix with Danish Dough creating a milky liquid.

Add salt and flour in your wet ingredients. Mix with dough whisk or hands until flour is fully mixed. Your dough will look sticky. It is the time to cover the bowl with a tea towel. Let the dough rest for about 25-30 minutes. The resting period will develop the  gluten. 

STRETCH AND FOLDS:

Using a dough scraper to gently scrape the dough from the sides of the bowl creates a tactile connection.

With slightly wet hands grab a piece of dough and stretch it gently above the bowl. As you fold the top of the dough over itself. Move clockwise as you repeat the stretch and fold until you’ve made a full circle. You will notice that  your dough will look smoother. 

flipping the dough ball seam side down, with your hands cup the sides of the dough. As you scoop and tuck the dough, you develop gluten that contribute to a light and airy crumb structure. 

Repeat the stretch and fold about 10-15 times over  a few hours, this allow the dough to strengthen it. Each time you flip the dough ball, you create a taut dough in a circle. 

After stretching and folding, cover the bowl with plastic wrap. This creates a warm environment that help the dough to rise effectively. Place the bowl on top of the fridge. 

BULK FERMENTATION:

Bulk fermentation is a curious step in make focaccia sourdough recipes. where the dough develops its structure and flavor.

This process is highly dependent on the temperature; warmer environments increase the rise. While cooler temperatures can extend the fermentation period. At 70 degree F temperature the fermentation process take about 8-10 hours.

Second Proof:

Place the dough in a well-greased 11-inch by 8-inch baking dish lined with parchment paper. This permits for an equal rise as the dough expands. Pour the olive oil into the dish and spread it equally all over. Now let the dough. Use a dough scrape to persuade the beautifully risen mass from its resting place. With a fine learn transfer the dough into the prepared baking dish.

Pour it into the pan and watch as it starts to take on its final form. The top of the dough should be smooth and taut. To increase its structure and encourage an even rise fold it towards the middle and delicate press with your fingers, that helps to develop the gluten. Repeat the same motion.  

Cover the dough with a damp cloth or plastic wrap to trap warmth and moisture, permit it to rise again for 1-4 hours. 

Shape:

Once your dough has risen and looks light and jiggly. Preheat your oven to 425 degrees. Gently transfer the airy dough onto a well oiled baking sheet, allowing it to maintain its airy structure. Drizzle some olive oil on top of the dough, to create a beautiful golden crust dimpling the dough with fingers. Press your fingers into the sourdough focaccia bread, that will catch olive oil and flavoring. Press with lightly on the surface. Too much pressure causes an air pocket to pop.

This technique increase the texture and provides a special canvas for toppings like fresh herbs or rough sea salt. 

Bake:

Place your sourdough focaccia on the lowest rack in the oven. This position allows the bottom to absorb heat more effectively. Bake it for about 25- 30 minutes until it look golden brown.  

once it is properly bake remove the sourdough focaccia from the oven and let it cool. The

How to Serve:

To serve a dish top with a lavish ladle of rich tomato sauce permitting it to cascade down the sides. This simple act increases the visual appeal and fills the dish flavor. Sprinkle a blend of mozzarella and Parmesan on top then slide it under the broiler for a few minutes. 

How to Store:

Proper storage of sourdough is key. After you have enjoyed your freshly baked loaf cover leftover sourdough in tin foil to keep it from drying out. Store it at room temperature in a cool, dry place can increase its flavor profile over time.

 For longer storage, you can freeze the wrapped sourdough just be sure to let it thaw at room temperature before indulging.

For More Recipes Like;

Sourdough Sandwich Bread

Sourdough Tortilla Recipe

Conclusion:

The sourdough focaccia recipe is not another bread recipe. It is an experience that marries the tangy difficulty of sourdough with the airy soft texture of customary focaccia. The secret lies in the fermentation process, which increases the flavor but creates a lovely chewiness. Sourdough focaccia asks for innovation and cheer you to savor every bite.

FAQs. 

Is sourdough good for focaccia?

Yes, sourdough can be a good choice for making focaccia. The natural fermentation process of sourdough increase the flavor and giving it a lovely tanginess. 

What is the secret to great focaccia?

The secret of focaccia lies in two elements, Quality ingredients and proper technique. Start with a strong flour, such as bread flour, which has a higher protein content. Olive oil is also essential. Using fresh herbs, garlic, or even olives can increase the taste.

Can I make focaccia with over fermented sourdough?

Yes, you can! using over-fermented dough might not yield the perfect texture you would get with a well-timed fermentation, it can still make a delicious final product. 

What makes focaccia dough different?

Focaccia dough stands out from other bread doughs due to its special hydration level and the additon of olive oil. Normally, focaccia has a higher water content, which give to its soft and airy texture. Olivia oil is also a key ingredient.