Sourdough focaccia recipe.
For the dough:
170 g starter
100 g mashed potatoes
200 g whole wheat flour
100 g white all purpose flour
150 g water or potato broth or whey
7 g salt
20 g olive oil
For the filling:
Olives, cheese, tomatoes, rosemary or red onion, chili, garlic, cherry tomatoes and everything that comes to mind
Peel the potatoes, boil without the peel, drain the broth into a cup, crush, cool. The broth can then be used instead of water for kneading 🙂
Mix the starter culture, potatoes, flour and water until smooth, leave for half an hour under a cover.
After half an hour start kneading with adding salt and knead until the dough is smooth. This dough is sure to come together and become smooth and obedient as the gluten develops.
When it becomes so add olive oil. Knead it until smooth.
After kneading, roll the dough into a ball and put it in a bowl greased with vegetable oil. Leave for 2.5-3.0 hours. Fold the dough once 40 minutes after kneading. The dough that comes up will grow in volume, will be lush, soft and fragrant.
Remove the dough that has already risen up from the bowl, stretch it a little on the table. Send for proofing for 1.5-2 hours.
At this time preheat the oven, start heating the oven 30 minutes before baking, the temperature is 480F or 250C°.
When the dough in the form becomes lush, pour the butter over, push it with your fingers,put the filling into the holes in the dough. Send it to the oven.
Bake the first 15 minutes at 480F or 250C, then reduce temperature to 430F or 220C and bake for another 15-20 minutes.
Cut it warm!
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