I'm pretty new to sourdough and have made maybe ten loaves, two rye loads, dozens of pretzels, bagels and English muffins and a couple lackluster focaccias, but as I absolutely love focaccia, I refused to give up.
Today I attempted Individual Sourdough Focaccias and FINALLY WON.
These took 52 hours from start to finish (not a joke, the dough had a 48 hour "slow fermentation" in the fridge) but they are probably my most successful sourdough experiment bake yet.
+Really good salt and olive oil from Italy, cherry tomatoes from my patio, freshly grated parm cheese, good Italian seasoning blend and just about 90 seconds too long in the oven but still totally great.
Thrilled with these and would absolutely make again!
12/10 rating
by Reckoner08
4 Comments
**DOUGH:**
400g bread flour
320-360g water (depending on environment)
7g fine salt
80g starter
12g olive oil
**TOPPINGS:**
Flake salt
The most comfortably expensive olive oil you can get your hands on
Cherry tomatoes with the guts removed, cut into quarters
Italian seasoning mix
Cracked black pepper
Freshly grated parmesan cheese
Day 1:
Mix water, flour, salt, starter, olive oil until all flour is hydrated,
Sit for 30-45 min
Stretch + Fold
Sit 30-45 min
Stretch + Fold
Sit 30-45 min
Cover with plastic wrap and put in fridge for ~48 hours
Put a couple drops of olive oil in each muffin cup.
Cut dough into 2″ round balls, slightly stretch + fold and place into cup
Let sit 45ish minutes or until almost doubled
Oven to 440degrees F.
Top each dough ball with toppings, more olive oil, etc, then use two fingers to press down firmly crating four indentions in the dough. Put two tomato quarters in two of the indentions. Top again with a little more salt, oil, pepper and cheese to taste.
Bake 16 minutes – but start keeping an eye on them around 14 minutes to make sure they don’t get too overdone.
That’s a fantastic idea!
A sweet version would be very good too – cinnamon roll, jelly donut, chocolate cherry
Oh man 🤤
😍 savingg this recipe!!! Looks so good.