I’ve been making 6 loaves of sourdough every weekend, but this time decided to turn one of them into focaccia on a whim! I mainly went with instinct for the recipe, so don’t judge me… it was delicious and I’m inspired to learn more! (Last pic is the other 5 loaves I made just because!)
500 g KA bread flour
100 g starter
325 water
10 g salt
Same preparations as my regular sourdough- autolyse water, flour, and salt for 1 hour, pinch in starter, 4 stretch and folds every 30 min, 6 hrs total bulk ferment, end dough temp was 75 degrees F. I shaped my other loaves into bannetons, but for this one I put some olive oil in a baking dish and gently stretched the dough and laid it in, then lightly coated the top with more olive oil, then put into fridge.
After cold fermenting for 15 hour, I let it sit on the counter for about an hour, wet my hands with more olive oil and gently dimpled the dough with my fingers. Topped with Italian seasoning, coarse sea salt and Parmesan. Baked in a preheated oven at 425 for 25 minutes. Cooled, cut, then ate half of it immediately with the help of my boyfriend 😂
How do you guys make focaccia??
by flippyfloop1222
8 Comments
I let it bulk ferment and overproof in a well oiled skillet before dimpling and adding toppings and putting the lot into a hot oven 200C for 30min.
OMG this looks so good to me!! You have inspired me to give focaccia a try – thank you!! My husband likely thanks you too (unless I royally mess this up)!! 😂
What’s that flat version called?
Do you autolyse with the salt? I add my salt after the autolyse.
Good looking focaccia.
What sort of pan or vessel or you all baking focaccia in?
Same thing your proof it in? No sticking issue? Preheating at all?
TIA
I’ve been on a foccia kick because it is so good, and so forgiving, and so fast to make. Sure, you can cold prove it overnight, but you can also slap it in a warm oven for a couple hours and bake and it’s still delicious. It’s my new go to when I need something quick for last minute guests.
Good job 👏
I over proof boule dough and it becomes focaccia ready.