Been working on my Sourdough Focaccia for some time and feels like I’m just getting it to the next level.
Been working on my Sourdough Focaccia for some time and feels like I’m just getting it to the next level.
by KianOfPersia
4 Comments
KianOfPersia
Hey everyone posted this in the r/Sourdough subreddit and thought why not here too! I’ve been probably on an over 1 year quest to get what I feel is an amazing focaccia product. My definition of this would be a crunchy/crisp top and bottom while having an airy/pillow like interior with lots of bubbles and airholes. I’m constantly tweaking it but here’s my current setup and thought I should share.
300g King Arthur Bread Flour
225g warm water
200g very ripe starter (100% hydration) – feed at least overnight if wanting to start this in the morning.
7g sea salt
7g olive oil
Whatever toppings you wish (Rosemary, finishing flake salt, Parmesan, etc.)
1 tsp diastatic malt powder
Tools
8×9 pan
Pizza Steal (but not 100% necessary)
I put all the ingredients stated above together into a shaggy dough. I let sit for 30 minutes to let the dough hydrate fully in a tall bowl covered in a damp cloth. I do a series of 3-4 stretch and folds about 20 minutes apart until there is some very strong gluten formation going on. I let is sit in the bowl under the damp cloth for about an hour or so after that to get some gas. Should probably get 50% increase in size.
I transfer into a 8×9 pan that is completely coating with a thin layer of olive oil on the bottom. I carefully stretch the dough out as far as it would want to go (but probably won’t go all the way first try). I let the dough relax 15 min or so and stretch out again until most corners are covered. This may take 2 attempts.
For a final proof, I put the tray in an off oven and light on with near boiling water in another pan to keep the air in the oven moist. This final proof will take 1-2 hours and by now, the focaccia should be very gassy and ready to bake.
place oven at 475f and I use a pizza steal as well. Add whatever toppings you think you like. In my case, I used rosemary, parmesan cheese, and flakey sea salt. Add additional olive oil on top as well and dimple the dough in the pan.
Place the focaccia 8×9 tray on the pizza steal (middle rack) for about 15-20 minutes until the top is nice and brown. Remove the pan and now place the focaccia directly on the pizza steal for 4-5 minutes so the bottom gets brown and crisp. Remove and place on a wire rack until it gets cook enough to enjoy.
Update – I’m in the dead of winter where I live and my house is at currently 71f so that may impact fermentation time. The oven method really works to speed things along though.
Bubblehead616619
This is beautiful!
deelish85
Yeah, I think that’s called perfection!
Thanks for sharing the recipe!!
VinceCully
Well done! I saw your original post yesterday. After I finish making Maurizio’s English muffins, your recipe is up next!
4 Comments
Hey everyone posted this in the r/Sourdough subreddit and thought why not here too! I’ve been probably on an over 1 year quest to get what I feel is an amazing focaccia product. My definition of this would be a crunchy/crisp top and bottom while having an airy/pillow like interior with lots of bubbles and airholes. I’m constantly tweaking it but here’s my current setup and thought I should share.
300g King Arthur Bread Flour
225g warm water
200g very ripe starter (100% hydration) – feed at least overnight if wanting to start this in the morning.
7g sea salt
7g olive oil
Whatever toppings you wish (Rosemary, finishing flake salt, Parmesan, etc.)
1 tsp diastatic malt powder
Tools
8×9 pan
Pizza Steal (but not 100% necessary)
I put all the ingredients stated above together into a shaggy dough. I let sit for 30 minutes to let the dough hydrate fully in a tall bowl covered in a damp cloth. I do a series of 3-4 stretch and folds about 20 minutes apart until there is some very strong gluten formation going on. I let is sit in the bowl under the damp cloth for about an hour or so after that to get some gas. Should probably get 50% increase in size.
I transfer into a 8×9 pan that is completely coating with a thin layer of olive oil on the bottom. I carefully stretch the dough out as far as it would want to go (but probably won’t go all the way first try). I let the dough relax 15 min or so and stretch out again until most corners are covered. This may take 2 attempts.
For a final proof, I put the tray in an off oven and light on with near boiling water in another pan to keep the air in the oven moist. This final proof will take 1-2 hours and by now, the focaccia should be very gassy and ready to bake.
place oven at 475f and I use a pizza steal as well. Add whatever toppings you think you like. In my case, I used rosemary, parmesan cheese, and flakey sea salt. Add additional olive oil on top as well and dimple the dough in the pan.
Place the focaccia 8×9 tray on the pizza steal (middle rack) for about 15-20 minutes until the top is nice and brown. Remove the pan and now place the focaccia directly on the pizza steal for 4-5 minutes so the bottom gets brown and crisp. Remove and place on a wire rack until it gets cook enough to enjoy.
Update – I’m in the dead of winter where I live and my house is at currently 71f so that may impact fermentation time. The oven method really works to speed things along though.
This is beautiful!
Yeah, I think that’s called perfection!
Thanks for sharing the recipe!!
Well done! I saw your original post yesterday. After I finish making Maurizio’s English muffins, your recipe is up next!