For sourdough starter:
– 20 g sourdough starter
– 100 g water
– 100 g flour
Fot Dough:
– 200 g sourdough starter
– 360 g water (90%)
– 240 g bread flour
– 160 g whole wheat flour
– 20 g olive oil
– 10 g salt
For topping:
• Green oil
• 100 g Cocktail tomatoes
• 100 g olives
• 100 g mix of parmesan and cheddar cheese
• Pinch of sea salt
Green oil:
• 20 g fresh parsley
• 20 g fresh basil
• 80 g olive oil
Mix it all together with an immersion blender until smooth.
In The Evening :
– Feed your starter in the evening with a 1:5:5 ratio and leave it overnight to reach its peak by morning.
Next Morning:
1. Mix the sourdough starter, water, flour, olive oil and salt together, (all ingredients) cover with a lid or kitchen towel and leave rest for 30-40 minutes.
2. Perform three sets of coil fold with an interval of 30-40 minutes. After the last one, transfer the dough to a baking dish greased with olive oil and leave the dough to rise until it has doubled in size (the dough should be very airy and have bubbles on the surface).
3. Drizzle green oil top of the dough.
4. Dimple the dough with your fingers, evenly space all over the dough surface.
5. Add toppings, sprinkle a little salt.
6. Bake in a preheated oven at 200°C, 390°F for 30-35 minutes until golden brown.
7. Cool it and serve with your favorite dishes or make sandwiches.
• For this recipe, it’s better to use flour with a high protein content (mine is 12.5%).
• If you don’t have strong flour, reduce the dough hydration to 70% (use 280g of water instead of 360g). Flour with a higher protein content can absorb more water.
• You can add an overnight fermentation for this focaccia to develop a more intense flavor. After the last coil fold, leave the dough in the fridge overnight. In the morning, take the dough out of the fridge and let it warm up and rise to an airy consistency, then proceed with the recipe as described.
– The best way to achieve great bread is by observing your dough. You can follow the recipe exactly, but still get a completely different result because there are many factors that affect the dough, and these factors vary for each baker: your starter, the amount and temperature of the water you add, the type of flour, the temperature of your kitchen, the humidity, and many others. At the beginning of my sourdough baking journey, I always relied on the recipes I found, and most of the time, the result was poor. My bread didn’t ferment properly, and I ended up with dense, chewy, and tasteless bread.
Experiment and trust your instincts—the more loaves you bake, the better you’ll understand your dough 🤍
#focaccia #sourdoughfocaccia#highhidrationdough#bread#focacciarecipe #sourdoughfocacciarecipe#breadrecipe#focacciabread#highhidrationfocaccia
10 Comments
For sourdough starter:
– 20 g sourdough starter
– 100 g water
– 100 g flour
Fot Dough:
– 200 g sourdough starter
– 360 g water (90%)
– 240 g bread flour
– 160 g whole wheat flour
– 20 g olive oil
– 10 g salt
For topping:
• Green oil
• 100 g Cocktail tomatoes
• 100 g olives
• 100 g mix of parmesan and cheddar cheese
• Pinch of sea salt
Green oil:
• 20 g fresh parsley
• 20 g fresh basil
• 80 g olive oil
Mix it all together with an immersion blender until smooth.
In The Evening :
– Feed your starter in the evening with a 1:5:5 ratio and leave it overnight to reach its peak by morning.
Next Morning:
1. Mix the sourdough starter, water, flour, olive oil and salt together, (all ingredients) cover with a lid or kitchen towel and leave rest for 30-40 minutes.
2. Perform three sets of coil fold with an interval of 30-40 minutes. After the last one, transfer the dough to a baking dish greased with olive oil and leave the dough to rise until it has doubled in size (the dough should be very airy and have bubbles on the surface).
3. Drizzle green oil top of the dough.
4. Dimple the dough with your fingers, evenly space all over the dough surface.
5. Add toppings, sprinkle a little salt.
6. Bake in a preheated oven at 200°C, 390°F for 30-35 minutes until golden brown.
7. Cool it and serve with your favorite dishes or make sandwiches.
• For this recipe, it’s better to use flour with a high protein content (mine is 12.5%).
• If you don’t have strong flour, reduce the dough hydration to 70% (use 280g of water instead of 360g). Flour with a higher protein content can absorb more water.
• You can add an overnight fermentation for this focaccia to develop a more intense flavor. After the last coil fold, leave the dough in the fridge overnight. In the morning, take the dough out of the fridge and let it warm up and rise to an airy consistency, then proceed with the recipe as described.
– The best way to achieve great bread is by observing your dough. You can follow the recipe exactly, but still get a completely different result because there are many factors that affect the dough, and these factors vary for each baker: your starter, the amount and temperature of the water you add, the type of flour, the temperature of your kitchen, the humidity, and many others. At the beginning of my sourdough baking journey, I always relied on the recipes I found, and most of the time, the result was poor. My bread didn’t ferment properly, and I ended up with dense, chewy, and tasteless bread.
Experiment and trust your instincts—the more loaves you bake, the better you’ll understand your dough 🤍
Q fantástica como todo lo q haces.
puedes poner la descripción de la receta con opción en español para aprender los detalles de lo q has puesto? Gracias!!!!
Μπραβοοοοοοοο ❤❤❤❤❤❤❤❤❤
Looks great!! Would you please let me know how to make a sourdough starter from scratch? Thank you in advance!
❤❤❤❤❤❤❤❤❤😊😊😊😊😊😊
Omg so good 😋❤
У вас очень красивый канал и видео, Алина. Спасибо за подробный рецепт. Искала рецепт Фокачи из ц/з муки. Ваш рецепт следующий на очереди. Спасибо 🙏
Oh I love it. ❤❤
I like mine a bit thinner.
But I love yours. The texture in focaccia is what makes my mouth water. And yours is amazing. 😋
🤤🤤🤤
What is the size of the pan you’re using?