This is my go to recipe for focaccia. It is also what I most often use my sourdough starter. This focaccia is great plain, dipped in high quality olive oil and balsamic vinegar, used in sandwiches or other dishes.
INGREDIENTS
500 grams of sourdough starter (fed 4-24 hours before)
500 grams bread flour or all purpose flour
300 grams water
7 grams active dry or instant dry yeast
10 grams salt, plus more for sprinkling on top
extra virgin olive oil for greasing the tin, bowls and drizzling on top of the focaccia
any additional toppings like za’atar, cherry tomatoes, olives, fresh herbs, onions cheese, etc.
INSTRUCTIONS
Step 1
Mix the yeast with the sourdough starter. Let sit 2-4 hours on counter.
Step 2
In a bowl a bowl mix the sourdough starter mix, water, flour, and the salt to the bowl and mix until roughly incorporated.
Step 3 Time to knead the dough. I first knead the dough in my mixer for a few minutes and then knead by hand since I am a little lazy. This bread dough is sticky, I suggest working with oiled hands, this will somewhat prevent the dough from sticking to your fingers, making the kneading process a lot easier. Using the slap and fold method (a lot messier, but a lot more structure in our bread), where you literally lift up the dough with both hands, then slap the dough onto the table folding it onto itself.
Step 4
Now it is time to proof it. Shape the dough into a ball, using your oiled hands and place it in a large, very well oiled bowl or container and cover it (to prevent any air from getting in there and drying up the dough. Let proof overnight.
Step 5
Now it is time to take your dough and place it in its baking dish. Therefore, choose your baking dish! There isn’t a particular dimension you need. Keep in mind that the dough will double in size in the pan, so choose the dish accordingly. You also want something with ridges that will contain the dough while proofing and while baking.
Step 6
Just drizzle some extra virgin olive oil at the bottom of the pan and spread it all over the bottom and the sides of the pan using a brush or your hands. You want to be generous, but you also don’t want the dough to fully sink in the oil.
Step 7
Using your hands place the dough in the baking dish, in no particular shape. Cover the baking dish and let the focaccia rise at room temperature for 1 to 2 hours or until doubled in size. I suggest covering the baking dish with another baking pan with ridges that leaves a lot of room for the dough to rise up. If the dish is not deep enough, something like a towel or cling film will just stick to the dough once it has risen, which is not what we want.
Step 8
Preheat the oven at 425°F.
Step 9
Once the dough has risen, drizzle some more olive oil on top. Oil your hands, once again, and dimple the dough using your fingers. Sprinkle salt on top of the focaccia or any additional toppings of choice and bake the focaccia until golden brown on top. It could take anywhere from 30 minutes to 1 hour, so keep an eye on it, check on it from time to time! I topped mine with onion and cheese, my favorite!
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