Sourdough Foccacia
Ever since I've made my sourdough starter I have been sticking to the same basic sourdough bread (just starter, flour, salt, water) because it tastes so wonderful. But... I also wanted to see what other recipes sourdough starter would go well with... I wanted to try with a bread with a crispy crust and yet allow the sourdough flavour to come through. And that's how I decided to try it with a focaccia recipe.
First, I have to defrost my starter, which had been in the fridge for the past week. It looked a bit watery but after discarding the liquidy parts and feeding it with 1/4 cup bread flour and 1/4 water, it looked well and bubbly and ready to go again!
Recipe
Recipe
150g Bread flour
120 ml water *
A pinch (or 2) of salt
75g sourdough starter
Olive oil
1. First, mix the ingredients except olive oil and water in a bowl. Add water gradually until a dough forms, then add a little more, so a wet dough is formed. We need to adjust the water content as the sourdough starter also contains water. In that way we will not get an overly wet dough.
2. Rub a bit of olive oil on your hands and the dough and start kneading. Knead for 15 minutes. When the dough gets sticky again add a little olive oil to keep going.
3. Leave the dough in the bowl to proof for 4 hours, until doubled in size.
4. Now the dough resembles a blob. Transfer the 'blob' to a tray lined with baking paper. Try to spread the dough out with your fingers and drizzle a little olive oil on top. Make depressions in the dough to give the focaccia its distinctive look.
5. Leave it to proof for about 2-3 hours.
6. Bake in a preheated oven at 220 degrees C for 20-25 minutes. Leave to cool on a rack completely, before storing.
Tasting: The focaccia is crispy on the outside and fluffy in the middle. The fragrance of the olive oil and the taste of the sourdough brings out a richer taste. Yum!
1. First, mix the ingredients except olive oil and water in a bowl. Add water gradually until a dough forms, then add a little more, so a wet dough is formed. We need to adjust the water content as the sourdough starter also contains water. In that way we will not get an overly wet dough.
2. Rub a bit of olive oil on your hands and the dough and start kneading. Knead for 15 minutes. When the dough gets sticky again add a little olive oil to keep going.
3. Leave the dough in the bowl to proof for 4 hours, until doubled in size.
4. Now the dough resembles a blob. Transfer the 'blob' to a tray lined with baking paper. Try to spread the dough out with your fingers and drizzle a little olive oil on top. Make depressions in the dough to give the focaccia its distinctive look.
5. Leave it to proof for about 2-3 hours.
6. Bake in a preheated oven at 220 degrees C for 20-25 minutes. Leave to cool on a rack completely, before storing.
Tasting: The focaccia is crispy on the outside and fluffy in the middle. The fragrance of the olive oil and the taste of the sourdough brings out a richer taste. Yum!
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