This was my first Sourdough Focaccia I ever made. My 8-day old starter just passed the float test yesterday, so today I have decided to put him to good use. 😃
If you don’t have a sourdough starter, please check out my Simple Sourdough Starter recipe video tutorials here:
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I also have some Sourdough discard recipes here:
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This recipe makes small Focaccia and can be easily doubled if desired.
You will need:
195 grams water, lukewarm (lunkent vand)
50 grams active sourdough starter 100% hydration (aktiv surdej)
4 grams fine sea salt
7 grams olive oil, plus more for pan and finishing
50 grams (1/3 cup + 1 tbsp) all-purpose flour (hvedemel)
225 grams (approx. 1 and 3/4 cup) type 00 flour or also called pizza flour or Italian 00 flour (tipo 00 Mel)
– and your favorite focaccia toppings 😊
About 30 minutes before your dough is ready, preheat the oven to 220 degrees Celcius (428F) and prepare your toppings.
Bake your focaccia in the bottom third of the preheated oven for 25 to 30 minutes, or until golden brown – or longer if you are making bigger focaccia. (If like me your oven has a hot spot, turn the pan around halfway through).
QUICK TIPS:
– Make sure your starter is active and bubbly before using it. Do a float test.
– This recipe involves a 4-hour prove and an 8-hour (or overnight) prove. So, maybe start making the dough around 4 in the afternoon before you plan to eat it.
– Wet your hands when doing the stretch and fold so that the dough doesn’t stick to your fingers.
– Buy a really nice extra virgin olive oil for this recipe. So much of the flavor and texture for this bake comes from the olive oil.
– The toppings are also important.
– Focaccia tastes best warm within a few hours of baking, but you can also wrap in aluminum foil and store for a day or so.
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Happy baking!
Paula xoxo
Music: Exhale by Jeremy Blake from Youtube Music Library