check both recipe and enjoy. please
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As much as I like adding toppings to focaccia, the classic version is still my favourite. Here’s my go to recipe these days.
Now sourdough focaccia recipe😍😍😍😋 دستور نان فوگاچیا یا هم فوگاسیا
Ingredients:
🌾400g plain white 00 flour (100%)*
💦 300g water (75%)
💫 80g starter (20%)**
💦 1 subscribe ( if you wish to see more shorts with full recipe)
🧂 8g salt (2%)
12g organic evoo 3%
Toppings: fresh rosemary, evoo,
* alternative to use a 50/50 mix of Plain/All Purpose and Strong Bread Flour.
** alternative to use 30% surplus/discard (mine is still active 1-4 days old).
Method:
➡️dissolve starter in water, salt, oil and then flour. Mix until no dry clumps. Rest 60 mins
➡️ Make several pull and folds and lastly a double coil fold. (The dough is really wet & sloppy, so wet your hands!). Rest an hour
➡️ 3 further coil folds every 30-45mins.
➡️ bulk until double or just over.
➡️ cold retard overnight.
➡️ in a WELL oiled pan,* tip out your dough; drizzle more evoo over the dough and flip it back so the smooth side is facing up. Gently put your hands all the way under the dough to stretch it a little , it doesn’t need to go to the edge, it will eventually relax and spread out. Leave to rest 1-2 hours depending on your room temp. (Mine is currently 24-25c)
➡️ preheat oven 230c. Drizzle evoo on your fingers and on the surface of the dough and dimple away!! Add whatever toppings you like. (If you add fresh rosemary, it helps to coat it in evoo to prevent burning).
➡️ bake 230c for about 20-25mins. Depending on your oven, you might need to rotate the tray for the last 10 mins.
➡️ enjoy while it’s still warm!
*this pan is 9×13 inch. It also bake in a 10×13 inch one too (just bakes up a little thinner)
If you try, please tag me, would love to see your bakes. I’ve added them in my highlights too if you want to see other peoples creations. Happy baking!
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NOW Yummy 🌿Chimichurri Focaccia🌿😍😋
Chimichurri is probably my favourite condiment. It pairs so well with grilled meat, fish + veggies (especially on grilled cauliflower!). After making a batch the other day, I suddenly had a thought…how good would it be on top of focaccia?! And let me tell you…it really works 😍
Chimichurri Sauce
▫️1/4 cup (25g) very finely chopped flat leaf parsley
▫️1/4 cup (25g) very finely chopped cilantro/coriander (this isn’t traditional, but I love it! Sub with more parsley if you’re not into cilantro)
▫️1 tsp dried oregano
▫️3-4 cloves of finely minced garlic
▫️1 red chilli, deseeded + finely diced
▫️2 tablespoons red wine vinegar
▫️1/2 cup (115g) extra virgin olive oil
▫️1 tsp flaky sea salt
▫️Black pepper to taste
Mix all together and let marinate for at least an hour before using. It can be stored in a sealed container in fridge for an extra day or two.
In this video, I used my chimichurri to top sourdough focaccia and then made a chicken chimichurri sandwich with grilled peppers + onions. It would also be delicious with more veggies and maybe even some cheese for a veggie option 🌶🌿🧄👌🏻
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