My sourdough focaccia is not only the easiest way to utilize sourdough starter if you're struggling on your sourdough journey (in my opinion) but it is completely faultless. It has beautiful flavor and the olive oil makes it golden and crispy. It's fluffy from the fermentation of the sourdough, and to me you can't have focaccia without the accoutrements. I push garlic cloves, whole, right into the dough. Before it cooks, sprinkle on flake salt, rosemary and red chili flakes, feel free to even sub some olive oil for chili oil. This dough can be prepped in a few hours and made within 6 hours. It pairs stunningly with a bright vinegary salad, or your main meal. This has been my most requested bake in the last month. I send my customers home with some homemade hot honey to top it off.
**Ratios are in weight. When using sourdough starter, I highly recommend using a food scale.
What You'll Need:
600g water
300g sourdough starter (bubbly, active)
800g bread flour8
16g salt
extra virgin olive oil (in recipe)
Toppings:
5-6 cloves of garlic
2 TB evoo or Chili crisp!
flake salt
Step 1: Make the Dough
In a large bowl, pour your water and sourdough starter. Whisk together to combine.
Add your flour to your bowl and with a wooden spoon, stir and incorporate all the flour and water/ starter together. It will be very sticky, you can use wet hands and work it together if needed. Cover and let sit for 40 minutes.
** do not skip this step.
After 40 minutes, distribute your flake salt on top of your dough. With wet hands, take one corner and fold it over the top of itself. Turn the bowl as you go. This method is called "stretch and folds". Do this with each corner twice and then let rest for another 40 minutes.
After the second 40 minutes, with wet hands, use both hands and pull the dough up towards you. The dough should come apart from the sides of the bowl. Set it down and now repeat this process again. It's called a "coil fold".
Let sit for 4-5 hours (or until doubled in size)
Preheat your oven to 450°
In an oiled-iron skillet, place your dough and dimple it with clean fingers. I press about 6-8 cloves of whole, peeled, garlic into the dough, some flake salt and crushed red pepper.
For the oil: about 3 tablespoons in the skillet, and 1 tablespoon on the dough.
Bake for 25-28 minutes. Immediately remove from pan and place on cooling rack.
Garlic/Herb Chili Crisp:
1/2 cup olive oil mayo
1/2 cup greek yogurt Plain
3 cloves fresh garlic, minced
1 tsp flake salt
1 tbsp chili crisp
zest of half a lemon
1 sprig rosemary
1 tbsp gochugaru
Kommentarer