Lately, I’ve been fascinated by sourdough, especially since I followed Martino Beria’s classes. I know you probably don’t have a sourdough starter at home yet, but if you like baking and healthier food like me, I encourage you to do so, so you can also make your own focaccia such as this one.
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Put the water in a bowl and mix it with your sourdough starter. Combine well.
Add the flour and mix. The dough should not be mixed too much, just ensure it is fully hydrated.
Wet your hands and gently grab and pull the dough to mix it further.
Cover the bowl with a towel and let the dough rest for 1 to 2 hours.
Add the salt. With wet hands, incorporate the salt into the dough and let it rest again for 20 minutes.
Add the olive oil on top. Stretch and fold the dough to incorporate it.
Let the dough rest again for 20 minutes.
Grease a round baking pan with olive oil.
Transfer the dough into the pan and stretch it so it fills the pan.
Let the dough proof for 4 to 6 hours.
Add some olive oil on top and press your fingers into the dough to create dimples.
Bake at 220°C for 20 minutes.
Ensure your sourdough starter is active and bubbly before using it for the best results.
Wet your hands while handling the dough to prevent sticking.
For added flavor, sprinkle some rosemary or sea salt on top before baking.
Allow the focaccia to cool slightly before slicing to maintain its structure.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be denser. You might need to adjust the water quantity slightly.
What if I don’t have a sourdough starter?
You can create your own sourdough starter at home or substitute with instant yeast, but it will no longer be a sourdough focaccia.
How do I know when the dough has proofed enough?
The dough should appear puffy and have risen significantly. Press it gently with your finger; it should leave an indentation that slowly springs back.
Can I add toppings to the focaccia?
Yes, you can add toppings like cherry tomatoes, olives, or herbs before baking for extra flavor.
How should I store leftover focaccia?
Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze it for longer storage.
