
Sourdough Focaccia Bread
Equipment
Ingredients
- 100 g Sourdough Starter
- 12 g Real Fine Salt
- 490 g Filtered Water
- 100 g Organic Whole Wheat Flour
- 500 g Unbleached Organic Bread Flour
- 3-6 Tbsp EVOO
- 1 Tbsp Flaked Sea Salt
- 1.5 tsp Italian Seasoning
Instructions
- In a large bowl combine the starter, water and salt, stirring to dissolve the starter.
- Add the whole wheat flour and mix into the starter solution with a whisk to eliminate any clumps.
- Add the unbleached bread flour and mix until a shaggy dough forms. Cover and set aside.
- In 30-minutes do 8 folds (2 rounds of 4-folds turning the bowl 90 degrees for each fold) where you grab the dough from the top of the bowl towards the bottom of the bowl and pull it up and over towards the bottom of the bowl, repeat in another 30-minutes.
- Pro Tip: Dampen your hands with cool water before folding to reduce the dough from sticking to your hands.
- After the last round of folds, rub 1-2 Tbsp EVOO over the dough, cover and let sit until doubled, 2-8 hours.
- Once the dough has doubled, take 1-2 Tbsp EVOO and coat the baking pan you are going to use.
- Loosen the dough from the sides of the bowl and place into the center of the oiled baking pan. You can fold in the sides to create a rectangular shape (make sure you flip the dough back over so the seams are down), or you can just let it organically rise, which is what I do.
- Gently coat the dough with 1-2 Tbsp of EVOO and set aside, uncovered for 2-8 hours until the dough has doubled in size.
- Preheat the oven to 425 degrees.
- In a small bowl, combine 1-2 Tbsp EVOO and the Italian herbs, then pour over the focaccia. Using your fingers, gently press them down into the dough making dimples all over the top of the bread. Sprinkle generously with flaked sea salt and bake.
- Bake for 20-25 minutes until golden and lightly browned.
- Remove from the oven and from the baking pan transferring the bread to a cooling rack.
- Cool slice and serve!
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