Sourdough Focaccia
Serves 8120 mins prep30 mins cook
A staple hybrid sourdough focaccia recipe for fluffy, bubbly focaccia every time. Topped with mixed olives, tomatoes, leeks, and red onion, this focaccia is enhanced by the use of vacuum sealing containers for longer-lasting produce.
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What you need
Instructions
1: In the morning, mix the bread flour with water (reserve 20g of water for step 2). Cover and let autolyse for at least 1hr or until your starter is ready. 2: Add your levain and combine. Then add salt, yeast, and the remaining 20g of water. Once combined, add in your olive oil. Mix and perform slap and folds until the dough comes together. 3: Place it back into a bowl, cover, and bulk ferment for 30mins. 4: Perform 2-3 rounds of stretch and folds each separated by 20-30mins. 5: Perform 2-3 rounds of coil folds each separated by 20-30mins. The dough should show signs of fermentation and be smoother now. 6: After all rounds of folds, transfer the dough to a well oiled 9x13” pan. Gently stretch the dough out so it fills the pan. Cover and bulk ferment for at least 3-4 hrs in a warm environment. 7: When the dough is ready, preheat your oven to 450F. Drizzle the dough with olive oil, grease your hands, and dimple the dough. 8: Add your favorite toppings, drizzle with more oil, and bake for 25-30mins or until the top is golden brown.View original recipe