Sourdough Focaccia

 Course: Dinner, Lunch, Snack

 Cuisine: Italian

 Keyword: focaccia, sourdough focaccia, tablebread

 

 Prep: 30 minutes

 Cook: 30 minutes

 Proofing: 5 hours

 Total: 6 hours

 

 Servings: 1 focaccia

 

 Calories: 3001kcal

 

 Author: Sune Trudslev

Nutrition Facts

Sourdough Focaccia

Amount Per Serving (1 focaccia)

Calories 3001Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 3g19%

Sodium 5473mg238%

Carbohydrates 594g198%

Fiber 21g88%

Sugar 2g2%

Protein 85g170%

* Percent Daily Values are based on a 2000 calorie diet.

A wonderful Italian tablebread with sprigs of rosemary, crunchy crystal salt, ripe cherry tomatoes and plump kalamata olives. It's a crowd pleaser.

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Equipment

• roasting pan 38x30cm
• wire rack

Ingredients

Dough

• 528 g all-purpose flour
• 226 g bread flour
• 589 g water 539g for initial mix, 50g later
• 14 g salt
• 143 g sourdough starter 100% hydration
• 15 g olive oil

Toppings

• fresh rosemary
• olive oil
• Maldon salt
• kalamata olives
• cherry tomatoes

Instructions

Mix dough

• To a bowl add 528g of all-purpose flour, 226g of bread flour and 14g of salt. Mix with your fingers to combine.
• Add 143g of mature sourdough starter (meaning it have been fed within the last 12 hours) on top and pour 539g of water in.
• Mix with your hands until it comes together. Then start folding to dough in over itself then turn the bowl a little bit and repeat.
• When you have a cohesive dough, gauge it. If it's very wet and soupy don't mix in the rest of the water. If it looks like it can take more, put in as much as you think the dough can take.
• Once you're done with that you should start to see the first signs of gluten development.
• Add 15g of good olive oil on top and fold that in.
• Leave the dough to rest for 30 minutes under a damp dish towel.

Bulk Fermentation

• Now it's time to do three sets of stretch and folds spaced out by 30 minutes.
• If you don't know how to do stretch and folds, have a look how I do it in the companion video.
• Grab your roasting pan and smear it with olive oil.
• After you finish the last set of stretch and folds add the dough to the roasting pan. Press the dough out into the corners and stretch it as far as it goes without tearing it.
• Put a damp towel over top and let the dough rest for 30 minutes.
• Over the next hour do two more stretches to get dough as close to the corners you can. 
• Then let the dough rest until it's properly fermented, being very bubbly and light. It took about two hours at around 21°C/70°F for me.
  
• When there's about half an hour left of fermentation turn your oven on to 230°C/450°F. I used fan assist.

Dimple and add toppings

• When the dough is good and fermented grab it and gather all your toppings.
• Dimple the dough with your fingers. Press all the way through down to the pan.
• Then splash one to two tablespoons of olive oil over the dough.
• Add all the toppings. Be sure to push bigger toppings into the dough, so they are seated and won't fall out after the bread is baked.

Bake

• Put the pan in the oven and bake for about 30 minutes.
• If you oven heats unevenly make sure to invert the pan about half way through the bake.
• When the end of the bake is nearing keep an eye on the dough and take it out when it's sufficiently browned. If at the 30-minute mark isn't brown enough bake it for longer.
• Leave it to cool for a couple of minutes and the remove it from the pan and put on a wire rack.
• Serve right away or let it cool. It's all good.

Video

https://foodgeek.dk/en/sourdough-focaccia-recipe/