Foccacia Sauerteig TEST

재료

100g sourdough starter

375g water

20g olive oil

20g honey

500g flour (AP or bread)

10g salt

방향

In a large bowl, mix starter, water, oil, and honey. Add flour + salt. Stir until no dry bits remain. Rest 30 mins.

Do 2–3 rounds of stretch + folds, 30 mins apart.

Bulk ferment 6–8 hrs at room temp until puffy + jiggly.

Place in oiled 9x13” pan (or divide for smaller ones). Rest 15–30 mins, drizzle with olive oil and dimple with oiled fingers.

Let rise 1–2 hrs (or cold proof in fridge up to 48 hrs, but bring to room temp before baking).

Top with flaky salt. Bake at 220C for 25–30 mins, until golden + crisp.

노트

Garlic Butter Glaze

3 tbsp butter

2–3 tsp garlic (or 2–3 bulbs, minced)

1 tsp herbs

1 tbsp parmesan

Melt butter, add garlic + herbs, fry 1 min to soften.

Brush glaze over baked focaccia, then return to oven for 2–3 mins.

Top with fresh parm + parsley.

Cool 20 mins before slicing :)