Sourdough Focaccia Tutorial

• 总时间: 17 hours 23 minutes

配料

100g (about 1/2 cup) active sourdough starter

390ml (about 1 2/3 cups) warm water

1 Tablespoon (15ml) extra virgin olive oil

2 teaspoons (10g) fine sea salt

500g (about 4 cups) white bread flour (12% protein content or higher)

步骤

Mix as instructed in video. Cover, wait 30 mins (room temp). Stretch and fold. Cover, wait 30 mins (room temp). Stretch and fold. Cover, wait 30 mins (room temp). Stretch and fold. Cover at room temp for about 4 hours. Wrap up (using plastic wrap, covered bowl or reusable cover) and put into fridge. The next day, transfer to tray as instructed and proof at room temperature for about 2-3 hours before baking. Drizzle with extra virgin olive oil, dimple, add any desired toppings and plenty of flaky sea salt and bake.

220C/430F oven. Bake for 22-25 minutes on the lowest rack in oven - I find this helps to crisp up the base.

Adapt for same day:

If you’d like to adapt this recipe to bake on the same day, simply leave the dough for an additional hour in the bowl at room temperature before tipping into the oiled tray and then continue to follow the instructions as normal in the tutorial/recipe. That would be about 7 hours total proofing time including the stretch and folds, plus an additional 2 hours proofing in the tray before baking. Most of it is hands off time so you can just forget about the dough and come back to it - I’m just warning that you should start it fairly early in the morning if you’d like it on the same day! If you’re a sourdough baker you’re probably not phased by this long timeline 😅