Focaccia Delights: A Sourdough Journey

From Boules to Focaccia: Exploring the Sourdough Universe

Calling all sourdough enthusiasts! Join us on a delightful adventure as we explore the world of focaccia bread.

 Inspired by a friend's generous gift of a sourdough starter, I embarked on a journey of discovery and experimentation. With the support and knowledge gained from this wonderful community, I have dived into the art of baking, starting with classic boules and now venturing into the realm of flavorful focaccia. Join me as I share my tried and tested focaccia recipe, hoping to inspire fellow bakers to step outside their comfort zones and embrace the joy of creating something different. Let's celebrate the magic of sourdough and embark on a delightful journey of baking!

Recipe: Irresistible Sourdough Focaccia

Ingredients:

• 200 grams active sourdough starter

• 400 grams bread flour

• 300 grams water

• 10 grams salt

• 50 grams olive oil, divided

• Toppings of your choice (such as fresh rosemary, cherry tomatoes, olives, or sea salt flakes)

Instructions:

• In a large mixing bowl, combine the sourdough starter, bread flour, water, and salt. Mix the ingredients until they come together to form a shaggy dough.

• Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes to 1 hour. This will allow the gluten to develop.

• After the resting period, perform a series of stretch and folds. Wet your hands with water and gently stretch one side of the dough up and fold it over to the middle. Repeat this process from each side of the dough until you've completed a full rotation.

• Cover the bowl again and let the dough rest for another 30 minutes to 1 hour. Repeat the stretch and fold process two more times at 30-minute intervals.

• After the final stretch and fold, cover the bowl and let the dough bulk ferment at room temperature for 4-6 hours, or until it has doubled in size. The exact time will depend on the temperature of your kitchen.

• Preheat your oven to 450°F (230°C) and place a cast-iron skillet or baking dish on the bottom rack to preheat.

• Lightly oil a baking sheet with 25 grams of olive oil and transfer the fermented dough onto it. Gently stretch and press the dough out to cover the entire surface of the baking sheet.

• Drizzle the remaining 25 grams of olive oil over the dough and use your fingertips to create dimples all over the surface. This will give the focaccia its classic texture.

• Add your desired toppings, such as fresh rosemary, cherry tomatoes, olives, or sea salt flakes, pressing them lightly into the dough.

• Place the baking sheet with the focaccia on the middle rack of the preheated oven. Pour a cup of hot water into the preheated skillet or baking dish on the bottom rack to create steam.

• Bake the focaccia for 20-25 minutes, or until it turns golden brown and develops a crisp crust.

• Remove the focaccia from the oven and let it cool on a wire rack before slicing and serving.

Venturing beyond the realm of classic boules, the journey into sourdough focaccia has been a delightful exploration. With the generous gift of a sourdough starter and the support of a vibrant community, I've discovered the joy of creating flavorful and irresistible focaccia bread. By sharing this recipe, I hope to inspire fellow bakers to embrace the excitement of trying something different and expanding their baking horizons. Let the magic of sourdough continue to inspire you as you embark on your own journey of baking excellence. Happy baking, and may your kitchen be filled with the aroma of freshly baked focaccia!