This recipe shows it is possible to make outstanding sourdough focaccia without kneading/stretching/shaping the dough at all. All ingredients are mixed and placed directly into an oiled baking tin. All you need is a bit of time! It's perfect to start in the evening and bake it in the morning! Recipe for a 28x21 cm (11x8 inch) focaccia:
-342g strong bread flour (I used French T65 flour - 13% protein)
-266g lukewarm water
-92g very active sourdough starter (at 100% hydration)
-8g (sea)salt
-8g extra virgin olive oil (+ more for greasing the tin + topping)
Method:
-Dissolve the salt and the sourdough starter in the water using a spoon
-Mix in the olive oil
-Use your hands to mix the liquid and the flour
-Spreadout the dough in a well oiled baking tin
-Cover and let proof at room temperature (about 21°C / 70°F) for 11-12 hours
-Shortly before baking, sprinkle about 2-3 tablespoons of olive oil on top of the dough and dimple the dough with oiled fingers
-Sprinkle course sea salt on top and add any toppings you like. I'm using a mix of fresh chopped sage and oregano
-Bake for about 30 minutes in an oven preheated to 200°C / 392°F or until golden. It's probably necessary to turn the baking tin around after 15 minutes to ensure even browning.
0 Comments