Sourdough Focaccia Bread. OKAAAAY!! Just call me Micki Picasso or Monet Micki!! No, but really, I am quite proud of this focaccia bread!! It's turned out amazing!!
Recipe for sourdough focaccia bread
Sourdough Focaccia Bread.
OKAAAAY!! Just call me Micki Picasso or Monet Micki!! ?? Honestly, I’m really quite proud of this focaccia bread!! It turned out amazing!! ??
I’m happy because it’s much prettier than I dared hope for!! ??
Start by making this delicious dough as early in the day as possible.
This way, it has plenty of time to rise and develop before being refrigerated overnight….
Servings: bread
Sourdough Focaccia Bread
Sourdough Focaccia Bread. OKAAAAY!! Just call me Micki Picasso or Monet Micki!! No, but really, I am quite proud of this focaccia bread!! It's turned out amazing!!
Ingredients
Dough
- 125 gram Sourdough active
- 450 gram Wheat Flour
- 9 gram Salt
- 350 gram Water lukewarm
- Oil a bit - for bowl and pan
Garnish
- 45 gram Olive Oil
- Flake Salt
- fresh rosemary for the classic version or other delicious toppings such as rosemary, onions, olives, tomatoes, dill, chives, radishes, chili, etc.
Instructions
Day 1:
- Combine all ingredients together and mix the dough in a stand mixer for 8-10 minutes.
- The dough should not be firm but should just be able to come together when the speed is increased.
- When you turn off the machine, the dough should spread out again.
- Place the dough in an oil-greased bowl and fold it over itself 2-4 times over the next couple of hours.
- Let the dough rest on the kitchen counter until evening.
- Transfer the dough into a generously greased baking sheet, approximately 30x23 cm, and gently press it out to the edges.
- Let the focaccia rise covered in the refrigerator overnight.
Day 2:
- Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit), conventional oven.
- Take the dough out of the refrigerator and let it rest on the counter for half an hour.
- Drizzle olive oil over the dough and press holes into the focaccia with your fingers, allowing the oil to seep into the tiny indentations.
- The classic focaccia is sprinkled with salt and rosemary, or you can go all out with an artistic flair and create beautiful patterns with herbs and vegetables!
- Bake for about 25-28 minutes on the second-to-lowest rack until the bread is golden and delicious!
- Enjoy it a lot!!