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!!