SOURDOUGH FOCACCIA
This bread is so easy it's not mine I found it on the net and I have used it many times with various toppings
Provided by Tea Jenny
Categories Brunch
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the the above ingredients, kneading in flour 1/2 cup at a time.
- Let rise till double, punch down, and kneed a little to let the gases out.
- Let the dough relax for 10 minutes or so .
- Roll the dough into an oval about 9x6 and place on your favourite baking surface.
- The dough should be about an inch thick.
- Make dents all over the surface of the dough.
- Pour on olive oil liberally and spread it all around. It will pool in the dents.
- Top with herbs and spices, and possibly parmesan.
- My favourite is fresh ground black pepper and coarsely ground salt,.
- Let rise until double again, and bake at 450°F for 15 to 20 minutes,or until brown and sounds hollow when tapped on the bottom.
Nutrition Facts : Calories 257.4, Fat 11.8, SaturatedFat 1.5, Sodium 291.5, Carbohydrate 33.2, Fiber 1.1, Sugar 1.5, Protein 4.3
SOURDOUGH FOCACCIA
If you have limited experience baking bread or sourdough, this recipe is about as forgiving as they come. The technique teaches you the basics of bread-making, from making the levain and autolyzing to folding. The result is thick and crunchy focaccia that is deliciously olive-oil-laden, like your favorite deep-dish pizza.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Levain: On day 1 at night, mix together starter, flour, and water in a large bowl. Cover with a damp kitchen towel or a large plate and let stand at room temperature 10 to 12 hours.
- Dough: On day 2 in the morning, make an autolyze: In a large bowl, dissolve levain in water. Add both flours and stir to combine. Cover with a damp kitchen towel and let stand at room temperature 1 hour.
- Sprinkle autolyze with salt; drizzle with 1 tablespoon oil. Pinch and fold several times to incorporate. Cover and let stand 30 minutes.
- With dampened hands, grab underside of dough, stretch it out, and fold it back over itself. Rotate bowl one quarter-turn and repeat 6 times. Cover and let stand 30 minutes. Repeat process 4 more times (about 3 hours total). After final folding, you should have a soft, elastic dough.
- Drizzle remaining 3 tablespoons oil evenly into a 9 1/2-by-12 1/2-inch rimmed baking sheet or a 9-by-12-inch baking pan. Scrape dough onto sheet and pat out to flatten, pushing it into edges. (If it springs back, cover and let stand 10 minutes, then continue until dough fills pan.) Drape with plastic wrap. (Dough can be made to this point and refrigerated up to 24 hours.)
- Let dough stand until it is bubbly and soft and almost reaches top of pan, about 2 hours (or 3, if it's been refrigerated). Preheat oven to 450°F. Use your fingers to make dents all over top of dough. Drizzle generously with oil and sprinkle with flaky salt. Season tomatoes with fine salt and scatter over dough. Sprinkle with rosemary.
- Place a foil-lined rimmed baking sheet on lowest rack (to catch any oil overflow). Bake focaccia on center rack until golden brown and cooked through, 25 to 30 minutes. Let cool on sheet on a wire rack 10 minutes, then transfer directly to rack and let cool completely. (You may need to run a spatula underneath to release it.) Focaccia is best served the day it's made, but can be stored in an airtight container at room temperature up to 2 days.
SOURDOUGH FOCACCIA
Bake a fresh batch of sourdough focaccia with our step-by-step recipe and top breadmaking tips. Enjoy a golden brown slice drizzled with olive oil
Provided by Barney Desmazery
Time 50m
Number Of Ingredients 4
Steps:
- Make sure your starter is active - it should be nice and bubbly. If it isn't, feed it and wait until a teaspoon of the starter floats in warm water. When you're happy your starter is active, measure 100g into a large bowl and pour over 400ml tepid water. Stir with a rubber spatula to combine, but don't worry if there are unmixed bits of starter. Tip in the flour and mix everything together to make a rough dough. Make sure all the flour is mixed in and that there are no dry bits up the side of the bowl. Cover and leave to rest for at least 30 mins or up to 1 hr.
- Prepare a jug of water for dipping your hands into. Scatter 10g salt over the dough, dip a hand into the water and scrunch it through the dough to mix in the salt. The dough should come back together and the salt should be completely mixed in. Cover again and leave for 20-30 mins, then wet your hands, grab the dough from one side and stretch it over itself. Repeat with the other side of the dough - it should be very elastic. Curl the dough around onto itself so it's smooth and taught, then cover and leave for another 20-30 mins. Repeat this process two more times (three in total), then leave the dough to prove for 2-3 hrs until risen by about 40 per cent - it should be bubbly and soft.
- Drizzle a deep, roughly 20 x 30cm baking tray with half the olive oil and scrape the dough onto the tray. Incorporate the oil into the dough by stretching and folding it on the tray until it comes together. Don't worry if it's a bit stringy to start, just keep stretching and bringing it back on itself and it will come back together. When the dough has come together into an oily mass, leave to prove at room temperature for 3-4 hrs, or for up to 18 hrs in the fridge.
- Heat the oven to 220C/200C fan/gas 7. Use your fingers to stretch the dough so it fits into the tray evenly, then dimple the surface with your fingertips. Drizzle with 1 tbsp olive oil and dimple a few more times to create little oil puddles on the surface. Scatter over the remaining salt, give the dough a final poke and bake for 25-30 mins until puffed up and deep golden. Remove the tray from the oven, drizzle with the remaining oil then leave to cool for at least 40 mins before cutting into squares.
Nutrition Facts : Calories 242 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.48 milligram of sodium
SOURDOUGH FOCACCIA ALLA GENOVESE
Classic Genovese focaccia made without commercial yeast. I adapted this recipe during the Covid-19 lockdown. Using a mother dough gives the taste an edge commercial yeast just can't achieve. I do the second rise overnight. This way it will be ready to bake for lunchtime.
Provided by Buckwheat Queen
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 5h45m
Yield 8
Number Of Ingredients 10
Steps:
- Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.
- Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.
- Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.
- Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.
- Preheat the oven to 400 degrees F (200 degrees C).
- Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.
- Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 34.4 g, Cholesterol 0.1 mg, Fat 11.7 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 478.7 mg, Sugar 0.7 g
SOURDOUGH FOCACCIA (YEAST VERSION TOO)
Focaccia with a touch of whole grain wheat is a delicious treat but also a contender to be an everyday bread. The olive oil goodness and variety of topping options make it infinitely interesting. This recipe allows you to choose sourdough leavening or yeast leavening with a similar time frame of fermentation for good flavor development.
Provided by Melissa Johnson
Categories Recipes
Time 1h5m
Number Of Ingredients 17
Steps:
- Mixing and Bulk Fermentation
- Add all of the ingredients in the bowl of a stand mixer and mix on low speed for about 2 minutes with the paddle attachment, and medium speed for another 8 minutes with the dough hook, scraping down the sides of the bowl with a spatula a few times. If you don't have a stand mixer, you can mix by hand for about 15 minutes, letting your arm and the dough rest between short bouts of effort.
- Move the dough to a lightly oiled bowl and cover. Mark this as the beginning of your bulk fermentation.
- After a 30 minute rest, stretch and fold, or coil fold, the dough four times (every 20-40 minutes) over the next 2-3 hours. Wet your hands before handling the dough, and cover the dough afterward.
- Leave the dough to continue bulk fermenting for 3-6 more hours until it has almost doubled and is bubbly. The yeast version of this recipe bulk fermented for a little over 5 hours total, about the same as the sourdough version.
- Final Proof and Topping
- Prep a parchment lined baking pan with about 2 Tbsp of olive oil (parchment is optional if the pan is non-stick). Make sure to go up the sides of the parchment/pan.
- Gently scrape the dough onto the parchment. With oily fingers pull and press the dough outward to the edges of the pan, dimpling it with oily fingertips.
- Cover the pan with plastic wrap or put it inside two clean plastic grocery bags. I use binder clips to keep the bags from touching and sticking to the dough (see gallery).
- Let proof 1-2 hours at room temperature (or overnight in the refrigerator, plus another 2-4 hours to warm up in the morning). The dough should look thicker and have some bubbles when the final proof is over.
- Baking
- Preheat your oven to 450F for 20 minutes with an inverted baking sheet (or 30 minutes with a pizza stone) one shelf up from the bottom shelf.
- Drizzle oil on the top of the dough (thumb over spout of oil bottle or using spoonfuls), dimple it again if you'd like, add toppings and finally sprinkle it with coarse salt.
- Put the focaccia pan in the oven on top of the hot baking sheet. Bake 15 minutes, then rotate the pan and bake an additional 10-15 minutes. (The bake time is the same for 9x13 and 13x18 pans.)
- The internal temperature of the focaccia should be at least 200F.
- Remove the focaccia from the pan and parchment, and let cool on a rack for about 20 minutes before serving. Leftovers can be wrapped in the parchment you baked it in.
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- Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated.
- If time permits, perform one “fold”: 30 minutes after you mix the dough, reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue this pulling 8 to 10 times. See video for guidance.
- Drizzle with a splash of olive oil and rub to coat. Cover bowl with a tea towel or bowl cover and set aside to rise at room temperature (70ºF/21ºC) for 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen — in summer, for instance, my sourdoughs double in 6 hours; in winter, they double in 18 hours. Do not use an oven with the light on for the bulk fermentation — it will be too warm. It is best to rely on visual cues (doubling in volume) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.).
- When dough has doubled, place 2 tablespoons of olive oil into a 9×13-inch pan. (I have been using this USA Pan, which I love. I have had no sticking issues. If you are using a glass pan, you may, as a precaution, want to butter it it first — I have had disasters with bread sticking when I’ve used oil alone with other baking vessels.)
SOURDOUGH FOCACCIA | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (113)Total Time 19 hrs 40 minsServings 1
- To make the dough: Combine the starter and water in a large mixing bowl., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- If you're using a stand mixer, this should take 5 to 7 minutes on the lowest speed using the dough hook attachment.
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