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Sourdough Focaccia

25m
Serves 1
instagram.com

Sourdough Focaccia

instagram.com
25m
Serves 1

Directions

  1. 1Bulk ferment and cold ferment the dough in dough bins.
  2. 2Pour olive oil onto parchment paper lined mini trays.
  3. 3Divide the dough into 550-gram portions and place them on the oil-coated liners in the trays, ensuring the dough is coated with oil top and bottom.
  4. 4Let the dough rise a second time until it fills the pan.
  5. 5Add toppings and seasonings and dimple the dough.
  6. 6Bake the focaccia in a home oven at 425 degrees Fahrenheit for about 25 to 30 minutes, rotating halfway through.
  7. 7Once baked, let the focaccias cool for a few minutes on a cooling rack.
  8. 8Place the cooled focaccias into mini bread bags.
  9. 9Add labels to the top of the bags and instructions on the back.

Ingredients

  • 525 g Flour
  • 400 g Water
  • 100 g Starter
  • 40 g Honey
  • 25 g Olive oil
  • 10 g Salt
  • 550 g Dough

Equipment

Dough binsMini sheet traysParchment paper linersOvenFood scaleCooling rackMini bread bags

Tips

  • Rotate trays halfway through baking for even cooking.
  • To avoid soggy bottoms, cool the focaccia on a cooling rack immediately after baking.
  • The 1/8 sheet pans provide a better browned bottom compared to aluminum foil pans.
  • Higher hydration dough results in airier focaccia.
  • Use liners in the pans to minimize cleanup.
  • For struggling with coil and folds or higher hydration dough, refer to Sourdough Enzo's YouTube video.
  • Focaccias are great for gatherings.
  • The recipe uses sourdough bulk ferment and cold ferment in dough bins.
  • Dough portions are 550g for small focaccias in 1/8 sheet pans, and 1100g for large focaccias in 1/4 sheet pans.
  • The focaccias are not greasy.
  • Labels are placed on top of the packaging and instructions on the back.
  • This process prevents soggy or oily bottoms that are not golden brown.
  • This process also prevents using aluminum pans.
  • The packaging allows customers to visualize the whole product easily.
  • This recipe has been used for almost a year without tweaking ingredient proportions.
  • The recipe for focaccia is very suitable for baking for many people, such as 130 women for events.

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