Sourdough Focaccia
Serves 1
Directions
- 1Start mixing the dough in the morning
- 2Add bread flour to a bowl.
- 3Add water.
- 4Add sourdough starter.
- 5Add olive oil.
- 6Add honey.
- 7Add salt.
- 8Stir until fully combined.
- 9Cover and rest for 30-45mins
- 10Perform first coil fold with wet hands.
- 11Cover and rest for 30-45 mins
- 12Perform second coil fold with wet hands
- 13Cover and rest for 60-90mins
- 14Perform third coil fold with wet hands
- 15Cover and rest for 60-90mins
- 16Perform final coil
- 17Cover and place in fridge until 10pm
- 18Using coil fold techniue, transfer dough to parchment-lined, well-oiled 9"x13"x2" tray
- 19Cover and let rise at cool room temp (19 degrees celcius, 66F) until 7am next day
- 20Next morning at 7am, preheat oven to 435F
- 21Pour a generous amount of olive oil, dock with oiled fingers and top with whatever you like!
- 22Bake for 25-35mins or until internal dough temp is 195F
- 23Let cool for 45 mins before slicing!
Ingredients
- 500 g strong white bread flour
- 420 g water
- 100 g active 100% hydration sourdough starter
- 25 g olive oil
- 25 g honey
- 10 g salt
- +++ olive oil
- cherry tomatoes
- rosemary
- flaked salt
Tips
- This recipe calls for active sourdough starter. Ensure you have active sourdough starter ready for the morning you want to make your dough!
- If you use unfed/inactive starter it’ll mean you will have to adjust/lengthen the proofing time!
- This method uses a no-knead technique - just coil folds! Watch video for coil fold process
- If your home is warmer, you will need to adjust proofing time so the dough does not overproof!