The focaccia is the best of two worlds: pizza and bread. It’s perfect as a starter, main dish or as a side dish. You can use the leftovers to make sandwiches and toasties. It’s an entertainer’s staple! Get creative and try different herbs and toppings, veggies, cheese, salumi, pickles. The limit is the sky! But remember, always be generous with the sea salt and black pepper on top 😉
Recipe
How much time do you need?
· Preparation time: 40 minutes
· Cooking time: 30 minutes
· Resting/Proofing time: 5-10 hours
· Total time: 6 to 11 hours, depending on the temperature.
Material:
· Large baking tray
· Spatula
· Large mixing bowls
· Kitchen scale
Ingredients:
Flour Tip: These ingredients will give an 80% hydration dough. If you an unsure of the protein & fibre content of the flour you are using, reduce the amount of water. Low quality flours can easily drown as they don't absorb well.
· 500 grs bread flour · 400 grs water
· 100 grs 100% hydration active sourdough starter · 10 grs fine salt · 10 grs olive oil · Flakes of salt
· Freshly ground black pepper.
· Fresh rosemary
· 1 garlic clove, finely chopped and marinated in olive oil for 30 min
· 10-15 cherry tomatoes
· ¼ sliced red onion
Herbs Tip: Don’t have fresh rosemary? Feel free to use any type of fresh herbs you have at home: basil, oregano, thyme or even a mix of them will go well too! Don't have fresh herbs? Use dried herbs instead.
Topping Tips: Don’t have cherry tomatoes? Use regular tomatoes, cut them into cubes or slice them if you like. Make sure to remove the excess of juice as it may add too much moisture to the dough. Or get creative and try other seasonal veggies you like! 😊
Method: Feed your sourdough starter and wait till it has reached its pick. Mine doubles in 4 hours at 25 degrees C. Check the recipe with tips here.
When your starter is active, take 100 grs and dissolve it in the 400 grs of water in a large bowl. Add the salt. Stir with a spatula or with your hands to combine. Incorporate the flour and mix until the flour is completely hydrated.
Let it rest 30 mins and perform one stretch and fold. Let it rest another 30 minutes and fold in halves 3-4 times. Repeat one more time.
Coat a large bowl with olive oil and place the dough on it. Let it proof for 4-6 hours at room temperature, ideally 26 degrees C, covered with a kitchen towel. I left mine at 28-30 degrees C for only 2 hours.
Tip: Always remember, the higher the room temperature, the shorter the proofing times.
When the dough has doubled, add 4 tablespoons of olive oil into a large baking tray and spread it evenly. Make sure you use a non-sticking pan or tray.
Drizzle the dough with a tablespoon of olive oil. Use a spatula to gently release it from the sides of the bowl. Transfer the dough into the baking tray and fold it twice to shape it into a rectangle, square or pizza shape (depending of the shape of your tray). Rub the top of dough with olive oil. Leave the dough to proof for 3 to 6 hours (it will depend on the room temperature), uncovered, until nearly doubles. I left mine only 3 hours as the room temperature was about 28 °C so it proofed really quick. Pre-heat the oven to 220ºC fan forced. Rub your hands with olive oil, and using your fingers, press into the dough to dimple and stretch the dough to nearly fit the baking tray. See pictures below.
Add the tomatoes, garlic, onion and herbs. Sprinkle generously with salt. Take the pan to the oven and bake the focaccia for about 20-25 minutes or until golden all around. Remove pan from the oven and transfer the focaccia to a cooling rack. Add a pinch of freshly ground black pepper. Let it cool for at least 15 minutes before slicing.
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