This was the first of many sourdough recipes that I’ve experimented with in my kitchen, in 2020.
It all started with my husband’s colleague whose wife Alicia was so into sourdough that it piqued my curiosity. But just before I could get some sourdough starter from her, our government announced the C19 lock down.
So I started my own sourdough starter from scratch using dark rye flour and water. More about that in another post.
But here I am, 10 months on.
Focaccia is one of the easiest breads to bake and here are the ingredients you’ll need.
*Please use a weighing scale for best results
|430g||ice cold water|
|2T||extra virgin olive oil (EVOO)|
|2T||extra virgin olive oil|
|sea salt flakes|
|1.||Mix starter, water, salt and flour together.|
|2.||Add EVOO to the above, mix until fully incorporated.|
|3.||Let dough rest for 30 to 45 minutes|
|4.||Stretch and fold, once. Leave it to ferment, overnight|
|5.||The next day, oil a 9″ x 11″ pan. Pour fermented dough into it. Stretch and fold, once, like an envelope. Cover and leave it to double in size.|
|6.||After dough has doubled, preheat oven at 220C, prepare the toppings.|
|7.||Lightly pan fry chopped garlic, herbs and EVOO for 1 minute, let it cool|
|8.||Make dimples in the dough, add toppings, add sea salt flakes|
|9.||Bake in oven at 220C for 25 minutes, or until golden brown|
|10.||Wait 30 minutes before slicing, serve.|