• Keshy - Ceylon Tastes

Sourdough Focaccia

Updated: Feb 20


Hi lovelies, Today, I’m going to tell you the entire process of making what is my favorite sourdough bread recipe. I’ve tried several variations of sourdough bread recipes and this one is by far the easiest and most foolproof recipe that yields the best results.


Ingredients

  • 175g unbleached all-purpose flour

  • 74g bread flour

  • 170g + 25g room temperature filtered water

  • 5g sea salt

  • 50g active sourdough starter

  • 5g Olive oil

  • Extra olive oil for greasing

Toppings ( Anything you prefer, this is what I used)

Salt & Pepper

Cherry tomatoes

Bell Pepper

Curry Powder

Turmeric

Olive oil

How to make


For our first step, we will prepare the Levain. Levain is the French term for a sourdough starter.


Feed your starter as you would normally do. Let it sit in a warm place for 6-8 hours or until it's at peak.

Mix in the mature starter with 170g of water. Save 25g of water for later

Now mix in both types of flour, salt.

Mix by hand or in the bowl of a stand mixer with the dough hook attachment on low speed just until everything is combined.


Now add in the olive oil.


Continue to knead the dough by hand, or in a stand mixer on medium speed, until the dough becomes smooth and elastic, knead for 3- 5 minutes.

Slowly add the remaining 50g water to the dough, kneading or mixing on low speed as you go. Continue to knead or mix on medium speed until mixture re-forms into a soft, smooth mass of dough about 5-8 minutes.

Use a dough scraper to scrape the dough into a clean large bowl

Cover the bowl with plastic wrap and let rest in a warm place for 30 minutes (I placed my bowl in the oven, turned off, with the oven light on).

Bulk fermentation - After 30 minutes Perform one set of stretch and folds. then cover the bowl again and return it to its resting place. Repeat this step (one set of stretch and folds) every 30 minutes over 2 hours. You will end up giving the dough 4 sets of stretches and folds total. At the end of this, you may notice an air bubble or two.


If you don't have time, at least do 2 sets of folds within one hour.


Now place the covered bowl in the fridge overnight.


Now in the next day morning, take out of the fridge, let it rest on the counter for 30-40 minutes.

Now grease a 7*11 inch baking dish with olive oil. Generously grease oil as you don't want the focaccia to get stuck at the bottom.


Now gently transfer the dough into the prepared dish, cover with a dishtowel, gently stretch the dough with wet hands to the corners of the pan. Stretch from the bottom of the dough without poking and make sure not to disturb the air bubbles inside.

Now let it rest for 30 minutes in a warm place.

Repeat the stretching after 30 minutes of resting. Again rest for another 15 minutes.

Now the dough should cover the whole baking dish. This is how the dough relaxes.

Now let the dough rest in the same container for 1 hour. This is when the dough will puff up and develop more bubbles. so this step is very important.


Place an oven rack in the middle of the oven and heat your oven to 450°F


Before baking, use wet fingers to dimple the top of the dough all over, pressing to the bottom of the pan. Drizzle about 1-2 tablespoons olive oil evenly on top of the dough, then sprinkle with desired toppings. I sprinkled some turmeric and roasted curry powder for the best taste. Now can do any designs you prefer with bell pepper and tomatoes. Sprinkle a little more olive oil on top for extra crispiness.

Bake focaccia until golden brown on top, about 30 minutes, rotating pan halfway through baking. Cool 5 minutes in a baking pan, then carefully loosen the edges and transfer to a cooling rack.


Leftovers can be stored in a fridge.