Sourdough Focaccia
This no knead focaccia is chewy and soft on the inside while being crispy on the outside.
Servings 8 people
Ingredients
- 600 g bread flour
- 450 g warm water
- 180 g sourdough starter
- 13 g fine sea salt
Focaccia Toppings
- rosemary
- garlic cloves (in the skin)
Instructions
- The morning of feed your starter so that it will yield 180g for this recipe (+ extra to carry over).
- Once your sourdough starter has doubled (approx. 4-5 hours depending on the temperature of the environment) combine the flour and water. Add 600g of flour to a stand mixer with the bread hook attached. Running the machine on low drizzle in 450g of warm water. Run the bread hook for no more and 1-2 minutes until the dough forms but is shaggy in texture.
- Cover with a clean towel and rest for 30 minutes.
- After 30 minutes add the sourdough starter and run the stand mixer on low to combine. Slowly add in the 13g of salt. Run on low for no more than 2-3 minutes, until the sourdough starter is completely combined in the dough. The dough will be sticky.
- Either keep in the stand mixer bowl or transfer to a clean bowl. Every 20 minutes do a series of envelop folds. Simply take one side of the dough with both hands, stretch it up and over to the other side. Pivot the bowl 25 degrees and do this 4 times. Cover and rest in between. You are going to do these set of folds every 20 minutes 3 times (total of 12 folds).
- Cover the dough and let it rest until it has doubled in size and passes the windowpane test. At this point cover the bowl tightly with plastic wrap and place in the fridge overnight.
- Take out the dough in the morning. Grease the pan you are going to bake the focaccia in with 1-2 tbsp of olive oil. Dump the dough out, and lifting with both hands from the bottom carefully spread the dough out in an up and down motion. Do this a few times, don't worry if it doesn't stretch all the way out.
- Let the dough rest for 3-4 hours at room temp.
- Once the dough has doubled in size and has a jiggly consistency preheat the oven to 425℉.
- Once preheated generously add a few tbsp of olive oil to the top of the focaccia. With oiled hands dimple the dough. Top with fresh rosemary, whole garlic cloves (in the skin), and an optional heavy pinch of course sea salt.
- Bake for 23-30 minutes, depending on the size of your pan (9x13 will be closer to 30 vs 10x14) until it is golden brown on the outside.
- Let the dough rest for 30 minutes until you cut through.