Cloudy crumb with a crunchy crust. Best eaten soaked in olive oil and scented with mediterranean herbs. Leavened with a combination of baker’s yeast and wild yeasts + lactic acid bacteria found in sourdough to enrich the flavor profile of the bread. A recipe not to be missed!
SOURDOUGH FOCACCIA
INGREDIENTS (one rectangular focaccia of 21 x 28 cm)
For the poolie
½ tsp dry baker’s yeast
65 g bread flour
65 ml lukewarm water
For the bread
340 g bread flour
220 ml lukewarm water
60 g sourdough starter
poolie (recipe above)
2 tablespoons (tbsp) olive oil
1 teaspoon (tsp) fine sea salt
Toppings
12 cherry tomatoes, halved
fresh thyme sprigs
sea salt flakes for sprinkling
EQUIPMENT
1 rectangular aluminum baking tray of 21 x 28 cm and at least 5 cm deep
Stand or hand mixer
Rubber spatula
Food container with lid
Baking stone or cast iron tray
EXECUTION
For the poolie:
Let the baker’s yeast bloom in 25 ml water at a warm spot for ½ hour. Then add the rest of lukewarm water, the 65 g bread flour and mix well. Let it bloom at a warm spot (close to a heater during winter time) for ½ hour.
When bloomed, add 60 g homegrown sourdough starter, 220 ml lukewarm water and mix well.
In a stand mixer - with the hook attachment - add 340 g bread flour and the yeast – sourdough – water solution. Mix on low to medium speed until the flour is fully hydrated and let the dough autolyse for at least ½ hour.
Then add the salt and a few drops of water so that the salt slightly melts and knead the dough for 3-4 minutes. Stop kneading for 2 minutes and continue with another 3 cycles of kneading and pausing.
Lastly, run a kneading cycle of 4 minutes on low-medium speed. Add slowly 2 tablespoons olive oil while kneading at a low speed. Continue kneading until the olive oil portion is well incorporated in the dough. Push down the dough from the sides of the bowl and transfer it in a food container smeared with some olive oil.
Fold the dough 4 times, cover the container with the lid and let the dough ferment in the refrigerator overnight (8-9 hours).
The next day, take the dough out of the refrigerator and let it rest at room temperature (20°C - 25°C) for at least half hour to a full hour.
Transfer the dough to the rectangular baking tray and let it proof at a humid and warm spot for 60 to 90 minutes until it has doubled in size.
Poke deep dents on the dough - using your fingers – to create the focaccia texture. Add the halved cherry tomatoes, the fresh thyme and sprinkle with some sea salt flakes.
Preheat the oven at 220°C with a baking stone or cast iron plate inside. Place the baking tin with the focaccia on the preheated baking stone or cast iron and bake the focaccia for 20-25 minutes until golden brown and crispy on the outside. Enjoy it with some pure olive oil and some extra sea salt flakes. Simplicity is everything!
NOTES
1: If the temperature of your refrigerator is below 4°C, wrap the food container in a kitchen towel and place this in a plastic bag. In that way the dough will not freeze and it will be able to ferment efficiently.
2: If you have a microwave oven you can use it as a proof chamber. Choose a baking tray that fits in your microwave oven. Place your dough loaded baking tray in the oven together with 2 cups filled with boiling water and let the dough proof with the oven door closed.
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Alexandra