SOURDOUGH FOCACCIA

I just can't get enough of Sourdough Foccacia! Crispy on both sides and a soft chewy airy crumb, tastes heavenly when dipped in a good olive oil!! A weekly feature at home with various toppings, especially with my all time favourite Rosemary olive focaccia!

INGREDIENTS:

150 gms active sourdough starter (100% hydration starter)

330 gms water

450 gms strong wheat four (12%)

25 gms Olive oil

10 gms Salt

INSTRUCTIONS:

Autolyse: Take a stand mixer bowl. Add 330 gms water and 450 gms flour, mix with dough hook at low speed. Flour and water should just come together without any dry flour left. Cover the bowl with damp tea towel.Let it rest for 30 mins

Add Sourdough starter to the dough and mix well to incorporate in low speed. Cover and let it rest for 30 mins

Add oil and salt and keep on working the dough till it forms a smooth dough around the hook

Bulk Fermentation: During this process do at least 4 stretch and folds or coil folds at 30 mins interval each. After the 4th fold let it double in size. May take an hour to hour and a half depending on the room temperature

when it doubles, at this stage you could let the dough rest in the fridge over night and continue next day or proceed to the next step

Put the dough in a rectangular pan (35 cm X 25 cm) coated with olive oil. Stretch the dough gently to reach the walls of the pan. Let it rest and proof for 2-3 hrs

Sprinkle olive oil generously over the dough and then poke it repeatedly with your fingers so that bubbles and dimples form on the surface. Add whatever toppings you like*

Pre heat the oven to 250 degrees C. Bake in the middle rack or a rack below for 5 mins.

lower the temperature to 225 degree C and continue to bake for 20 mins more

Take the Focaccia out of the pan and check if the bottom has got some crust and color. If not enough, bake for couple more mins without the pan

Cool it on a wire rack for 10-15 mins. Cut them into desired size and enjoy with a soup or just by itself

*Note : Some of the toppings I use

1) Cherry tomatoes with any herb like thyme and rosemary with minced garlic

2) Caramelised onions

3) Fresh Rosemary, minced garlic and olives

4) Black and green olives