I hadn’t baked anything in a while and decided to try and combine my 2 favourite breads: Sourdough and Focaccia. Did a quick google search and found “King Arthur Flour” recipe, this is my more personalised and with photos recipe.
170g Sourdough starter
170g Lukewarm water
360g 00 Flour or very strong white bread flour
35g Olive oil
1 packet of instant dried yeast (7g)
For mine, I used the classic rosemary and rock salt. Knowing how much to use for me is just to eyeball it! There are also many other good focaccia toppings to use, but my girlfriend and I shall never deviate from the classic that is Rosemary and rock salt
1 – Mix together both the water and sourdough starter in a bowl. I think its normal for the starter to dissolve but when I was making it and it dissolved I got nervous. Please don’t be nervous if this happens!
2 – Next add the flour, olive oil, honey, salt and the yeast. This will combine into quite a stogey dough and will need quite a bit of needing until it is smooth and elastic. The original recipe said 15 minutes of kneading but I only did around 8 minutes before it passed the windowpane test.
3 – Try and turn the dough into a nice tight ball and place in a bowl that has a drizzle of olive oil in to stop the dough from sticking. Place some clingfilm or a damp tea towel over the bowl and leave it in peace until it has doubled in size, roughly 1 hour depending on room temperature.
4 – Once the dough has doubled in size, grab an end of the dough and pull it up and fold it over. You want to repeat this a 5-7 times making sure to knock the air out of the dough.
5 – Allow the dough to again double in size
6 – You will now want to drizzle some olive oil into a baking tray or something similar. I used a cake tin and a brownie tray as I like my focaccia a bit thicker!
7 – Transfer the dough to the tin and try to push it to each corner. Flip the dough to make sure both sides get some olive oil coating. The dough will want to bounce back to its original shape but just keep trying to get it into the corners until it concedes defeat and stays there. It will pull back a bit but that’s okay!
8 – You will now want to place these tinned doughs in the fridge for an overnight rest. There won’t be any noticeable change in size but this rest allows the flavours from the sourdough to ferment and become stronger. The original recipe says 14-16 hours but I took mine out after 12 hours as I was impatient.
9 – Once these many hours have elapsed take the tins out the fridge and allow to come up to room temperature. Anywhere from 30 minutes to 1 hour should be plenty!
10 – Preheat your oven for around 30 minutes to 220°C
11 – Nows the fun part. Drizzle on some olive oil and then get your fingers out and put dimples all over the dough. Don’t be scared to push too hard, you won’t rip the dough. Once dimpled sprinkle on your rosemary and salt.
12 – Place the tin into the oven and bake for 20-25 minutes, or until nice and golden brown.
13 – Once golden, remove from the oven and place the focaccia onto a cooling rack. The bread will be hot so be careful and be patient before eating! Leave around 15-20 to allow it to cool
14 – You have made it to the last stage of my first personalised recipe! Be sure to enjoy your freshly baked bread and please let me know how you got on! Any questions, be sure to use the form below and I will be sure to get back to you asap!