Sourdough Focaccia: Version 2

This sourdough focaccia bread is amazingly soft, airy, and flavorful. This dough requires a proper kneading at the beginning and the same mixing method from my first sourdough focaccia recipe – stretch and fold. You can see how I did my second version in my video here.

Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.

Share your results on Instagram with #fildankitchen and I made a video of the entire process of making this recipe for you.

You will need:

  • 55 grams sourdough starter (100% hydration)
  • 220 grams water, lukewarm
  • 4 grams fine sea salt
  • 10 grams extra virgin olive oil
  • 138 grams Manitoba flour
  • 138 grams Type 00 flour or pizza flour
  • extra olive oil for greasing your bulking container
  • toppings like tomatoes, olives, bell pepper, onions, and flake salt

Procedure (video):

10:00 am – Build the starter with 5g starter: 30g water: 30g flour

4:00 pm – Stir the water, starter, salt, olive oil, and flour.

4:05 pm – Mix using the Rubaud method.

4:35 pm – Stretch and fold

5:05 pm – Stretch and fold

5:35 pm – Stretch and fold

6:05 pm – Stretch and fold then transfer the dough into a baking dish (20x18cm) greased with olive oil.

8:05 pm – Transfer the dough in the fridge overnight.

The next day

4:00 pm – Take the dough out of the fridge.

5:30 pm – Preheat oven to 220C/428F

6:00 pm – Drizzle the top of the dough with olive oil then add your toppings.

6:10 pm – Bake for 25 to 30 minutes.

6:40 pm – Let the bread cool in the pan.

6:50 pm – Enjoy your warm Sourdough Focaccia. 

 

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