Focaccia
- follow the sourdough bread recipe
- up the hydration to 80-85%
- after cold retardation in the fridge, stretch the dough out onto a
pan
- ingredients
- 100g sourdough starter
- 500g flour
- 400g water for ~80% hydration
- 10g salt
- 12g olive oil
- some toppings
- flaky sea salt
- sun-dried tomatoes
- garlic, butter, rosemary
- check at 20-25 min as crispy garlic may not taste too good
- ~20g of garlic should be about right for this size
- thinly sliced potatoes
- instructions
- stretch the dough out onto a pan
- let rest until it expands and fills with bubbles, 2-5 hours
depending on temperature
- drizzle some olive oil on the dough
- massage the dough
- add toppings
- heat oven to 240°C
- boil some water and add a tray with boiling water to produce steam
- this may not be necessary if the focaccia is rather thick or if
something like potatoes are used for topping
- lower to 200°C and put the focaccia in the oven
- with sun-dried tomatoes, they may burn a bit at 200
- 25minutes at 175°C would leave the bread slightly undercooked
though
- let cook for about 20-25 minutes depending on the dough thickness
- ~40 min in a thick ceramic baking dish