Ingredients: |
Ingredients: The Best (Using Starter):
Ingredients
160 grams active sourdough starter
450 grams total flour – we use 400 grams of white all-purpose flour, and 50 grams whole wheat
350-400 grams filtered water (about 1.5 cups)
9 grams salt – sea salt, kosher salt, or Himalayan salt is preferred over iodized table salt (in the dough mixture) plus more for sprinkling on top
1 tbsp olive oil (in the dough mixture) plus more for drizzling on top
Toppings of choice: olives, chopped fresh herbs, tomatoes, artichoke hearts, garlic, grated cheese, etc.
Instructions
Before making the dough, be sure to feed your sourdough starter at least twice, allowing it to reach peak activity level (I usually just feed once).
In a large mixing bowl whisk the called-for active starter, lukewarm filtered water, olive oil, and salt together. Start on the lower end of the water range, and add more after adding flour if needed to achieve desired dough texture
Add the called-for flour to the mixture and stir until thoroughly combined. Note that focaccia dough is slightly more wet than typical sourdough bread dough.
Cover the bowl with a cloth and allow to sit (bulk ferment) at room temperature (70-75 degrees is optimal) for about 4 hours, or until it has risen and doubled in size.
During the first two hours of bulk ferment, perform 3 to 4 sets of “stretch and fold” every 30 minutes. Then allow the dough to sit undisturbed for the final 2 hours.
Once the dough doubles from its original size, transfer into a well-oiled baking pan/sheet.
Using wet or oiled hands, gently push and pull the dough into the corners of the pan (or to spread out some on your shallow baking sheet), but it will spring back and resist. Encourage it, but don't force it. It will continue to spread on its own with time.
If baking the same day, allow the dough to rise at room temperature (about 2 more hours) until it doubles in size again before next step. OR proof in the refrigerator overnight. If proofing overnight, allow the dough to warm up at room temperature for a couple of hours the following day and doubles in size before the next step.
Preheat the oven to 450 degrees Fahrenheit.
Using wet or oiled hands, press your fingers into the dough repeatedly in many places (all the way to the bottom of the pan) until the dough is dimpled and bubbly.
Drizzle olive oil over the top of the dough, sprinkle with coarse salt, and add toppings if desired. (You can also drizzle oil over the top first, and then dimple it with your fingers)
Bake at 450 degrees F for about 25 minutes, or until golden brown.
Once the bread has finished baking, allow the bread to cool for a few minutes inside the pan before transferring it onto a cooling rack.
Source: https://homesteadandchill.com/simple-sourdough-focaccia-bread-recipe/
The Fastest (Betty Crocker Style)
Ingredients
2 1/2 -3 c all purpose or bread flour
2 T chopped fresh or 1 T dried rosemary leaves, crumbled
1 T sugar
1 t salt
1 package regular or quick active dry yeast (2 1/4t)
3 T olive oil
1 c warm water (120-130ºF)
2 T olive oil
1/4 c grated parmesan cheese
Instructions
1. In a large bowl mix 1 cup of the flour, the rosemary, sugar, salt, and yeast. Add 3 T oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves side of bowl.
2. Place dough on lightly floured surface. Knead 5-8 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 30 minutes or until dough has almost doubled in size. Dough is ready if indentation remains when touched.
3. Grease 2 cookie sheets or 12-inch pizza pans with small amount of oil.
4. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a flattened 10-inch round on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 30 minutes or until dough has doubled in size.
5. Heat oven to 400ºF. Gently make 1/2" deep depressions about 2" apart in dough with fingers. Carefully brush with 2T oil; sprinkle with cheese. Bake 15-20 minutes or until golden brown.
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