A savoury Italian bread which is simple but yet delicious......for lunch or supper!
Sourdough Foccacia
Basic Recipe
Baker’s Percentages:
30%: 100%: 80%: 2.1%
Ingredients:
Starter: WBF: Water: salt
60g: 200g: 160g: 5g
Toppings:
Extra Virgin olive oil (EVOO)
Cherry tomatoes
Fresh or dried rosemary
Fresh or dried oregano
Himalayan Pink salt or any other
Method:
Mix the starter with the flour and water (leave 5% for later) into a shaggy dough. Rest for 30 mins.
Add the 5% water and salt using your hand to mix well. Rest 30 mins.
*Stretch & Fold’s – pull up one edge of the dough and fold backwards. Repeat 3 times whilst rotating the bowl in a clockwise manner for E-N-W-S directions. That's one set. Repeat another 3 sets at intervals of 30 mins.
Place the dough in the fridge for 8 hours or overnight as the flavour develops.
Take dough out from fridge and rest at room temperature for 30-60 mins for ease of handling.
Meanwhile, prepare the toppings while you turn on the oven to 250 deg C.
Press the dough into a greased tray and stretch the dough out from the centre to all corners to even it out to the same thickness.
Lightly oil the top with EVO, dimple the dough with your fingers and sprinkle with salt.
Decorate with toppings and bake for 20-25 mins till crusty and brown. ENJOY!
*Stretch & Fold's - will be doing the video later in my Instagram account.
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