Deb's Daily Bread
  • Blog
  • About
  • Contact

Recipes from my kitchen

Sourdough Foccacia Bread

5/12/2015

0 Comments

 
Picture
Sourdough Foccacia Bread
PictureSourdough Foccacia
I had a really healthy sourdough starter going.  It was bubbling so beautifully, and I had plenty of it.   I decided to make a sourdough Foccacia bread.  Now, with most new bread baking adventures, I turned to my books first.  I had plenty of options.  However, they were all yeasted foccacia breads and I really wanted to use my healthy, bubbling sourdough starter. So, my next resource was Google.  Of course, I found a few compelling sourdough Foccacia options, but they were all one-day bakes. 

If I have learned anything at all from baking with natural yeast, it's that the best flavors come from cold, overnight proofs.  So I modified two different recipes to create this one.    This recipe produces a moist, flaky and tender foccacia bread.   


Sponge:
  • 1-1/2 cups sourdough starter (starter fed the day before)
  • 1 cup warm water
  • ¼ cup olive oil
  • 1 tablespoon honey
  • 1 cup King Arthur Flour (KAF) Perfect Pizza flour

Final Dough
  • ½ cup olive oil
  • 4 cups KAF Perfect Pizza flour
  • 2 teaspoon fine sea salt

Method

1.    Create the sponge and let it rest until it begins to really bubble (approx. 1-3 hours)

2.    Combine ingredients together and mix on slow speed with a dough hook until it forms a ball and you get a gluten widow. Depending on the hydration of your starter, you may end up adding ¼ – 1 cup more of flour while kneading. The dough will be soft and slightly moist from the oil and the kneading.

3.    Form into a ball and place in an oiled bowl. Cover with plastic wrap and allow to rise until doubled, about 1-1/2 to 2 hours. Once dough has risen, place dough into a ½ sheet pan and begin to dimple until it reaches its elasticity point.  Then cover with plastic wrap and stick it into the fridge overnight.

4.    Take the dough out at least 4 hours hours before you plan to bake it and coat with Herb oil (optional).  When the chill is gone, use your fingers to press dough into the bottom of the pan until it fills the pan. If your dough is very elastic and pulling away, allow it to rest for about five minutes and then continue.

5.    Cover with a kitchen towel and allow it to rise until roughly doubled in size, about an hour.

6.    Preheat oven to 500 degrees Fahrenheit.

7.    Once dough is ready, lightly dock dough with your fingers all over, leaving little impressions. If the dough is a little dry on top, brush on a bit more extra virgin olive oil and then sprinkle with coarse sea salt.

8.    Bake for 20 minutes or until golden brown. Remove from oven and allow it to cool in its pan on a rack.



0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Deb 

    I'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and  @Debs121212 on Instagram.

    Categories

    All
    Bagel
    Beef
    Beer
    Bread
    Brisket
    Brownies
    Buns
    Cabbage
    Cake
    Calamari
    Challah
    Cheese
    Cherries
    Chicken
    Chocolate
    Cookies
    Corn
    Cupcakes
    Deep Fried
    Desserts
    Donuts
    Drinks
    Eggs
    Empanadas
    English Muffins
    Frittata
    Fritters
    Fruit
    Garlic
    Grilled
    Ice Cream
    Ingredients
    Jam
    Lamb
    Lilac
    Meringue
    Noodles
    Pasta
    Pesto
    Pie
    Pizza
    Potatoes
    Preserves
    Ricotta
    Salad
    Seafood
    Sliders
    Soup
    Sourdough
    Spread
    Steak
    Stew
    Sugar
    Thai
    Vegetables
    Waffles

    Archives

    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    December 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    September 2013
    July 2013

    RSS Feed

    This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.

    Opt Out of Cookies
Powered by Create your own unique website with customizable templates.
  • Blog
  • About
  • Contact