u/ChantsMayna

Hey guys, I'm baking with sourdough quite regularly but tried foccacia today for the very first time. Just posting again, because I got an error in the ingredient list. Thanks for letting me know! 🫶 (I made two batches at once and didn't calculate everything back to one batch.. My bad)

It was relatively easy to make, and I think it could be a good option even for beginners. The dough consists of 400 grams of wheat flour, 8 grams of salt, 80 grams of sourdough starter, and 300 milliliters of water. I didn’t prepare any extra sourdough starter beforehand due to time constraints. Let it rise in the oven for 2 hours with the light on (so about 28 degrees Celsius), stretching and folding it every 30 minutes, then place it in the pan with a little olive oil and let it sit covered at room temperature overnight (I think about 10 to 12 hours). The next morning, use your fingers to press the dough into its typical shape, top it as desired, and drizzle a little more olive oil over it. Then bake at 230 degrees Celsius with steam for about an hour.

I made the large one the classic way with olives, herbs, and capers, and for the small ones in the evening, I mixed a teaspoon of starter with a dash of balsamic vinegar, honey, oil, and herbs to make a glaze. Then I added sun-dried tomatoes. It’s sooo delicious!

As always don't forget to wait til it's fully cooled before cutting it.

Hey guys,

I'm baking with sourdough quite regularly. Today I first time tried to do something like foccacia, and I love it!

It was It was really easy to make, not that much work and I think it could be a good option even for beginners. The dough consists of 400 grams of wheat flour, 16 grams of salt, 80 grams of sourdough starter, and 800 milliliters of water. I didn’t prepare any extra sourdough with the starter beforehand due to a lack of time, so I threw the starter directly into the dough. After this just let it rise in the oven for 2 hours with the light on (so about 28 degrees Celsius), stretching and folding it every 30 minutes, then place it in the pan with a little olive oil on the bottom and let it sit covered at room temperature overnight (I think about 10 to 12 hours). The next morning, use your hands with spreadout fingers to press the dough into its typical shape, top it with whatever you love, and drizzle a little more olive oil over it. Then bake at 230 degrees Celsius with steam for about an hour.

I made the large one the classic way with olives, herbs, and capers, and for the small ones in the evening, I mixed a teaspoon of starter with a dash of balsamic vinegar, honey, oil, and herbs to make a glaze, that sat in the fridge til this morning. Then I added sun-dried tomatoes. It’s sooo delicious!

Remember: as always, let it cool completely before cutting it.