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Focaccia with sourdough

Focaccia with sourdough

Category: Sourdough bread
Focaccia with sourdough

Ingredients

Leaven 200g
Dry yeast 1 tsp
Bread flour 500g
Room temperature water 330g
Powdered malt (can be malt syrup or honey) 1 tsp
Olive oil 5 tbsp. spoons (80g)
Salt 10g

Cooking method

  • In a bowl, combine water, sourdough, malt, 2 tbsp. spoons of OM and yeast. Add flour. Stir well, cover with foil and let stand for 10 minutes.
  • - Add the rest of the olive oil and knead into a soft, sticky dough, adding salt at the end. You can knead with a mixer or by hand, but do not add flour! The dough should be very sticky!
  • For manual kneading, grease the work surface with vegetable oil (you can use corn oil, it is cheaper).
  • - Transfer to an approach bowl, greased with vegetable oil, and let stand for 2.5 hours. Turn the dough over and fold every 40 minutes.
  • - Place the half-cut dough on a baking sheet (40x30cm), oiled or covered with a silicone mat. Spread the dough a little over the baking sheet and leave to rise for another 20 minutes. But basically the dough will be like in the center.
  • - Preheat oven to 425F (215C).
  • - Distribute by stretching the dough evenly over the baking sheet with your hands under it. After that, cover and leave to rest for another 10 minutes.
  • Drizzle some olive oil and sprinkle with salt. Make indentations in the dough with your finger.
  • - Bake the focaccia for 30-35 minutes or until golden brown. Using a spatula, transfer to the wire rack and cool slightly.

Note

Author's words

I love focaccia because it is simple and quick to prepare, tasty, and you can also use it in different ways: just eat with butter and balsamic vinegar, or make a sandwich, or you can serve it with soup, make croutons or crackers ...

Focaccia with sourdough

The recipe from Nelly is here: 🔗

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Sladolka
My Focaccia. Thanks to the author!
Focaccia with sourdough
Made from wheat flour and eternal rye leaven. Relatives are delighted!
GruSha
Excellent focaccia turned out!
Sladolka
Thank you
I promise that I will try to transfer part of the sourdough to wheat flour and then I will try again

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