Focaccia is the classic Italian bread that's light and tender, with a rich taste and texture. This scrumptious and savory flat bread with a porous and tender crumb is infused and slathered with Extra Virgin Olive Oil and topped with Fresh tomatoes, Coarse Sea Salt, and some mised herbs. Or with all sorts of toppings like: chopped olives, fresh herbs and much more.
Focaccia is a terrific bread for sandwiches and snacks and for soaking up sauces and dressings. It's full of flavor and delicious.
Focaccia is delicious alone as a snack or appetizer. Furthermore, You can spice it up with your favorite toppings! 😊
This Sourdough No-knead Focaccia(佛卡夏面包|免揉面包) is so simple to make and yet super delicious. 😘
Sourdough Focaccia 酸种佛卡夏
Ingredients:
Bread Dough Base :
100g active sourdough starter
420g filtered water
400g bread flour
100g all purpose flour
8g sea salt
Some olive oil
Toppings :
Cherry tomatoes and fresh basil
Olive leaves
Mixed herbs
Sea salt
METHOD:
1. In a mixing bowl, add water followed by your sourdough starter
2. Mix your sourdough starter in the 420g filtered water
3. Add flour and salt
4. Mix until well combined either with your hand or a wooden spoon. It will form a very rough dough. Covered.
5. Let the mixture autolyse for 30 minutes.
6. After 30 mins, stretch and fold the dough and let it rest for another 30 mins. Do this 3 times.
7. After the final stretch and fold. Put it in the fridge and let it proof overnight. It can be left it in the fridge for up to 2 days.
8. Take it out from the fridge and leave it at room temperature for about an hour. While waiting, put enough olive oil in your baking tray so that it covers the bottom of the tray
9. Divide the dough according to the size of your trays. Put a bit of oil on the surface of the dough to make handling the dough easier.
10. Spread the dough in the tray and cover the trays and let it sit for a further 30 mins - 60 mins at room temperature. You should be able to see some bubbles foaming at the surface and it has proofed well.
11. Preheat the oven at 220C.
12. Add some olive oil on top of the dough and using your fingers, dimple the dough and top it with cherry tomatoes, olive leaves or any toppings of your preference.
13. Sprinkle some mixed herbs and sea salt and bake for 20- 25 mins.
14. You may see some olive oil at the bottom of the tray after baking, leave the focaccia in there for awhile and it will absorb the oil.
Recipe references from: Albatross Meals Delivery
Happy Baking!
Comments
Post a Comment