You can't mess up a focaccia. You just can't. If you're new to sourdough, a sourdough focaccia must be one of your early bakes. It helps you to familiarise with the folding process, and you can also touch and feel the dough. I think many beginner sourdough bakers will agree that there's this inital dough fetish. We just want to touch and play with the dough as much as possible. It's also a very forgiving recipe. You can mess up but you still get a good focaccia in the end.
Here's what you need:
240g bread flour
60g wholewheat flour
70g active sourdough starter
240g water
6g salt
Topping: Olive oil, salt flakes, cherry tomatoes and shredded mozzarella and whatever topping you enjoy
You'll first need to mix all the ingredients (except toppings) together. Let the dough rest between folds. If you're new, you might make the mistake of folding too much, or folding too little. Don't worry about it. You don't need to shape it, you don't need it to have a last burst of oven spring. Just enjoy the process. It's difficult for me to describe how to fold in words, so please watch the video.
Just let the dough to its thing for a few hours with a few folds in between to strengthen the dough and put it in the fridge overnight. This is to let it develop the delicious flavour and the next morning, let it finish proofing then bake. How much to proof? After you take it out of the fridge and into a non stick baking pan, let it grow double its size. That should be enough. If you are not sure if your pan will stick, please grease it with olive oil generously. After you dimple the dough and added your favourite toppings, bake it for about 30 minutes at 230C. Bake setting can change depending on your oven.
I hope you can make this. You can even make it plain with no toppings except for olive oil and smoked salt flakes. Very good for sandwich.
Happy baking!
Lily
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