- paytonmin
- Aug 26, 2020
- 2 min read
Updated: Apr 21, 2021
Freshly baked focaccia is the foundation of many things, including one of the greatest sandwiches I've ever made!
ITEMS USED:
INGREDIENTS:
825 g Bread Flour
150 g Whole Wheat Flour
830 g Water (100°F)
7 g Instant Yeast (or Fresh Yeast)
**150 g Mature Sourdough Starter for Sourdough Version**
20 g Fine Sea Salt
30 g Extra Virgin Olive Oil
Za'atar
Flaky Salt
INSTRUCTIONS:
Method:
In a large bowl of a stand mixer, combine bread flour and whole wheat flour.
To the side, mix warm water (100F) with instant yeast. Mix thoroughly.
Using a dough hook attachment, mix on low speed while mixing in the yeasty water. Mix for 10 minutes. Scrape down the sides occasionally.
Add fine sea salt and switch to medium-low speed and mix for an additional 10 minutes.
While mixing add in extra virgin olive oil and mix for an additional 3-5 minutes.
Dump dough out onto a non floured work surface. Knead using the slap and fold method for about 2 minutes.
In a 3-4qt container, generously spray with oil along with a drizzle of olive oil. Toss the dough and cover with a greased lid.
Place into the fridge for 48-72 hours.
Grab a pan and spritz with spray oil along with a glug of olive oil. Carefully remove the dough onto the baking sheet.
Gently stretch the dough to the edges. Cover with an inverted baking sheet, wrap in plastic wrap and let rest for 3 hours.
Preheat the oven to 500-550F.
Using olive oil and any desired toppings, drizzle the top with oil and top with whatever spices or fillings desired. Za’atar and flaky salt used in the video.
Bake in the oven for 20-25 minutes.
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Wanted to try this recipe.
Respected quantities, temperatures (280°C) and baked 20 mins, the top got burned. Disappointing. I prefer my own recipe, in which you prepare a brine (water, salt and olive oil emulsion) and put it on top of the focaccia before marking it with my fingers and baking it.
Does the sourdough version require any instructions variation? I tried it (not an expert but not a cooking ignorant, or sourdoudough ignorant either) 30 to 40 hour leavening seemed really bubbly but 70 hour leavening (in the fridge) ... resulted in a kind of compacted and extremely sourdough tasting "focaccia" not that tasty, even after a 3 hour sealed pan leavening in a tropical (kind of hot) temperature. I have tried the yeast version many times and resulted in a irrefutable better version , but tried the sourdough version for a special family ocasion and i was personaly disappointed (thankfully the rest of persons don´t know aboutcooking, or where really king with their comments hahah) (i know i did someth…
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