Beginner's Guide to Sourdough Focaccia Bread

theclevercarrot.com

rhuddle2000

50 to 75 g bubbly, active sourdough starter

375 g water (see Notes below)

20 g honey (optional)

500 g bread flour or all purpose flour (see Notes below)

9 g fine sea salt

2 to 3 tbsp olive oil, for coating the pan

Assorted Toppings (optional): rosemary, garlic cloves, flaky seat salt, tomatoes, olives etc.

subheading: * Notes:

Thoughts on Flour: You can use bread flour or all purpose flour to make sourdough focaccia. Comparatively speaking, bread flour yields a slightly chewier focaccia with a higher rise. All purpose flour creates a more tender focaccia. The choice is up to you. If you prefer to use all purpose flour, I do recommend King Arthur brand. Coming in at over 11.7% protein, this flour is stronger than most all purpose flours, which means it can handle a higher quantity of water without the dough becoming a gloppy mess. It’s actually stronger than most bread flours! If you cannot access this flour, make the following changes to ensure success: decrease the water to 325-350 g (start small and work your way up) OR use King Arthur bread flour with 375 g water instead. Thoughts on Flour: You can use bread flour or all purpose flour to make sourdough focaccia. Comparatively speaking, bread flour yields a slightly chewier focaccia with a higher rise. All purpose flour creates a more tender focaccia. The choice is up to you. If you prefer to use all purpose flour, I do recommend King Arthur brand. Coming in at over 11.7% protein, this flour is stronger than most all purpose flours, which means it can handle a higher quantity of water without the dough becoming a gloppy mess. It’s actually stronger than most bread flours! If you cannot access this flour, make the following changes to ensure success: decrease the water to 325 to 350 g (start small and work your way up) OR use King Arthur bread flour with 375 g water instead.

Thoughts on Sourdough Starter (quantity): When the weather is cold, I’ll use a higher amount of starter to give the dough a boost when doing a long, overnight rise. I’ve given you a range so you can decide what suits you best.

For Baking: You will need a rimmed sheet pan or non-stick rectangular pan (9×13-inch or 10×14-inch)

Directions at theclevercarrot.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer