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–+ servings
Sourdough Foccacia

Sourdough Focaccia

A traditional Focaccia baked with a sourdough starter with just salt and rosemary on top.
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Servings 1 bread

Ingredients
  

Levain

  • 75 gram water
  • 100 gram Wheat flour 11% protein content
  • 40 gram sourdough starter

Focaccia dough

  • 465 gram water
  • 250 gram Wheat flour 11% protein content
  • 250 gram Wheat flour 13% protein content
  • 65 gram durum flour
  • 14 gram olive oil
  • 14 gram sea salt
  • 215 gram levain

Topping

  • Flake salt
  • rosemary
  • olives, tomatoes, herbs, Whatever you prefer.

Instructions
 

Levain

  • Mix all ingredients. Be sure that all flour is hydrated. Wrap it with cling film or place it in any suitable container. Let it ferment for 8 hours at room temperature.

Focaccia

  • Mix the rest of the flour and water and let autolyze for 8 hours.
  • Add salt, oil, and levain and incorporate thoroughly into the dough.
  • Place the dough in a well oiled container an let it ferment until it has doubled in size.
  • Lightly flour your work surface and dump out the dough. Press out the gasses. Fold the dough from each side into the middle.
  • Form the doug to a size fitting to your baking tray. oil the tray and place the dough in it. Press your finger tips through the dough in some places and brush the surface with olive oil.
  • Add preferd topping.
  • Bak the Focaccia in 480ºF / 250ºC for 30 minutes or until it has a nice golden brown color.
  • Let the Focacia cool on a wire rack.

Notes

The hydration of this dough is about 80%. The flour I used has 11 and 13 % protein. You may have to increase the water amount to get the same result if you are using a higher amount of stronger flour.
Keyword sourdough bread, starter
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