The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Foccaccia

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louie brown's picture
louie brown

Sourdough Foccaccia

There was no KA flour in the house, so I used supermarket ap for this. Along with a fair amount of olive oil, the result was a finer, softer crumb than I am accustomed to. Nevertheless, topped with salt, oil, parmigiano, marjoram and thyme, it made a delicious accompaniment for cheese.


I am partial to the round freeform shape for my foccaccia. 



Comments

SallyBR's picture
SallyBR

I made a sourdough focaccia recently, loved it!


 


I am also fond of a round shaped focaccia, and have used a cast iron pan to bake mine with excellent results.   What was the proportion of starter you used?  Is the recipe posted somewhere?

louie brown's picture
louie brown

With the chile jam, right? Beautiful and a  very nice photo as well. 


I'm sorry I don't have a proper formula for you. The starter was about 20% by weight of the final dough. The hydration of the final dough was around 70%. I fermented the bulk dough in the fridge and shaped and baked the next morning. As I say, I wasn't really happy with the strength of the flour, but it was all good, and delicious, in the end.

SallyBR's picture
SallyBR

Good to know you could retard it in the fridge and bake it next day - tye type of recipe I like!


 

wally's picture
wally

I usually use a pan as a form, but your free-form looks delicious and is how we produce it at work.  Makes a great snack and I'm sure nicely accompanied your cheeses.


I wonder what the result would be if you retarded the round overnight and then dimpled it the next day with your fingers and brushed on oil and herbs?


May have to try that.


Larry


 

louie brown's picture
louie brown

I'll look forward to your overnight-proofed rounds. I can't imagine that they wouldn't work out fine.

SylviaH's picture
SylviaH

I can just taste it a smear of your lovely cheese.  Great job and especially making do with what you have on hand.  Freeform always gets my top pick for shaping!


Sylvia

louie brown's picture
louie brown

When I first saw these in Tuscany many years ago, they would be cut into larger wedges, sliced open and filled. The fillings of choice were caramelized onions, peperonata, mozzarella, or mushrooms. A couple of those made a great quick lunch or snack.


I can only imagine how these would be in your wfo!