The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Focaccia

Sourdough Focaccia

DWill's picture
DWill

Description

Hi all,

I had to upload this recipe as I am enjoying it so much at the moment. It is a sourdough version of a Richard Bertinet recipe.

I find it so satisfying to make as it is very simple and forgiving whilst being seriously tasty and versatile. 

Hope you have some results with it too.

 

Best wishes, Dave

Summary

Yield
Medium tray
SourceRichard Bertinet base recipe. Converted to use a starter
Prep time
Cooking time25 minutes
Total time25 minutes

Ingredients

20 g
Wholemeal spelt flour
100 g
Liquid starter (50/50 hydration)
10 g
salt
50 g
olive oil
320 g
water

Instructions

1: mix all ingredients together to form a shaggy dough and leave to hydrate for 20-30mins

2: knead dough using slap and fold technique until a smooth strong dough has formed. 

3: leave covered in a bowl in a consistent warm place, I use the top of my fridge, for 4 hours.

4: give the dough a fold/turn then leave to continue bulk proving for another 2 hours. This stage is so important the dough must be more than doubled and very bubbly and gassy, adjust the timings for whatever your dough needs.

5: tip dough out onto a lightly oiled surface and gently de gas and form into a ball. Place dough into a lightly oiled medium deep tray/ lined with baking paper if worried about the bread sticking. Oil the top of the dough and lightly cover with cling film. 

6: place dough in a turned of oven with the light on to kick start the final proof. Every 30 mins use your fingertips to work the dough evenly out to the edges of the tray.

7: when the dough has filled the tray, leave for another 30mins to an hour to make sure the dough proves to it's maximum potential. 

8: when the dough is at its final 20 mins, add the toppings you like, I do rosemary, sea salt, olive oil and two grated tomatoes. With your fingertips work this into the dough. 

9: bake at 220C for 20 mins with a splash of water in the oven at the begging. Check and see if it needs longer, I usually give it another 5-10mins just to make sure. 

 

Good luck, hope the recipe works as well for you as it does for me. 

Comments

webdoggy's picture
webdoggy

Going to try this out tomorrow. What is the correct size of tray to use for the unmodified recipe?

webdoggy's picture
webdoggy

To answer my own question, looks like it fills a half sheet pan.