Focaccia is a flat oven-baked Italian bread similar to a pizza. Just like pizza, it can have many toppings but generally the toppings are spread very sparse. Focaccia can be used as a side to a pasta or it can be used as a sandwich bread.
| Preparation Time | 15 hours |
| Servings | 8 |
| Difficulty | Easy |
Ingredients
| Sourdough starter at 100% hydration | 100 gm |
| UNBLEACHED all Purpose Flour | 400 gm |
| Sugar | 10 gm |
| Olive Oil | 20 gm |
| Salt | 12 gm |
| Yeast | 4 gm |
| Chili flakes and dried oregano | 1 tbsp |
| Salt granules | 1/4 tsp |
| Toppings of your choice (olives, jalapeno) | About 1 cup |
Method
- In a large bowl combine the starter, flour, sugar and 310 gm of water and leave it covered in a warm place (80 degrees Fahrenheit) for 30 minutes.
- Mix 4 gm yeast in 20 gm water and 12 gm salt and add to the flour dough. Mix with hand and leave for 30 minutes again.
- After 30 minutes, lift the dough from a side and fold in the middle. Repeat with the other 3 sides. Rest for 30 minutes.
- After 30 minutes, lift the dough from a side and fold in the middle. Repeat with the other 3 sides. Refrigerate the dough for at least 4 hours and maximum 24 hours.
- When you want to bake the bread, oil a 10 inch cast iron pan and spread the dough in the pan. Cover it up and rest for an hour.
- After an hour, top the dough with a little oil, make dimples and again leave it for an hour.
- Preheat the oven to 500 degrees F.
- After an hour, top it with salt granules, chilli flakes, dried oregano, jalapeno and olive rings.
- Bake until crisp and brown for about 20 minutes. Focaccia is ready.
- Let it cool in the pan but take it our for slicing.
Summary
Recipe Name
Focaccia
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 4 Review(s)