Description
Rustic Italian light fluffy sourdough focaccia delivers herbal aromas and crisp textures from Mediterranean kitchens. Olive oil-infused bread creates delightful sensory experiences for passionate home bakers seeking authentic Mediterranean flavors.
Ingredients
Scale
Main Ingredients:
- 500 grams (4 cups + 3 tablespoons) bread flour
- 450 grams (1 3/4 cups + 2 tablespoons) warm water
- 100 grams (1/2 cup) sourdough starter discard
Salt and Seasoning:
- 10 grams (2 1/2 teaspoons) kosher salt
- Extra kosher salt for topping
Oil and Herbs:
- 6 tablespoons extra virgin olive oil
- Fresh or dried herbs of your choice
Instructions
- Create a soft, batter-like mixture by blending bread flour, warm water, sourdough starter discard, and kosher salt in a large mixing bowl. Ensure thorough incorporation, leaving no dry spots. Allow the mixture to rest, covered, for 15 minutes to hydrate ingredients.
- Execute a comprehensive gluten development technique using moistened hands. Perform stretch and fold method: lift one dough edge, fold over itself, and rotate bowl 90 degrees. Repeat this motion approximately 16 times per set. Complete six consecutive sets, with 15-minute intervals between each set, allowing dough to relax and strengthen.
- Transfer dough to a clean container, generously coating with olive oil. Position in a consistent 75°F environment and permit fermentation until volume doubles, approximately 4 hours. Monitor dough’s expansion and texture during this crucial development phase.
- Line baking pan with parchment paper and distribute olive oil evenly. Gently transfer dough, carefully spreading toward pan edges. If dough demonstrates resistance, permit a brief 10-minute relaxation before continuing manipulation.
- Allow dough to undergo secondary proofing, becoming visibly puffy and expanded. For enhanced tanginess, consider overnight refrigeration, then return to room temperature and continue proofing for 2-4 hours before baking.
- Heat oven to 375°F. Use oil-coated fingertips to create characteristic dimples across dough surface. Drizzle remaining olive oil, sprinkle complementary salt and herbs. Bake until achieving a rich golden-brown color, approximately 25-30 minutes. Rest focaccia for 10 minutes before slicing to maintain structural integrity.
Notes
- Develop Consistent Dough Texture Maintain consistent water temperature and use a kitchen scale for precise flour measurements to ensure uniform dough hydration and structure.
- Optimize Stretch and Fold Technique Perform stretch and folds with wet hands to prevent sticking, creating stronger gluten networks and achieving lighter, airier focaccia.
- Temperature Control for Fermentation Keep dough in a consistent warm environment around 75F to promote even fermentation and develop complex sourdough flavor profile.
- Customize Flavor Variations Experiment with different herb combinations like rosemary, thyme, or za’atar to personalize the focaccia and match various meal styles.
- Prep Time: 5 hours 25 minutes
- Cook Time: 30 minutes
- Category: Snacks, Appetizer, Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 155
- Sugar: 0.2g
- Sodium: 180mg
- Fat: 6.5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5.7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg