Sourdough Focaccia

Photography by James Tran Photography //    jtranphotos.com

Photography by James Tran Photography // jtranphotos.com

 

Recipe by Lia Weber for Fleischmann’s Yeast

Don’t have your own sourdough starter? Check out the video below. You can also find instructions in this simple sourdough starter recipe from The Splendid Table.

  • 700 grams plus 50 grams warm water 

  • 200 grams active sourdough starter 

  • 1 tsp Fleischmann’s ActiveDry Yeast 

  • 900 grams bread flour 

  • 100 grams whole wheat flour 

  • 20 grams sea salt 

| Preparation | Pour 700 grams of the warm water into a large mixing bowl. Add the sourdough starter and yeast and stir together. Add the bread flour and whole wheat flour to the bowl and mix thoroughly to combine, making sure there are no lumps of flour. Let the dough rest for 30 minutes in a large bowl covered with plastic wrap. 

After dough has rested, add the sea salt and 50 grams of warm water. Using your hands, mix the salt and water into the dough. The dough will begin to break apart, but as you continue to fold the dough on top of itself, it will start to form together. Place the dough into the same mixing bowl or a large clear (tall) container. Cover with plastic wrap and let rest for 30 more minutes. 

Instead of kneading on a counter like traditional dough, you will perform a series of turns in the mixing bowl for this dough. After the 30 minutes is up, make your fist turn. Wet your hand and grab the underside of the dough, stretch it up and fold it back over the rest of the dough. Repeat this 3 times so that all the dough gets evenly mixed. Cover with plastic wrap and let set for another 30 minutes. 

Go through 2 more 30-minute resting/turning periods. Once you have made your last turn, either place the dough in the fridge to rest overnight or place the dough on a floured surface and bench-rest for 30 minutes. If you decide to place in the refrigerator overnight, pull the dough out of the refrigerator and remove from the bowl and onto a floured surface. Let rest for 30 to 45 minutes. 

Preheat the oven to 500 degrees.

Generously oil the bottom of a half-sheet pan (19-by-13-inches) with extra virgin olive oil. Transfer the dough to the pan and stretch it to the edges. If the dough begins to tighten, do not force it. Let it rest for a few minutes and continue stretching. It is important to be gentle with the dough and not press out all of the bubbles. 

Once the you have stretched the dough to the edge of the pan. Lightly drizzle the top with olive oil and using your fingers create dimples in the dough. Top with sea salt (delicious as is) or you can get creative and add fresh chopped rosemary and olives or sliced tomatoes and fresh basil. I like to do 4 different toppings in sections so my guests can have a variety! 

Place into the 500 degree oven and bake for approximately 30 minutes. Rotate the pan after the first 15 minutes. The internal temperature of the dough should reach 190 degrees and the top will be nice and golden brown. 

Remove from oven, let cool slightly and then slice and serve warm. Enjoy! 

Recipe adapted from Tartine Bread cookbook