Let’s congratulate Chris by baking sourdough focaccia!
Who is Chris? This is my leaven, I started it, as ensue on the label, one year ago. Chris is my third version (firsts were Albert and Benedict) of starter which has become effective and easy in using, i.e feeding and baking.
This label is pretty dingy (it would be nice to rewrite it already), but if you look closely you will see, that Chris should be feed twice a day at 19 °C. For more details about Chris’s story have a look at this post.
But let’s continue the theme of focaccia. Now it is baked almost every day for breakfast in my home. Due to the fact that I am a morning person, getting up early in the morning is not so difficult. A small slice is good with tomatoes and rosemary, while a larger piece is a great base for a school lunch.
How to follow the recipe below or Important disclaimer
In baking 100% is always taken as all the flour used, please anchor this thought. What does it mean? It means that 500 g flour from the followed recipe are equal to 100%.
Another key point is that the recipe below is based on a 74% moisture dough, i.e. there are 74% water in the dough. 74% of 500 g is 370 g. Hope that’s understandable.
Why should you use 500 g of flour? Good news: you shouldn’t 🙂 I use 500 g flour because this size works well for me, but you can recalculate according to your needs, mixer bowl volume, etc. just knowing the dough’s moisture.
There are some examples there:
|100% Flour||74% Water||How to calculate|
|500 g||370 g||500*74/100|
|600 g||444 g||600*74/100|
|700 g||518 g||700*74/100|
You are free in using types of flour other than those mentioned below. It is only important that the total weight of the flour is 500 g (as in my case). For instance I use sometimes 300 g Rustique, 150 g tipo “00” and 50 g Dinkel spelt.
130 g leaven (starter)
10 g salt
30 g cold butter or the same weight of olive oil for vegan version
50 ml olive oil extra virgin for drizzling
Olives, tomato, rosemary, coarse sea salt for topping
Mixer or bread maker in this role, proofer (optional), oven.
|13.00||17.00-17:30||17:30-18:00||18:00-18:30||18:30||20:00||20:00-06:00 next morning||06:00-06:25|
1. Levean feeding
Be sure, that your starter is healthy and strong, i.e. it has a good smell, full of bubbles and its color is no changed since last feed. Feed it with 90 ml of water (~6 tablespoons) and 90 ml of flour. My Chis is usually ready for next step within 4 hour at 28 °C.
Mix until incorporated water and all types of flour in a bowl. Afterward set aside for 30-120 min.
Add starter and knead about 15 minutes, then add salt and butter. After that knead additional 15 minutes.
4. Rest (fermentation)
Drizzle glass bowl with olive oil, put the dough into the bowl and set aside for 30 minutes by 28-30 °C. I use poofer box for it.
Stretch and fold the sourdough. Basically it means that you form a roll by lifting the top third of the dough, and then pulling it up and starting to roll the sourdough away from you, then lift it again, stretch it and twist it. After that when all the dough is rolled up, turn the bowl an 90° degrees, lift the roll up by the middle, let it sag a little by gravity, and then fold it cut-side down three times.
6. Rest (fermentation)
Rest it for fermentation for 30 minutes at 28-30 °C. Use proofer if it is possible.
As soon as previous step is comlete repeat 5th and 6th steps one by one 3-4 times until dough will become elastic and quite dense immediately after stretching and folding.
Put the sourdough into a baking dish and set aside for about 8 hours at 21 °C. In Finnish winter this means room temperature.
Preheat oven until 250 °C.
Afterward drizzle the dough with olive oil, put topping and salt.
Bake for 15 minutes, then reduce the temperature to 220°C and bake for another 10 minutes. However focus on your oven.
Finally you can’t ruin focaccia with oil so drizzle the dough with olive oil one more time.