SOURDOUGH FOCACCIA SO GOOD
I totally forgot just how delicious it is to eat focaccia. I do not even understand why I have not made any in years. It is seriously wonderful bread and a great way to start a meal with friends.
Sourdough bread is so good for you too. You are using flour that is more natural. Wild yeast grows in the starter causing probiotics to grow. Probiotics are excellent for your gut. Which makes this bread a better option for the bread lovers out there. Weird to know a carb full bread can actually be better for you than other bread and help to regulate your sugar.
Again, most people do not have a starter just laying around but they are so easy to make. Honestly, it is 2 ingredients and about 6 days. Now you have to have special ingredients. Like unbleached flour and water that has no chlorine in it. Click here to learn how to make your own starter. Or if you know someone with a starter they can give you a cup and you are ready to go.
Once you have an active ripe starter ready you will start this focaccia by making a sponge. Very easy. It is the starter, flour, warm water, and honey. Please use honey. It really does make a difference. It honestly has to do with how soft your focaccia turns out. I would opt for raw honey or really good quality honey you get from a beekeeper.
I mixed the ingredients for the sponge and put a disposable shower cap on my bowl and popped the bowl into the oven with only the light on. The warmth from the light will give you the just the right amount of warmth to help your sponge work its magic. It should take an hour or 2 for the sponge to become bubbly.
Once you have a nice bubbly sponge you will start by adding more flour, sea salt, and more olive oil. Remember olive oil is your friend. Use a good one. I add a cup of flour, sea salt, and olive oil. Then mix. Add more flour a cup at a time and I use my stand up mixer to knead my dough. Once your dough is the right texture, cover and allow to rise again in the oven with the light on. This is an hour or two more.
I like making 2 smaller ones but you can make one large focaccia if you wish. I just like playing with the toppings and having choices. I am still stuck on the rosemary, garlic, and olive oil one that is similar to Macaroni Grill's bread. Once your dough has doubled in size, separate it into 2 balls.
Pour about 1/4 cup olive oil on a baking sheet and add the dough. Stretch it and let it sit for 5 to 15 minutes. Come back to it and stretch the dough out again. You want to fill up your pan but you also want your dough to be as even as possible.
Cover again and allow to rise again. This will take another hour or two. Once it is the thickness you want you can now use your fingertips to "dent" in the bread.
At this point, you can top your focaccia with almost anything. I like the savory style so I go with more herbs, veggies, and spice with cheese on mine. However, you can totally throw on some cinnamon, sugar, dates, goat cheese, or even some chocolate.
SOURDOUGH FOCACCIA
Ingredients to make your sponge
Once you have an active ripe starter ready you will start this focaccia by making a sponge. Very easy. It is the starter, flour, warm water, and honey. Please use honey. It really does make a difference. It honestly has to do with how soft your focaccia turns out. I would opt for raw honey or really good quality honey you get from a beekeeper.
I mixed the ingredients for the sponge and put a disposable shower cap on my bowl and popped the bowl into the oven with only the light on. The warmth from the light will give you the just the right amount of warmth to help your sponge work its magic. It should take an hour or 2 for the sponge to become bubbly.
Once you have a nice bubbly sponge you will start by adding more flour, sea salt, and more olive oil. Remember olive oil is your friend. Use a good one. I add a cup of flour, sea salt, and olive oil. Then mix. Add more flour a cup at a time and I use my stand up mixer to knead my dough. Once your dough is the right texture, cover and allow to rise again in the oven with the light on. This is an hour or two more.
I like making 2 smaller ones but you can make one large focaccia if you wish. I just like playing with the toppings and having choices. I am still stuck on the rosemary, garlic, and olive oil one that is similar to Macaroni Grill's bread. Once your dough has doubled in size, separate it into 2 balls.
Pour about 1/4 cup olive oil on a baking sheet and add the dough. Stretch it and let it sit for 5 to 15 minutes. Come back to it and stretch the dough out again. You want to fill up your pan but you also want your dough to be as even as possible.
Cover again and allow to rise again. This will take another hour or two. Once it is the thickness you want you can now use your fingertips to "dent" in the bread.
At this point, you can top your focaccia with almost anything. I like the savory style so I go with more herbs, veggies, and spice with cheese on mine. However, you can totally throw on some cinnamon, sugar, dates, goat cheese, or even some chocolate.
SOURDOUGH FOCACCIA
Ingredients to make your sponge
- 1 1/2 cup sourdough starter
- 1 cup warm water
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 cup flour
Mix all ingredients together. Cover and put into the oven with just the light on for an hour to 2 hours. You want your sponge nice and bubbly.
Add to sponge
- 1/2 cup olive oil
- 4 cups unbleached all-purpose flour or bread flour
- 2 teaspoon sea or kosher salt
Add the olive oil and salt with one cup of flour. Add a cup of flour at a time and mix between each cup. I normally use my stand up mixer which takes around 4 to 5 minutes on the second or the third setting.
Allow rising in a covered bowl in the warm lit oven. This takes another few hours.
Once it has doubled in size, divide and pour more olive oil in the baking sheet. Stretch dough onto a baking sheet. You want it even. If you can not get it to fill the sheet, let it sit for a few minutes and stretch some more. You just need to cover your baking dish with the dough. Cover and allow to rise, yet again. This step takes another hour to 3. Once the dough is the thickness you wish, take out of oven and dimple with your fingertips. Top and bake at 450 degrees for 20 to 25 minutes.
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