Warm sourdough focaccia right out of the oven dumped in dipped in olive oil heals the soul! And here's a fool-proof easy recipe!
This is the only recipe you’ll need! It has been turning out beautifully every time I make it, and the dough is such a pleasure to work with! Seriously delicious - we barely have a couple of slices left for the next day - but I think besides dipping that fluffy crusty herbed yum in extra olive oil, my other big motivation is the therapy that coil folding & dimpling the dough offers.
It is pretty simple to make as far as sourdough breads go. Prep levain at night, then in the morning mix everything up, and coil fold a couple of times while resting. Then fridge overnight, and all you need to do in the morning is let it rest again & puff up so you can dimple & bake.
I included a complete set of coil folding both for the soothing effect & for the beginners among you in the video below. The dough is very wet & sticky at first, do not be tempted to add more flour. Wetting your hands with water regularly while working with it for the folds helps a lot!
Prep your levain at night.
The next morning, place everything in the bowl of a machine & Knead with the hook for 5 mins until dough comes together.
Move to bulking dish & rest 45 mins
Coil fold & rest 2 hr
Coil fold & rest 2 hr again
Cover & Place in fridge overnight
The next morning, move cold dough to an oiled baking tray (20*30cm), cover & proof for 2hrs at room temperature.
Stretch dough out gently in the tray if needed. Cover & rest another 2hrs.
Drizzle with olive oil, dimple with your fingers creating little pockets/holes & add your favorite toppings. Mine are a simple rosemary sea salt sprinkle.
Preheat your oven to 230 degrees Celsius for half an hour before baking, then bake for around 30-35mins or until you get the shade you desire.
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Ingredients
Directions
Prep your levain at night.
The next morning, place everything in the bowl of a machine & Knead with the hook for 5 mins until dough comes together.
Move to bulking dish & rest 45 mins
Coil fold & rest 2 hr
Coil fold & rest 2 hr again
Cover & Place in fridge overnight
The next morning, move cold dough to an oiled baking tray (20*30cm), cover & proof for 2hrs at room temperature.
Stretch dough out gently in the tray if needed. Cover & rest another 2hrs.
Drizzle with olive oil, dimple with your fingers creating little pockets/holes & add your favorite toppings. Mine are a simple rosemary sea salt sprinkle.
Preheat your oven to 230 degrees Celsius for half an hour before baking, then bake for around 30-35mins or until you get the shade you desire.