Introduction
Hey there, fellow home cooks! Today, I want to share with you my beloved recipe for Light & Fluffy Sourdough Focaccia. This delightful bread has become a staple in my kitchen, and I can’t wait to pass on the secrets to achieving its perfect texture and mouthwatering flavor. So, grab your apron and let’s dive into the world of sourdough focaccia!
Why You’ll Love This
I make this when I want to impress my guests with a homemade bread that looks like it came straight from an artisan bakery. The crust is beautifully golden and slightly crisp, while the inside is incredibly soft and airy. My family goes crazy for this because it’s so versatile – you can top it with sundried tomatoes, olives, or even caramelized onions. Plus, the tangy sourdough flavor adds a unique twist that will leave you craving more.
Ingredients
For this recipe, you’ll need:
– 500g bread flour
– 400g water (room temperature)
– 200g active sourdough starter
– 10g salt
– 30ml olive oil
(Optional substitutions: If you’re short on time, you can use all-purpose flour instead of bread flour. Also, feel free to experiment with different herbs and toppings to suit your taste!)
Directions
1. In a large mixing bowl, combine the bread flour, water, and sourdough starter. Mix until a shaggy dough forms, then cover with a clean kitchen towel and let it rest for 30 minutes.
2. After the resting time, sprinkle the salt over the dough and knead it for about 10 minutes until it becomes smooth and elastic.
3. Drizzle the olive oil into a separate bowl and transfer the dough into it. Turn the dough around to coat it evenly with the oil. Cover the bowl again and let the dough rise for 4-6 hours, or until it has doubled in size.
4. Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
5. Gently transfer the risen dough onto the prepared baking sheet. Using your fingertips, press the dough evenly into a rectangular shape, roughly 1 inch thick.
6. If desired, sprinkle some sea salt and dried rosemary over the top for added flavor.
7. Bake the focaccia in the preheated oven for 20-25 minutes, or until the crust turns golden brown.
8. Remove from the oven and let it cool for a few minutes before slicing and serving.
Notes
Through my own trial and error, I’ve discovered that using a cast-iron skillet instead of a baking sheet gives the focaccia an even crispier crust. So, if you have one, give it a try!
Variations
One variation I’ve experimented with is adding caramelized onions and goat cheese as toppings before baking. The combination of sweet onions and tangy cheese takes this focaccia to a whole new level. However, I have to admit that I once tried adding chocolate chips to the dough, and it didn’t turn out as expected. Some experiments are best left untried!
Equipment
If you don’t have a baking sheet, don’t worry! You can use a pizza stone or even a cast-iron skillet as an alternative. Just make sure to preheat it along with the oven for the best results.
Storage Information
Although this sourdough focaccia can be stored in an airtight container at room temperature, I must confess that in my house, it never lasts more than a day! The irresistible aroma and taste make it disappear in no time.
Serving Suggestions
I personally enjoy serving this focaccia alongside a bowl of homemade tomato soup. The combination of the fluffy bread and the rich, comforting soup is simply divine. However, feel free to pair it with your favorite dips or use it as a base for a gourmet sandwich.
Pro Tips
From my own experience, I’ve learned that rushing the rising process can lead to a denser texture. So, be patient and give the dough enough time to double in size. Also, don’t be afraid to get creative with the toppings – experiment with different herbs, cheeses, or even roasted vegetables to make it your own!
FAQ
Q: Can I use whole wheat flour instead of bread flour?
A: Absolutely! Whole wheat flour can add a nutty flavor and a denser texture to the focaccia. Just keep in mind that the rise might be slightly different compared to using bread flour alone.
Q: Can I freeze the sourdough focaccia?
A: Yes, you can freeze it! Simply slice the cooled focaccia and place it in an airtight bag or container. It should keep well for up to 3 months. To enjoy it again, just thaw it at room temperature and reheat it in the oven for a few minutes.
Q: Can I use dried active yeast instead of a sourdough starter?
A: Of course! If you don’t have a sourdough starter, you can substitute it with 7g of dried active yeast. Just follow the package instructions for proofing the yeast before adding it to the dough.
Alright, my fellow bread enthusiasts, I hope this recipe brings you as much joy as it has brought me. Remember, baking is all about having fun and unleashing your creativity in the kitchen. So, don’t be afraid to experiment and make this Light & Fluffy Sourdough Focaccia truly yours. Happy baking!
Light & Fluffy Sourdough Focaccia
Impress your guests with this homemade Light & Fluffy Sourdough Focaccia that boasts a beautifully golden and slightly crisp crust on the outside and a soft and airy inside. The tangy sourdough flavor adds a unique twist, making it a versatile bread that can be enjoyed with various toppings.
Ingredients
- 500g bread flour
- 400g water (room temperature)
- 200g active sourdough starter
- 10g salt
- 30ml olive oil
Directions
-
In a large mixing bowl, combine the bread flour, water, and sourdough starter. Mix until a shaggy dough forms, then cover and let it rest for 30 minutes.
-
Sprinkle salt over the dough and knead for about 10 minutes until smooth and elastic.
-
Drizzle olive oil in a separate bowl, transfer the dough, coat it with oil, cover, and let it rise for 4-6 hours until doubled in size.
-
Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper.
-
Transfer the risen dough onto the baking sheet, press into a rectangular shape, sprinkle with sea salt and dried rosemary.
-
Bake in the preheated oven for 20-25 minutes until golden brown.
-
Cool before slicing and serving.