Baking Hermann
Recipes

Sourdough Focaccia

Just like the Sourdough Rye Bread, the focaccia is one of the easier sourdough breads to make. As the rye, it is also baked in a dish, meaning that you skip the more challenging stages of shaping it by hand, letting it proof in a basket and then placing it into your casserole.
45 min

It also means that you can use higher hydration, resulting in a well-risen bread with a soft inside and a thin crunchy crust.

Traditionally, you’d use honey, which I’ve substituted with sugar. The glucose speeds up the fermentation, creating a beautifully open structure with a noticeable tangy flavour. If you’d like the flavour to be less dominant, simply reduce the time in the fridge by a couple of hours or leave out the sugar. The focaccia also makes a mean sub, like the Roasted Aubergine Focaccia Sandwich.

 

Ingredients

serves 8

  • 375g lukewarm water + 25g extra

  • 1 tbsp unrefined cane sugar

  • 100g active starter

  • 500g bread flour

  • 10g salt

  • 5 tbsp extra virgin olive oil

  • 20g rosemary twigs, leaves removed and roughly chopped

  • 3/4 tsp sea salt flakes

Method

Pour the 375g lukewarm water into a large mixing bowl. Stir in the sugar and active starter, then add the flour and mix until no dry flour remains. Cover with a dry tea towel and rest for 30 minutes.

Add the salt followed by the remaining water and work the salt mix into the dough by squeezing the dough through your fingers and folding it over. Cover again.

Every 30 minutes, come back to the dough and complete a set of Stretch & Fold with a total of four sets. After the last set, cover and rest once more for 30 minutes.

Line a large oven dish (32cm x 25cm x 5cm) with baking paper and drizzle with 2 tbsp of extra virgin olive oil.

Gently place the dough into the dish and carefully stretch it out. Don’t force it or you might deflate the dough. If it doesn’t stretch out easily, let the dough relax for another 10 minutes and try again. Cover with cling film and refrigerate for 14 hours.

When you’re ready to bake, pre-heat the oven to 220°C (200°C fan) and take the dough out of the fridge.

Once the oven is hot, drizzle the remaining olive oil over the top of the dough and spread it out. With your fingers, press dimples into the dough. You can press all the way down to the bottom of the dish, but don’t deflate any of the larger air bubbles that might have formed overnight.

Sprinkle over the rosemary and the sea salt flakes, then bake for 35 minutes or until golden brown on top.

Sourdough Focaccia

Just like the Sourdough Rye Bread, the focaccia is one of the easier sourdough breads to make. As the rye, it is also baked in a dish, meaning that you skip the more challenging stages of shaping it by hand, letting it proof in a basket and then placing it into your casserole.
Course Appetizer
Servings 8

Ingredients
  

  • 375 g lukewarm water + 25g extra
  • 1 tbsp tbsp unrefined cane sugar
  • 100 g active starter
  • 500 g bread flour
  • 10 g salt
  • 5 tbsp extra virgin olive oil
  • 20 g rosemary twigs, leaves removed and roughly chopped
  • 3/4 tsp sea salt flakes

Instructions
 

  • Pour the 375g lukewarm water into a large mixing bowl. Stir in the sugar and active starter, then add the flour and mix until no dry flour remains. Cover with a dry tea towel and rest for 30 minutes.
  • Add the salt followed by the remaining water and work the salt mix into the dough by squeezing the dough through your fingers and folding it over. Cover again.
  • Every 30 minutes, come back to the dough and complete a set of Stretch & Fold with a total of four sets. After the last set, cover and rest once more for 30 minutes.
  • Line a large oven dish (32cm x 25cm x 5cm) with baking paper and drizzle with 2 tbsp of extra virgin olive oil.
  • Gently place the dough into the dish and carefully stretch it out. Don’t force it or you might deflate the dough. If it doesn’t stretch out easily, let the dough relax for another 10 minutes and try again. Cover with cling film and refrigerate for 14 hours.
  • When you’re ready to bake, pre-heat the oven to 220°C (200°C fan) and take the dough out of the fridge.
  • Once the oven is hot, drizzle the remaining olive oil over the top of the dough and spread it out. With your fingers, press dimples into the dough. You can press all the way down to the bottom of the dish, but don’t deflate any of the larger air bubbles that might have formed overnight.
  • Sprinkle over the rosemary and the sea salt flakes, then bake for 35 minutes or until golden brown on top.
Print Recipe

 

 

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Recent Recipes

Peanut Spread

Peanut Spread

Previously, I've made tofu out of chickpeas, green peas, red lentils, black beans and, the traditional one, soybeans. Which is another way of saying that you can make tofu out of pretty much any legume. If you'd like to know more about this, check out my Any Legume...

Çiğ Köfte (Turkish Bulgur Balls)

Çiğ Köfte (Turkish Bulgur Balls)

Who would have thought that the Turkish Health Ministry would play a part in creating one of the country's most iconic plant-based street food dishes? Çiğ Köfte has long been a staple food in the southeastern parts of Türkiye. However, it is traditionally made with a...

Curry Leaves Ice Cubes

Curry Leaves Ice Cubes

Curry leaves grow in abundance in India and are easily available in most shops for a few rupees. But if you live elsewhere you might find it difficult to source them. The trouble is that curry leaves are an incredibly aromatic and delicious addition to Indian food....

Kenyan Chapati

Kenyan Chapati

These flakey flatbreads are the perfect companion to Ndengu, a rich Kenyan mung bean curry. Although called chapati, it is similar to Indian Laccha Paratha, one of the many cross-cultural influences from the Indian subcontinent that workers brought to Kenya in the...

Ndengu (Kenyan Mung Bean Curry)

Ndengu (Kenyan Mung Bean Curry)

In the 19th century, thousands of Indian workers were employed in Kenya to build a vast local railway network. They brought with them their own food culture and used ingredients and cooking methods to create dishes that felt close to home. Today, many Kenyan dishes...

Hazelnut Tofu (Hazelnut Dofu)

Hazelnut Tofu (Hazelnut Dofu)

Imagine the flavour of roasted nuts captured into a creamy pudding. That's what Hazelnut Dofu is all about. It's inspired by Goma Dofu, a traditional Japanese appetiser that is made with sesame seeds and kuzu starch. But you can follow the same method and turn any nut...

Potaje de Garbanzos (Spanish Chickpea, Potato & Spinach Stew)

Potaje de Garbanzos (Spanish Chickpea, Potato & Spinach Stew)

During my search for traditional plant-based dishes from around the world two themes reappear time and again. Religion and poverty. Both of these have long shaped food cultures towards naturally vegan options. Potaje de Garbanzos is a great example. The comforting...

Coconut Milk (1 Ingredient)

Coconut Milk (1 Ingredient)

Making your own coconut milk from scratch might seem futile. After all, it's easily available in cans in most stores. However, many brands use added thickeners and stabilisers to give the coconut milk a creamy texture that doesn't separate, and even organic coconut...

Ugali (Tanzanian Maize Meal)

Ugali (Tanzanian Maize Meal)

Across the African Great Lakes region, you'll find versions of Ugali. Most parts of Tanzania and Kenya share the same name for it, while it's known as Sadza in Zimbabwe. The Malawian version is called Nsima and was even added to the UNESCO Representative List of the...

Pani Walalu (Sri Lankan New Year Sweet)

Pani Walalu (Sri Lankan New Year Sweet)

Sinking your teeth into Pani Walalu is a textural delight as much as it is a flavourful sensation. Crispy and sweet on the outside, soft and slightly savoury on the inside, these fermented urad dal sweets are an unusual but extremely satisfying treat. They are...

Tahdig-Inspired Crispy Saffron Rice

Tahdig-Inspired Crispy Saffron Rice

Tahdig is a culinary highlight of Persian cooking. Perfectly steamed rice made better by giving it an incredibly crispy bottom layer. Traditionally, it's made with butter and/or yoghurt, but I've always been craving a naturally plant-based version of this crispy rice....

How to Bloom Saffron

How to Bloom Saffron

Measured by weight, saffron is valued more than gold. It takes 75,000 blossoms to produce 1 pound of saffron, and each individual stigma needs to be picked by hand at the prime of its season. Add to the the intense aroma and flavour of saffron and it's no surprise...