Simple & Delicious Sourdough Focaccia
Rated 4.3 stars by 4 users
Category
Sourdough
Author:
Ashley Turner
This is the perfect recipe if your new to sourdough. Focaccia can be a lot more forgiving and requires less prep and planning!
Ingredients
Sourdough Focaccia
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350g water
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150g thick discard or leaven
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500g flour
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10g salt
Berry Compote
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2 cups berries
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1-2 tbsp lemon juice
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1 tbsp maple sugar **Can use honey in place of these.
Crumble Topping
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1/2 cup flour
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1/3 cup sugar
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1/4 - 1/3 cup butter
Directions
Sourdough Focaccia
mix all together in a bowl and work the dough to build structure *as shown in video.
eave to sit for 30 minutes and then wet knead to the dough or coil fold to organize and tidy it up a bit. Cover and leave to sit at room temperature.
- You can do coil folds sporadically as it sits on the counter if you wish, this will help build more structure and develop the gluten. I usually leave mine on the counter at least 6-8 hours, or overnight.
- Pour a couple tbsp of oil or melted butter onto a baking sheet and pour the dough out onto it. fold in the sides and flip the dough over. Cover and leave to rise again for another 1-2 hours.
- preheat oven to 450. Pouring additional oil on top of the dough, press fingers into the dough to make dimples all over the surface. Add any toppings you prefer.
- Add a pan with boiling water to the lower rack of the oven. Bake the focaccia for 20-22 minutes then drop the temp to 425 and remove the steam. Bake for an additional 15-16 minutes or until internal temp reads 200.
Berry Compote
- Add all ingredients to a saucepan at med-high heat. Bring to a rolling simmer.
- Gently crush some of the berries. Let simmer for about 4-5 minutes and then remove from the burner.
- Place in the fridge to thicken and cool down a bit. Serve immediately.
Crumbling Topping
- Place all ingredients in a bowl and using a fork or pastry cutter begin to cut the butter into the flour to form a crumbly mixture.
