Sourdough Foccacia

     

    Focaccia is a traditional Italian flatbread with a history that dates back to ancient times. The origins of focaccia can be traced back to the ancient Etruscans, who inhabited the region that is now modern-day Tuscany and parts of Lazio and Umbria. The Etruscans baked a simple bread made from coarse grains and water, cooked on hot stones or in ashes.

The versatility of focaccia allowed it to become a canvas for culinary creativity. Over the centuries, bakers experimented with various toppings and ingredients, resulting in a wide array of flavors and styles. In addition to the classic olive oil and salt, focaccia can be topped with rosemary, garlic, onions, cheese, and even sweet ingredients like sugar and fruit.

In recent years, focaccia has gained international popularity, becoming a beloved bread in many countries. Its appeal lies in its simplicity, versatility, and the ability to customize it to suit different tastes and preferences. Focaccia is enjoyed as a snack, appetizer, or accompaniment to meals, and it continues to inspire bakers and chefs around the world.

Today, focaccia remains a symbol of Italian culinary heritage, representing the rich history and diverse regional traditions of Italy. Whether enjoyed in a small village bakery or a trendy urban café, focaccia continues to delight with its delicious flavors and timeless appeal.

Here's a step-by-step guide to help you create traditional focaccia at home:

Ingredients :

500g bread flour (high in gluten)

360g warm water 

120g active sourdough starter 

2tsp sugar

10g salt

60g olive oil 

Toppings:

•  extra virgin olive oil
• 1-2 teaspoons coarse sea salt
• fresh rosemary springs (optional)
• other optional toppings: cherry tomatoes, olives, caramelized onions, garlic, or cheese

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• Baking sheet or pan (about 9x13 inches or similar size)
• Plastic wrap or clean kitchen towel
• Parchment paper (optional)
• Bench scraper or spatula (optional)

Instructions:

In a small bowl, mix the warm water with the sugar and sourdough starter. Add flour, oil and mix until combined. Cover the dough with a tight lid and let it sit for 1 hour. After one hour, add in the salt and 10 grams of water and stretch the dough until the salt dissolves.

Cover the dough again and let it sit for one more hour. During the one hour wait, stretch and fold the dough every 30 minutes (2x).After the 2x stretch and fold, cover the dough and let it ferment in a warm place for about 3 to 4 hours.

Your dough must have doubled in size and now it is the right time to transfer it to a baking sheet lined with parchment paper. Gently stretch it to fit the size of the pan. Drizzle the top of your dough with olive oil and use your fingers to press deep dimples all over the surface of the dough. This is a signature feature of focaccia and helps to hold the olive oil and toppings.

Cover the dough with plastic wrap or a kitchen towel and let it rise for another 30-60 minutes until it becomes puffy. Preheat your oven to 425°F (220°C),add your toppings and bake the focaccia for 20-25 minutes, or until it is golden brown and crispy on the edges.

Remove from the oven and let it cool on a wire rack for a few minutes before slicing. Focaccia can be enjoyed warm or at room temperature, on its own, or as a complement to a variety of dishes. It makes a delicious snack, appetizer, or side dish. Bon appetit !