SOURDOUGH FOCACCIA
If you have limited experience baking bread or sourdough, this recipe is about as forgiving as they come. The technique teaches you the basics of bread-making, from making the levain and autolyzing to folding. The result is thick and crunchy focaccia that is deliciously olive-oil-laden, like your favorite deep-dish pizza.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Levain: On day 1 at night, mix together starter, flour, and water in a large bowl. Cover with a damp kitchen towel or a large plate and let stand at room temperature 10 to 12 hours.
- Dough: On day 2 in the morning, make an autolyze: In a large bowl, dissolve levain in water. Add both flours and stir to combine. Cover with a damp kitchen towel and let stand at room temperature 1 hour.
- Sprinkle autolyze with salt; drizzle with 1 tablespoon oil. Pinch and fold several times to incorporate. Cover and let stand 30 minutes.
- With dampened hands, grab underside of dough, stretch it out, and fold it back over itself. Rotate bowl one quarter-turn and repeat 6 times. Cover and let stand 30 minutes. Repeat process 4 more times (about 3 hours total). After final folding, you should have a soft, elastic dough.
- Drizzle remaining 3 tablespoons oil evenly into a 9 1/2-by-12 1/2-inch rimmed baking sheet or a 9-by-12-inch baking pan. Scrape dough onto sheet and pat out to flatten, pushing it into edges. (If it springs back, cover and let stand 10 minutes, then continue until dough fills pan.) Drape with plastic wrap. (Dough can be made to this point and refrigerated up to 24 hours.)
- Let dough stand until it is bubbly and soft and almost reaches top of pan, about 2 hours (or 3, if it's been refrigerated). Preheat oven to 450°F. Use your fingers to make dents all over top of dough. Drizzle generously with oil and sprinkle with flaky salt. Season tomatoes with fine salt and scatter over dough. Sprinkle with rosemary.
- Place a foil-lined rimmed baking sheet on lowest rack (to catch any oil overflow). Bake focaccia on center rack until golden brown and cooked through, 25 to 30 minutes. Let cool on sheet on a wire rack 10 minutes, then transfer directly to rack and let cool completely. (You may need to run a spatula underneath to release it.) Focaccia is best served the day it's made, but can be stored in an airtight container at room temperature up to 2 days.
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Constance favour Muyombo
[email protected]This focaccia is so easy to make and it turns out perfect every time. I love the way the sourdough starter gives it a slightly tangy flavor.
Jennifer Sharp
[email protected]I've made this focaccia several times and it's always a hit with my family and friends. It's the perfect bread to serve for any occasion.
Fardin Azim
[email protected]This focaccia is the perfect combination of crispy and chewy. It's the perfect bread to enjoy with a variety of toppings.
Gift Kaitano
[email protected]I love the flavor of the sourdough starter in this focaccia. It gives it a really unique and delicious flavor.
Freeman Ocansey
[email protected]This focaccia is so light and fluffy. It's the perfect bread for any occasion.
Richard Meses
[email protected]I've never made focaccia before, but this recipe made it so easy. I'm definitely going to be making it again.
Ronnel Mendoza
[email protected]I'm not a big fan of sourdough, but I really liked this focaccia. The flavor is subtle and the texture is perfect.
Meher Ali
[email protected]This focaccia is the perfect bread to serve with soup or salad. It's also great for sandwiches or just eating on its own.
Shakeel Naaz
[email protected]I've tried a lot of different focaccia recipes, but this one is by far the best. The sourdough starter gives it a really unique and delicious flavor.
nomkhosi busisiwe
[email protected]This focaccia is so easy to make and it turns out perfect every time. I love the way the sourdough starter gives it a slightly tangy flavor.
Akua Darkoa
[email protected]I've made this focaccia several times and it's always a hit with my family and friends. It's the perfect bread to serve for any occasion.
Ayesha Durrani
[email protected]This focaccia is the perfect combination of crispy and chewy. It's the perfect bread to enjoy with a variety of toppings.
Md Comilla
[email protected]I love the flavor of the sourdough starter in this focaccia. It gives it a really unique and delicious flavor.
Sunshine Dominion
[email protected]This focaccia is so light and fluffy. It's the perfect bread for any occasion.
Muzammil Adezian
[email protected]I've never made focaccia before, but this recipe made it so easy. I'm definitely going to be making it again.
Imran bhatti
[email protected]This focaccia is the perfect bread to serve with soup or salad. It's also great for sandwiches or just eating on its own.
Lucas Flores
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of sourdough, but I'm so glad I did! The flavor is amazing and the texture is perfect.
Saifii Awan
[email protected]This focaccia is so easy to make and it turns out perfect every time. I love the crispy crust and the soft, chewy interior.
cheyanne mcpherson
[email protected]I've made this focaccia several times now and it's always a hit! The tang from the sourdough starter gives it a unique flavor that I love.