SOURDOUGH FOCACCIA ALLA GENOVESE

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Sourdough Focaccia alla Genovese image

Classic Genovese focaccia made without commercial yeast. I adapted this recipe during the Covid-19 lockdown. Using a mother dough gives the taste an edge commercial yeast just can't achieve. I do the second rise overnight. This way it will be ready to bake for lunchtime.

Provided by Buckwheat Queen

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 5h45m

Yield 8

Number Of Ingredients 10

2 ½ cups high-protein bread flour (such as King Arthur Flour®), divided
1 cup water, divided
¾ cup sourdough starter discard, at room temperature
6 tablespoons extra-virgin olive oil, divided, or as needed
1 teaspoon fine sea salt
1 tablespoon water
12 pitted green olives
6 cherry tomatoes, halved
1 sprig fresh rosemary
½ teaspoon flaked salt

Steps:

  • Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.
  • Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.
  • Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.
  • Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.
  • Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 34.4 g, Cholesterol 0.1 mg, Fat 11.7 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 478.7 mg, Sugar 0.7 g

Moona Khan
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I've never made focaccia before, but this recipe made it easy. The focaccia turned out perfect and I'll definitely be making it again.


Magar King
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This focaccia is a great way to use up leftover sourdough starter. It's easy to make and the results are delicious.


Shna Rana
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This focaccia is a bit too salty for my taste. I would recommend using less salt next time.


Bikash Chaudhary
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I followed the recipe exactly and my focaccia turned out delicious! The crust was crispy and the中はふわふわ。


Omeokachie Barry
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This focaccia is amazing! It's the perfect bread to serve with soup or salad. I'll definitely be making it again.


Oliver Time
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This focaccia is a bit too dense for my taste. I prefer a lighter, airier texture.


Annie Favors
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I've made this focaccia several times now and it always turns out perfect. It's a great recipe for any occasion.


Ghulman Mughal
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This focaccia is delicious! The sourdough flavor is perfect and the texture is light and fluffy.


Sp Rakibul
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I followed the recipe exactly and my focaccia turned out great! It was light and airy with a crispy crust.


mumtaaz bashiru
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This focaccia is amazing! It's so flavorful and the texture is perfect. I'll definitely be making it again.


Saher786 Narejo
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I was disappointed with this focaccia. The flavor was bland and the texture was too dense.


Chibike Okorie
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This focaccia is a keeper! I love the combination of flavors and the texture is perfect.


Trap Tap
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I've tried many focaccia recipes and this one is by far the best. It's so easy to make and the results are always perfect.


Karabo Katleho
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This focaccia is delicious! The sourdough flavor is perfect and the texture is light and airy.


Chethana Lasangi
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I followed the recipe exactly and my focaccia turned out dense and dry. I'm not sure what went wrong.


Sujan Xetri
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This focaccia was a hit at my party! Everyone loved it. I'll definitely be making it again.


Aziz Dahri
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I've made this focaccia several times now and it always turns out great. It's a great recipe for beginners and experienced bakers alike.


baba nadeem43
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This focaccia is AMAZING! The flavor is incredible and the texture is perfect. It's so easy to make too. I'll definitely be making this again and again.