Easiest Way to Cook Yummy Sour dough focaccia

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Sour dough focaccia. Sourdough Focaccia It's hard to forget a meal at Mindy Segal's restaurant, Hot Chocolate, in Chicago. For us, the thick squares of soft yet chewy sourdough focaccia were so memorable that we had to create our own version. The restaurant serves its focaccia with honey-sweetened ricotta, but it's just as tasty served plain.

Sour dough focaccia The result is thick and crunchy focaccia that is deliciously olive-oil-laden, like your favorite deep-dish pizza. Let rise till double, punch down, and kneed a little to let the gases out. This simple sourdough focaccia can be topped with just about anything you can imagine. You can have Sour dough focaccia using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sour dough focaccia

  1. It’s 300 g of bread flour.
  2. You need 100 g of sour dough.
  3. You need 150 g of water.
  4. It’s 15 g of sugar.
  5. It’s 3 g of salt.
  6. Prepare 20 g of olive oil.
  7. You need 2 of tomato.
  8. Prepare 1 cup of black whole olive.
  9. You need of Rosemary.

My favorite is rosemary, chopped cherry tomatoes, pitted kalamata olives, coarse sea salt, and good quality olive oil. Traditionally, Ligurian focaccia (and as shown in the recent Salt Fat Acid Heat episode on Netflix) is topped with a salty brine. As noted above, I think focaccia is a perfect sourdough-bread-baking starting point. It will teach you the fundamentals of working with sourdough without the potentially frustrating steps of shaping, scoring, and baking with a Dutch oven.

Sour dough focaccia step by step

  1. Mix and kneed all by machine for 10 minutes except tomato, olive and rosemary.
  2. Proof for 3 hours.
  3. Cut each tomato to 8 parts and mix with 2 tb spoons of sugar and air fry for 20 minutes.
  4. Flatted the dough, arrange tomato, black olive and rosemary.
  5. Sprinkle with salt and olive oil.
  6. Proof for another 1 hr.
  7. Bake at 190 deg c for 40 minutes.

Focaccia is a popular flatbread from Italy that isn't necessarily far from the chew of good pizza dough. You can get creative with this bread. You can serve it as an appetizer, use it for sandwiches stuffed with prosciutto and aged parmesan, or get artistic with the toppings. Drizzles the top with a generous amount of olive oil and with your fingers, dock the focaccia. Press your fingers deeply until they hit the bottom of the baking dish.

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