Sour dough focaccia. For us, the thick squares of soft yet chewy sourdough focaccia were so memorable that we had to create our own version. There's no complicated shaping or scoring here; no preheated and heavy dutch ovens. This is a great beginner's sourdough recipe.
It freezes like a charm, which is. Sourdough focaccia is dimpled and golden on the outside, soft and chewy on the inside! This sourdough focaccia recipe takes that process a step further. You can cook Sour dough focaccia using 9 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Sour dough focaccia
- It’s 300 g of bread flour.
- You need 100 g of sour dough.
- You need 150 g of water.
- Prepare 15 g of sugar.
- It’s 3 g of salt.
- It’s 20 g of olive oil.
- Prepare 2 of tomato.
- Prepare 1 cup of black whole olive.
- It’s of Rosemary.
A simple sourdough focaccia recipe (no yeast needed!) with a no-knead option – perfect for beginners to baking bread as there's no need for a banneton or dutch oven. If you have a fresh herb garden nearby, even better, because baking sourdough focaccia with fresh herbs and olive oil produces a high quality and authentic result. Sourdough enhances the flavors often found in focaccia – olive oil, sea salt, and herbs – and lends its leavening capability nicely. Baked in a tray, this bread can be eaten.
Sour dough focaccia instructions
- Mix and kneed all by machine for 10 minutes except tomato, olive and rosemary.
- Proof for 3 hours.
- Cut each tomato to 8 parts and mix with 2 tb spoons of sugar and air fry for 20 minutes.
- Flatted the dough, arrange tomato, black olive and rosemary.
- Sprinkle with salt and olive oil.
- Proof for another 1 hr.
- Bake at 190 deg c for 40 minutes.
A simple recipe to make super fluffy sourdough focaccia. For all my recipes, visit rosehillsourdough.com and follow me on instagram. Want a Step by Step How to make Sourdough Focaccia guide? The most important part of making any type of homemade bread is kneading the dough properly. Rustic Sourdough Focaccia With Caramelized Onions.