Sourdough Focaccia:
The versatility of focaccia makes it one of my favourite sourdoughs. It can be topped with so many different ingredients and the flavour combinations are endless, making it a great addition to your sourdough baking arsenal.
This recipe is easy to follow and doesn't need a lot of special equipment.
Head to my blog for the full method: www.matthewjamesduffy.com
▼ FREE Sourdough focaccia dough calculator
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▼ ▽ TIMESTAMPS
00:00 Introduction
00:56 Recipe Introduction
01:47 Ingredients
02:15 Water temperature
03:15 Autolyse
04:15 How to prepare the levain
05:50 Mixing sourdough focaccia
08:28 Bulk fermentation + folds
11:05 Day 2
12:10 Preshape
15:25 Dimple and bake
17:15 Crumbshot outro
Ingredients:
For the Levain:
93 grams organic bread flour
93 grams water at 22.2°C/72°F
11 grams levain
For the Dough:
443 grams organic bread flour
99 grams fine semolina
485 grams water at 26°C/80°F + 49 grams of water
197 grams levain
12 grams salt
15 grams olive oil
▼ Equipment Used:
Focaccia Pan https://geni.us/34dnK
Scale https://geni.us/9m7DoH
Spatula https://geni.us/FtvOfJR
Dough Tub https://geni.us/tfDafN3
Thermapen https://geni.us/cZg7y
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