Sourdough focaccia (1)

-


Recipe inspiration from The Perfect Loaf

Ingredients

  • 500g bakers flour
  • 395g filtered water
  • 10g salt
  • 100g sourdough starter
  • 10g extra virgin olive oil


Method

  1. Mix the sourdough starter in the water.
  2. Add the flour and salt and mix with a wooden spoon until the dough forms a wet dough.
  3. Continue kneading (either by hand or in the kitchen aid mixer - for about 5 -8 minutes) until the dough becomes a smooth but wet dough.
  4. Add the extra virgin olive oil and keep kneading for another 5 minutes.
  5. Start the stretch and folds process, every 30 minutes after the first knead - repeat the stretch and folds 4 times.
  6. After 2 hours, transfer the dough into a well oiled baking pan.
  7. Gently stretch and relax the dough every 30 minutes in the pan (use wet hands). Repeat 4 times (total of 2 hours).
  8. Heat oven to 230 degrees C about 30 minutes before the focaccia is ready to bake.
  9. About 30 minutes before baking, dimple the dough with your fingers, drizzle over 1-2 tablespoons of extra virgin olive oil, sprinkle with salt and press in halved cherry tomatoes.
  10. Bake the focaccia at 230 degrees C for 30 minutes.












Comments

Post a Comment

Popular posts from this blog

High hydration sourdough

-
Image
Recipe inspiration from  Artisan Sourdough Made Simple Ingredients 500g bakers flour 375g filtered water 10g salt 50g active sourdough starter Method Mix the sourdough starter in the water. Add the flour and salt and mix with a wooden spoon until the dough forms a wet dough. Cover the bowl and let rest for about 1 hour. Knead the dough for about 1 minute, form into a ball and cover the bowl.  Let the dough rise for about 8-10 hours.  During the first two hours (if at home), stretch and fold the dough every 30 minutes. With slightly wet hands, grab a piece of the dough, stretch it and fold it over towards the middle of the bowl. Turn the bowl by one quarter and repeat the stretch and fold. Continue until you have stretched and folded four times. Once the dough has (at least) doubled in size, remove the dough onto a lightly floured bench top. Shape the dough and leave to rest on the bench for 5 minutes. In the mean time, line a bowl/proofing basket/baking ves
Read more

Riso venere con zucchine e gamberetti

-
Image
  Ingredients 250g riso venere 300g gamberi 300g zucchine 1 limone (succo e scorza) Sale, Olio evo 1 spicchio di aglio Metodo Cuocere il riso venere. Grattugiare le zucchine. In una padella scaldare dell’olio con lo spicchio di aglio sbucciato  Aggiungere le zucchine grattugiate e far stufare per circa 10 minuti a fuoco basso. Rimuovere l'aglio. Insaporite i gamberi crudi con scorza e succo di limone e far saltare in padella o bollire fino a quando avranno cambiato colore. Mescolare riso, gamberi e zucchine e servire.
Read more