Sourdough Focaccia
Originating from the Latin word focus, meaning “cooked with fire”, focaccia bread has been made since Roman times. Using a sourdough starter results in more balanced and complex flavours compared to store-bought dry yeast.
To serve four
500g bread flour
12g sea salt
125g fresh sourdough starter (see separate recipe)
365ml lukewarm water
25g olive oil
In a large bowl, combine the sourdough starter, water, and olive oil. Mix well.
Gradually add the flour and mix by hand until a uniform dough has formed. Cover the bowl with a clean kitchen towel and let the mixture rest for 30 minutes at room temperature.
Dissolve the sea salt in two tbsp of water. With your hands, mix it into the dough in circular motions. Cover the bowl with a kitchen towel and let it rest for 30 minutes. Remove the dough from the bowl, stretch and fold it before letting rest for another 30 minutes in the covered bowl. Stretch and fold it once more, followed by a final 30 minutes of resting.
Cover a baking tray with lightly oiled baking paper and gently stretch the dough it into a rough square without deflating it.
Let the dough rest for an hour without covering it. Preheat the oven to 260 °C.
Dimple the dough with your fingers, sprinkle some sea salt on top and finish with a generous splash of olive oil.
Bake for about 30 minutes until golden brown.
COOKING TIPS:
Focaccia tastes great plain or with savoury toppings.
All recipes in this series:
- Sourdough Starter
- Sourdough Focaccia
- Homemade Ricotta Cheese
- Sugar Snap Pea Salad, Whey & Ricotta on Toasted Focaccia
Starter Lab, is a humble bakery specialising in wholesome, naturally leavened breads and pastries. The popular bakery first opened in Canggu, Bali in 2016 before spreading its craft of bread making to Singapore in 2019.
RECIPE INGREDIENTS
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