If you are experience or a beginner this Simple Sourdough Focaccia Bread Recipe is delicious and perfect for any level baker.
Simple Sourdough Focaccia Bread Recipe Video
Sourdough Starter Recipe without Yeast
Day One~In a room temperature glass container mix one cup of all-purpose organic unbleached flour (any flour of choice will work but, organic and unbleached it best) with 1 cup of filtered water. Mix flour and water thoroughly, until it feels like a thick paste such as pancake batter.
Cover with a tea towel or cheese cloth and keep in a warm place around seventy degrees.
Day Two~ Twenty-four hours later remove 1/2 of the sourdough and discard to save to make a discard recipe of feed livestock such as feeding the chicken or pigs. Feed the sourdough starter again one cup of all-purpose flour and filtered water.
Day Three, Four, Five~ Repeat Day Two. Discard and Feed.
Day Six, Seven~ Fed every Twelve hours. Your starter should have bubbles and the top will look foam-like. After day seven you can begin to use your sourdough starter, however, take in consideration is my not quite be there depending on feeding and temperature of your home.
If your starter is bubbly, then it is ready to make homemade sourdough bread.
How to Store Sourdough Starter
Always store your sourdough in a glass vessel such as a large mason jar.
Cover your sourdough jar with a loose glass lid or pie plate. In the warmer months I place a tea towel over the opening and secure with a rubber band to ensure small insects do not land inside my sourdough.
Never seal your sourdough container, your starter is very active, and this could cause problems. If you store in refrigerator for a long period, you will need to secure your container with a lid.
Feed your Easy Sourdough Starter Recipe with Starters regularly anywhere for twelve to twenty-four hours. Always feed your sourdough at a certain time of day such as in the morning or evening.
Place your sourdough in a warm area and away from drafts.
Troubleshooting Sourdough Starter
I have collected a few questions that I am hoping to answer through your adventure with sourdough baking. Remember when working with sourdough you must understand the process and be willing to experiment.
Why did my sourdough bread not rise? The main reason for your sourdough bread not rising is it did not have enough time to rise. I always plan on twenty-four hours from beginning to end to bake a great bread.
Why is the bottom of sourdough bread burnt? The reason the bottom of your sourdough bread burning is the heat at the bottom of the oven. Slip a baking sheet to the bottom of your baking vessel halfway through baking.
What is the difference between Bread Flour and All-Purpose Flour? Bread flour has a higher protein verses an all-Purpose flour and because of this the gluten develops. I personally use a high protein all-purpose flour.
Sourdough Equipment for Focaccia Bread
Understand that you do not need fancy equipment with getting started with sourdough. I have created a list of sourdough items that I have bought and have been helpful through the years. In the beginning I use what I owned and eventually expanded. The most important thing when working with sourdough is to learn and practice with the live organism.
Bench Scraper is great to dividing, shaping and lifting dough from counter to bowls.
Large Bowl to preparing, mixing and creating sourdough breads and bake goods.
Cooling Rack is nice to won to cool sourdough bread and bake goods.
Spatula for mixing sourdough and scraping dough out of the bowls.
Silicone Oven Mitts for removing sourdough focaccia bread out of the oven without burning your hands.
Lame is a treat to score any sourdough loaf before baking.
Banneton is a proofing basket for second rise of sourdough.
Baking Pan for backing focaccia, dinner rolls and other baked goods.
Sourdough Focaccia Bread Recipe
I love eating focaccia but never had made it, especially sourdough Focaccia Bread. Creating this homemade focaccia bread was flavorful and easy to make!
Ingredients
- 4 cups Organic Bread Flour
- 1 1/2 cups Filtered water.
- 1/2 cup Sourdough Starter
- 2 tablespoons of olive oil
- 2 teaspoons of raw honey
- 1 teaspoons of salt
- Toppings of Choices such as rosemary, cherry tomatoes, olives, ham, onions
Directions
1.) In a large bowl add bread flour, water sourdough starter, honey and salt mix well. If using a stand-up mixer use the paddle attachment and mix until dough comes together about fifteen minutes.
2.) Take dough and place on a clean, lightly oil medium bowl and let rest for thirty minutes.
3.) Perform three rounds of stretch and fold spacing thirty minutes between each. Pull the edge of one side of dough and fold it over to the other side. Work around the bowl to make a complete circle. Cover and proceed two more times.
4.) Now it is time to let your sourdough starter to bulk ferment. Sourdough Starter will double in size in ten hours.
5.) Next line a baking pan with parchment paper, with a brush spread 2 tablespoons of oil on the paper including the corners.
6.) Scrape sourdough out of large bowl and onto the parchment lined baking sheet.
7.) Add a bit of olive oil to your fingertips and press into the dough.
8.) Cover baking pan with plastic wrap and let sourdough focaccia proof for 2 hours. Preheat oven to 500 degrees.
9.) Drizzle easy focaccia with remaining olive oil; with your fingers again press into sourdough focaccia again.
10.) Sprinkle salt over dough and add desired toppings. Place focaccia in oven in the center at 450 degrees.
11.) Bake focaccia for twenty-five to thirty-five minutes. Rotate pan halfway during baking.
12.) Finally, remove sourdough focaccia from oven and cool for 15 minutes.
Serve Sliced, as a sandwich or pizza.
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