Focaccia with sourdough
A savoury pastry similar to a bread roll. The recipe is an original Italian recipe from a friend who lives abroad.
Ingredients
- 440 g víz
- 20 g olive oil
- 25 g honey
- 100 g active leaven
- 530 g flour BL80
Instructions
- Mix all the ingredients and knead the dough, then let it rest for about an hour in a greased baking dish.
- Every 45 minutes or so (3-4 hours), fold the dough 4-5 times using a coil or petal fold. (The dough will stick, use wet hands.)
- When you are done folding, refrigerate the dough for about 8 hours.
- Grease a baking pan with 1-2 tablespoons of olive oil, and then flatten the dough. Drizzle the dough with olive oil and "massage" the dough with wet fingers and leave to rise for about 9 hours at room temperature.
- Preheat the oven to 220 degrees in the lower top baking mode.
- Once the dough is cooked, drizzle the top with a little olive oil and add the topping, I used rosemary and olive berries. (For focaccia, I prefer the dough to overcook rather than undercook.)
- When the oven is hot, steam the dough and bake it for about 30-35 minutes (if the internal temperature of the dough reaches 90 degrees, it is cooked.)
- Leave to cool and then serve. Happy baking everyone!
