Saturday, September 29, 2018

Sourdough Focaccia With Rosemary And Garlic

My dream Sourdough Focaccia finally turned out great.  I have been wanting to bake this Italian bread for a long time, one that is airy and full of irregular holes.  I guess it is due to reading too much on sourdough bread making and seeing too many sourdough bread with big irregular holes and I have this ' not giving up mentality' , until I have achieved it, I will not give up.  And today I can say I am almost there.  Still have room for improvement.  It all points to the method of stretching and folding the dough and the bulk fermentation and cold fermentation.  I know I will achieve it if I have the time and patience.  Making a good one , one need to have time and patience.  I introduced to hubby and he is beginning to like it. That just means the bread is good * wink wink.  I found a good recipe from Cultures For Health and it is really good. I just need to practice more on it and I will be happy for the rest of my life :)  

I made focaccia flavoured chopped garlic, rosemary , black pepper and on a last minute fancy ,threw in some cheddar cheese for the hubby.  It turned out so fragrant and light , soft with slight chewy texture and a tad sourness to it. A beautiful flavoured Sourdough Focaccia for keep.  A keeper for sure. This bread can be eaten as-is next to a pot of soup or cut in half for thin, flavorful sandwich bread.

 love the airy dream irregular holes

truly a baker's delight

Sourdough Focaccia With Rosemary And Garlic - adapted from Culture Of Health
  • 1 cup sourdough starter
  • 2 cups warm water
  • 4 Tbsp. olive oil, divided
  • 1 1/2 tsp. sea salt, plus more for baking
  • 4 cups all-purpose or bread flour
  • 2 Tbsp. fresh rosemary, minced finely
  • 3 garlic cloves, minced finely
  1. Combine the sourdough starter, water, and 2 tablespoons of the olive oil in a large mixing bowl. Stir in the salt. Add the flour and mix until a sticky dough begins to form. Knead in the bowl with wet hands for several minutes, rewetting your hands as necessary to prevent sticking.
  2. Cover dough and ferment for 12-24 hours or until doubled in size.
  3. Preheat oven to 450°F.Generously grease a large baking sheet with a lip all the way around. Carefully turn the dough out onto the greased baking sheet, taking care not to deflate the dough. Spread it out, if needed by gently pressing the dough.
  4. Use your fingers to create indentations in the top of the dough by sinking them in slowly. It should look like divots all over the top of the dough.
  5. Drizzle over the remaining 2 tablespoons of olive oil, sprinkle generously with coarse sea salt, chopped rosemary, and garlic.
  6. Let bread rest for 30 minutes.
  7. Place pan in preheated oven and bake for 20-25 minutes or until golden brown on top.


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