work in progress - In case you are hungry and want to find inspiration on what to cook check out some different recipe. This one takes time. Its super delicious and perfect to prepare for a party or any other event, but not doable for a spontaneous cooking session. For such occasions I would highly recommend to make yeast based focaccia instead.
I’m still playing around with this recipe. Its work in progress and basically only notes for the next iterations.
V1
We do not talk about v1. Ever. Lesion learned: let the dough rest in the baking form for at least one hour before baking it.
V2
Ingredients
Dough:
- 200g mature starter
- 800g pizza flour (type 700 stone ground white wheat flour)
- 680g water (85% hydration)
- 16g salt Addition:
- 100ml water
- 1tbsp salt
Note: this amount of dough is good for two 30x20cm baking forms.
Timetable
- 4h sourdough starter rest
- no autolyze, kneading dough.
- 3.5h bulk fermentation at room temperature
- forming in the baking tray (no real forming necessary as the dough was super wet)
- 1h rest
- added topping
- dimple with saltwater
- 30m rest during oven preheating
- 30m baking at 200 degree (1h if used all dough in one baking tray)
- let the dough cool down (at least 2h)
Notes
At this hydration the dough was super wet. I knead the dough at half speed for 4 and at 3/4 speed for another minute. Not sure if this was enough or too long though..
Potentially reduce the hydration to 80% next time. The dough is super soft but quite wet.
Add oil on top of the dough before adding the toppings next time
A long bulk fermentation in the fridge would be nicer for this recipe. It would taste better and the effort would not be that high as it can be worked into a normal work day.
Toppings
For this version I used 3 onions and a hand full of rosemary as topping. As this version came out super thick I sliced it twice and added mozzarella, dried tomatoes and some salad in between. This was an amazing addition. Not that easy to eat as it was really thick in the end, but amazing in taste.
Tips
When dimpling your focaccia, use saltwater to wet your fingers up front. This will stop the dough from sticking to your hands and also give the dough a nice flavor. Personally I like to dimple after adding the topping so some of it ends up in the dough, though thats just my preference.
