Delicious Sour Dough Focaccia !
Sour dough Focaccia
Makes 1- 12”x 17” pan
Makes 2 ½ lbs.
Ingredients
Dough
1 ½ cups warm water
1 cup sour dough starter (sour dough starter recipe below)
1 tbsp. instant yeast
3 tbsp. white sugar
3 ¼ cups bread flour
Preparation
Put all ingredients in table top mixer and mix for 4 minutes.
Leave in mixing bowl and cover. Let proof to double in size. Punch down and let proof until double in size.
Ingredients for the focaccia final preparation
1 ¾ cups olive oil
2 tbsp. oregano
2 tbsp. basil
2 tbsp. garlic powder
2 tbsp. roasted garlic and pepper flakes
½ cup shredded parmesan cheese
Preparation
Place ¾ cups olive oil in small pot and add all spices and herbs. Heat on medium heat for 3 minutes. Strain saving the oil.
Place ½ cup olive oil on 12x 17 baking sheet. Roll oil on pan until bottom is covered with olive oil. Place dough onto baking sheet and gently push until dough covers the entire pan.
Using your fingers poke holes into dough o that there are holes are 1 inch in every direction covering the entire dough. Pour seasoned oil on to of dough covering the entire surface equally with oil. Let dough proof dough in size. Bake in preheated oven set to 450 F and bake for 20-30 minutes until dough is 200 F. Remove from oven and top with parmesan cheese. Serve.
Sour dough starter
Ingredients
1 cup rye flour or whole wheat flour
½ cup warm water
1 tsp. yeast
Preparation
Mix above ingredients with hands in a 2-4 liter glass bowl or jar. Cover with cloth.
Let sit overnight room temperature.
Add 1 cup rye flour and ½ cup warm water. Mix with hands. Cover and leave overnight at room temperature
The above process is called feeding the sour dough starter.
Repeat the above process for 7 days.
At this point the mixture should smell sweet like fermented bananas.
Remove 3 cups of mixture and discard.
Add 1 cup rye flour or whole wheat flour and ½ cup warm water. Mix with hands.
Cover and place in fridge until needed. Feed once a week.
When ready to use for baking the day feed the day before and remove from fridge and set out at room temperature overnight.
After using the starter, feed and put back in fridge until ready to use.
