Focaccia for All
(Sourdough or Dry Yeast)
Ingredients
• 320 g bread flour
• 225 g water (add ~30–50 g more if baking without sourdough)
• 60 g sourdough starter (or 0.5–1 g dry yeast for non-sourdough)
• 6 g salt
• 6 g extra-virgin olive oil
⸻
Instructions
1. Mix all ingredients together until combined. The dough will look shaggy — that’s perfectly fine. Time will do the work for you.
2. Rest for 30 minutes (Set #1).
3. Stretch and fold the dough.
4. Rest for another 30 minutes (Set #2), then stretch and fold again.
5. Rest for 30 minutes (Set #3), then stretch and fold once more.
6. Once the dough looks smooth and elastic, it’s ready to use.
Alternatively, refrigerate overnight to develop more complex flavor.
7. When you’re ready to bake, gently transfer the dough into a well-oiled pan (see Notes).
8. Let the dough rise until it looks light, puffy, and full of visible bubbles.(see Notes).
9. Near the end of the rise, preheat the oven to 200°C (390°F).
10. When the dough is ready, generously drizzle with olive oil. Dimple the surface with your fingers and add any herbs or toppings you like.
11. Bake at 200°C for 20–25 minutes, or until golden brown.
12. Let cool for at least 10 minutes before serving.
⸻
Notes
• I use a 6×6-inch metal square pan, but a 9×5-inch loaf pan also works (you’ll need two).
• In warm weather, fermentation usually takes 3–4 hours.
• Be generous with the olive oil — it’s key to great focaccia flavor and texture.
Happy Baking! 🧡😊
#foodstr #sourdough #breadstr #zapcooking
quotingI’d love to share one of the simplest and most forgiving bread recipes with you — focaccia! It works whether you bake with sourdough or not, and it’s such a joy to make. I hope you enjoy baking it as much as I do. And as always, feel free to reach out if you have any questions or want to share how it turned out 🧡🍞
nevent1q…wr9w
https://zap.cooking/s/6v5ewa
#foodstr #sourdough #zapcooking
nevent1q…efc4