This is a fairly simple recipe that just requires a lot of resting that I love to make for a get-together or for a gift for my friends as they all love it.
REASONS TO LOVE THIS RECIPE:
Bold Taste
Great use of SourDough Starter
Very easy to make
Its Bread and who doesn’t love carbs!
INGREDIENT NOTES:
STORING:
Ensure your bread is completely cooled before storing to avoid trapping moisture, which can lead to sogginess.
Use plastic wrap, aluminum foil, bread bag, or Tupperware to keep the bread airtight to help preserve its texture and freshness!
If you plan to eat it within a couple days, store the wrapped bread at room temperature away from direct sunlight and heat.
If your kitchen is warm or you want to keep the bread for up to a week, store it in the fridge. However eat soon as the fridge can dry it out. Warm slices in the microwave for 45 seconds covered in a damp paper towel before eating.
In a large bowl, add water, sourdough starter, flour and salt. Use a rubber spatula, wooden spoon, or dough whisk to combine it all together into a wet and shaggy dough.
Over a period of 2 hours, perform 4 sets of stretch and folds, one every 30 minutes. (A stretch and fold method is when one side of the dough is stretched up and pulled over itself. The bowl is then turned and this move is repeated on the following side. Continue stretching and folding and turning the bowl until all sides have been folded. That is one set of stretch and folds. The first set of stretch and folds will be very shaggy and the dough will rip easily. As the folds are carried out over the next while, the gluten structure is created and the dough gains strength.)
Each time the dough sits, cover the bowl with a damp kitchen towel (a damp paper towel can work if needed just make sure it covers top of bowl completely) to stop the top of the dough from drying out.
Bulk Fermenting
After the final stretch and fold the dough needs to rise at room temperature for about 2-4 hours. If your place is cold, place the dough in the oven with the oven light on( make sure not to preheat or bake while it’s in the oven) There should be signs of bulk fermentation happening in the dough with many bubbles appearing.
This depends on the temperature of your kitchen. A cooler kitchen will the dough to sit a bit longer, or you can create a warm spot by placing a mug of boiled water in a turned-off oven.
Transfer the dough to a bowl and cover with plastic wrap.
Place it in the fridge overnight, or for up to 36 hours for an extra-long ferment.
Shaping
Drizzle the bottom of the baking tray with a generous amount of olive oil ( i do around 2 tablespoons but it depends on preference and if you like the flavor of olive oil) You can line the pan with parchment paper as well if you think your pan might stick.
Transfer the cold dough to the oiled pan.
Leave it to sit and rest for 10 minutes, then oil your fingers and press your fingertips into the dough to spread the dough out into the pan. If the dough resists stretching out, give it a rest and try again in a few minutes.
Let the focaccia dough rise in a warm place until it is jiggly and puffy (the oven trick from step 4 can work here) This can take anywhere between 3-5 hours depending on the room temperature.
Cover the dough at this point or, brush it with extra virgin olive oil to stop the top of the dough from drying out.
Toppings & Baking
Preheat the oven to 450°F/230°C.
Drizzle a little olive oil over the surface of the dough, then use oiled fingers to create deep dimples on the top of the focaccia dough, pushing all the way down to the bottom of the pan. Do this all over the entire surface.
Sprinkle the rosemary leaves, diced garlic, salt to taste, and shredded parmesan over the top of the dough and lightly dimple so the dough will hold toppings.
Bake the focaccia for around 25-30 minutes until puffed and deep golden brown and the bread pulls away from the edges of the baking dish. If the top starts browning too much, loosely cover the bread with aluminum foil.
Remove it from the oven and let it sit for 3-4 minutes. Carefully remove it from the pan then let it cool further on a wire cooling rack before serving.
