We have been making homemade pizza for a few years now and it’s become a staple that I have 2 outdoor pizza ovens at the moment.
I also make our sourdough bread every week and need to switch it up with a few varieties using different flours, inclusions, or liquid to flavor the bread. Marshmallow stout instead of water for a chocolate chip sourdough batard anyone??
Between bread and pizza, there’s also focaccia! And here is a very easy recipe complete with a timeline to guide you!
You can split this in half crosswise to use for sandwiches, or just cut into squares, or rectangles to eat as is! Dip in olive oil, Trader Joe’s Garlic dip, hummus, baba ganoush…..It’s crunchy and soft, salty and herby…just delicious specially when still warm from the oven.
I use really good olive oil and salt as I believe it contributes to the overall taste of the focaccia. The olives are dry cured from Trader Joe’s, tomatoes and rosemary are from the backyard.
I doubled the recipe and made 2 13”x9” focaccia to eat and have enough to trade with a dozen home grown eggs. So please don’t be confused by the discrepancy between the instructions and the photos. 😊
I hope you will like this recipe as much as we did!
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423 grams all purpose flour
181 grams bread flour
460 grams water
11 grams salt, plus more for sprinkling
115 grams starter, I used one straight from the fridge
12 grams good quality olive oil, plus more for drizzling
Toppings of choice, chopped herbs, olives, tomatoes, etc.
1. 10 am to 11 am
In a large bowl, mix flours, water, salt and starter. Mix with a wooden spoon or rubber spatula until the dough comes together.
Set aside for about 15 to 30 minutes to allow the flour to absorb the water.
Then mix the dough thoroughly, drizzling in the olive oil and pulling the dough up until well mixed. Use a plastic bench/dough scraper to help you pull up the dough and mix the oil in.
Cover (I use a plastic hair cover!) and set aside for 30 minutes
2. Bulk 11:15-1:15
Perform 4 sets of stretch and fold every 30 minutes, for 2 hours.
Photos 1 – 4 are the stretch and fold in the first 30 minutes, #2 at an hour, #3 at an hour and thirty minutes, and #4 was after 2 hours, the last of 4 folds. See how stretchy and smooth the dough looks after?
3. Proof 1:15- 5:15
Pour some olive oil in a 13 x 9 inch pan.
Transfer dough to the pan and cover.
Every 30 minutes on the first hour, uncover the dough and stretch gently to fill the pan.
Cover and let rest for the remainder of the 4 hours.
4. Preheat oven to 450F.
5. Drizzle the dough with about 2 -3 tablespoons of good olive oil.
6. Wet your finger tips and dimple the dough all the way to the bottom of the pan, multiple times.
7. Sprinkle with chopped herbs, olives, capers, cherry tomatoes, sun dried tomatoes, caramelized onions, etc.
*I used halved cherry tomatoes, chopped rosemary, olives, and Maldon sea salt. The other focaccia had the same toppings except it did not have tomatoes, as I only got a handful from the garden.*
8. Sprinkle with good quality salt.
9. Bake in the preheated oven for 30 to 35 minutes, until golden brown.
*After baking, tops should be golden and edges crusty.
*Bottom should be toasted. This looks perfect!
Cut for sandwiches, this is what the crumb look like on my bake. Yummy!