Sourdough Focaccia by @_lacebakes_

1h

8 servings

🍞

100 g

Active sourdough starter

💧

390 ml

Warm water

🫒

4 tbsp

Extra virgin olive oil

🧂

2 tsp

Fine sea salt

🍞

500 g

White bread flour

🧂

Flaky sea salt

  1. Mix
    • Active sourdough starter
    • Warm water
    • Extra virgin olive oil

    Mix the ingredients as instructed in the video.

  2. Cover

    Cover and wait 30 minutes at room temperature.

  3. Fold

    Stretch and fold the dough.

  4. Cover

    Cover and wait 30 minutes at room temperature.

  5. Fold

    Stretch and fold the dough.

  6. Cover

    Cover and wait 30 minutes at room temperature.

  7. Fold

    Stretch and fold the dough.

  8. Cover

    Cover the dough at room temperature for about 4 hours.

  9. Wrap

    Wrap the dough using plastic wrap, a covered bowl, or a reusable cover and put it into the fridge.

  10. Transfer
    • Extra virgin olive oil

    The next day, transfer the dough to a tray coated with about 2 tablespoons of extra virgin olive oil and proof at room temperature for about 2-3 hours before baking.

  11. Preheat

    Preheat the oven to 220°C/430°F.

  12. Drizzle
    • Extra virgin olive oil
    • Flaky sea salt

    Drizzle the dough with 1-2 tablespoons extra virgin olive oil, dimple it, and add toppings and flaky sea salt.

  13. Bake

    Bake for 22-25 minutes on the lowest oven rack.

  14. Transfer

    Transfer to a cooling rack and wait at least 20 minutes before cutting.

Sourdough Focaccia by @_lacebakes_

1h

8 servings

🍞

100 g

Active sourdough starter

💧

390 ml

Warm water

🫒

4 tbsp

Extra virgin olive oil

🧂

2 tsp

Fine sea salt

🍞

500 g

White bread flour

🧂

Flaky sea salt

Preparation Steps

  1. Step 1/14

    Mix the ingredients as instructed in the video.

    🍞Active sourdough starter
    💧Warm water
    🫒Extra virgin olive oil
    🧂Fine sea salt
    🍞White bread flour
    🥣Mixing bowl

  2. Step 2/14

    Cover and wait 30 minutes at room temperature.

    🧻Cover (plastic wrap or reusable cover)

  3. Step 3/14

    Stretch and fold the dough.

  4. Step 4/14

    Cover and wait 30 minutes at room temperature.

    🧻Cover (plastic wrap or reusable cover)

  5. Step 5/14

    Stretch and fold the dough.

  6. Step 6/14

    Cover and wait 30 minutes at room temperature.

    🧻Cover (plastic wrap or reusable cover)

  7. Step 7/14

    Stretch and fold the dough.

  8. Step 8/14

    Cover the dough at room temperature for about 4 hours.

    🧻Cover (plastic wrap or reusable cover)

  9. Step 9/14

    Wrap the dough using plastic wrap, a covered bowl, or a reusable cover and put it into the fridge.

    🧻Cover (plastic wrap or reusable cover)

  10. Step 10/14

    The next day, transfer the dough to a tray coated with about 2 tablespoons of extra virgin olive oil and proof at room temperature for about 2-3 hours before baking.

    🫒Extra virgin olive oil
    🍳Baking tray

  11. Step 11/14

    Preheat the oven to 220°C/430°F.

  12. Step 12/14

    Drizzle the dough with 1-2 tablespoons extra virgin olive oil, dimple it, and add toppings and flaky sea salt.

    🫒Extra virgin olive oil
    🧂Flaky sea salt

  13. Step 13/14

    Bake for 22-25 minutes on the lowest oven rack.

    🍳Baking tray

  14. Step 14/14

    Transfer to a cooling rack and wait at least 20 minutes before cutting.

    ✨Cooling rack

Composition

Ingredients

Types

Grain, Fermented, Liquid, Oil, Spices

Ingredients

Active sourdough starter, Warm water, Extra virgin olive oil, Fine sea salt, White bread flour, Flaky sea salt

Notes

Active sourdough starter (approximately 1/2 cup), Warm water (approximately 1 2/3 cups), Extra virgin olive oil (15 ml, plus more for the tray and drizzling), Fine sea salt (10 g), White bread flour (approximately 4 cups, 12% protein content or higher)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Halal, soy-free, Sugar-Free

Calories

310 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 47g, Fat: 10g, Fiber: 2g, Sugars: 0.5g

Nutritional Information

Minerals

Sodium: 490mg, Iron: 2mg, Calcium: 15mg, Potassium: 100mg, Magnesium: 20mg

Vitamins

Vitamin E: 1.2mg, Vitamin K: 6mcg, Folate: 60mcg, Niacin (B3): 2mg

Preparation

Time Information

Preparation

35 minutes

Cooking

25 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

Mixing bowl, Cover (plastic wrap or reusable cover), Baking tray, Cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Bread

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@_lacebakes_

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Fluffy, Crisp, Airy, Chewy

Flavors

Savory, Olive Oil, Salty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (wrapped in plastic wrap or an airtight container,once baked and fully cooled), freezer : 2 months (baked, fully cooled, wrapped tightly in plastic wrap and foil or a freezer bag), fridge : overnight bulk fermentation (raw dough stage) (dough wrapped in plastic wrap, a covered bowl, or reusable cover, before shaping and baking)