Author Topic: Sourdough Focaccia  (Read 470 times)

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Online mitchjg

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Sourdough Focaccia
« on: December 10, 2014, 09:31:14 PM »
I have been on a rip the last week or so making focaccia and Sicilian pies (by parbaking a focaccia then topping pizza style).  Tonight was a small (1/4 pan) sourdough focaccia with rosemary, garlic oil and salt.

KABF flour, 80% hydration, 2% salt, 2.5% oil.  The starter was @10% of Total Flour.  Overnight in the wine fridge at 62.  Panned and proofed during the day with a 4 hour proof.  Baked at about 475.

- Mitch


Offline deb415611

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Re: Sourdough Focaccia
« Reply #1 on: December 11, 2014, 06:23:10 AM »
Nice Mitch!  I think i"m going to try the pans that you bought before spending the $ on a lloyds pan

Offline Pizza Baker

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Re: Sourdough Focaccia
« Reply #2 on: December 11, 2014, 07:09:22 AM »
Very nice focaccia Mitch. That is the same formula I used yesterday. My method was a little different. I no knead mixed the dough the previous evening leaving it on the kitchen counter over night. Panned it in the morning and put it in the refrigerator until evening then at room temp for about an hour before baking at 450F.