Artikel: Same-Day Sourdough Focaccia
Same-Day Sourdough Focaccia
Enjoy fresh, homemade focaccia in just one day—no lengthy overnight proof required!
If you’ve been craving the pillowy goodness of sourdough focaccia but don’t have the time for a slow, overnight proof, you’re in luck. This recipe adapts beautifully to a same-day schedule, whether you’re using a bubbly, active starter or leftover discard from your fridge.
Why You’ll Love This Recipe
- Quick Turnaround: You can have a light and airy focaccia by dinner—even if you start in the morning.
- Versatile Starter: Active sourdough starter or discard both work. Adjust fermentation times slightly depending on how vigorous your starter is.
- Easy Handling: Focaccia dough is high in hydration, so you’ll skip the intense shaping—just stretch and fold until it’s ready to go in the pan.
Ingredients & Equipment
Below is a sample recipe inspired by the video. You can adjust flour and water as needed for your preferred hydration level.
Ingredients
- Bread Flour: ~500g (or a mix of bread flour and all-purpose)
- Water: ~350–370g (start with 350g, then add more if the dough is too stiff)
- Sourdough Starter or Discard: 80–100g
- Salt: 10g
- Olive Oil: ~2 tablespoons in the dough, plus extra for the pan and drizzling
- Optional Toppings: Rosemary, flaky salt, cherry tomatoes, or caramelized onions
Recommended Products from Our Store
- MyWeight KD-8000 (Digital Scale): For precise flour and water measurements—a must for consistent sourdough.
- Dough Scraper: Ideal for mixing this high-hydration dough and scraping it off the counter.
- Baking Steel: Ensures even heat distribution, helping your focaccia get a beautifully crispy bottom.
- Heat Resistant Gloves: For safe handling when transferring your pan in and out of a very hot oven.
Step-by-Step Instructions
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Combine Flour & Water
- In a large bowl, mix your flour with around 330g of water (reserve ~20–40g for later). Stir until it forms a shaggy dough.
- Let it rest for about 20–30 minutes (this is your “autolyse” period to help gluten develop).
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Add Sourdough Starter, Salt & Olive Oil
- Incorporate your sourdough starter (or discard), the salt, and about 1 tablespoon of olive oil into the dough.
- Gradually add the remaining water if the dough feels too stiff. Expect it to be quite wet—that’s normal for focaccia.
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Stretch & Fold
- Perform 2–3 rounds of stretch-and-fold every 20–30 minutes. Simply grab one side of the dough, stretch it up, and fold it back onto itself. Rotate the bowl and repeat.
- This gentle method develops gluten without heavy kneading.
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Bulk Fermentation
- Cover the bowl with plastic wrap or a damp towel and place it in a warm spot.
- Bulk fermentation typically takes 3–5 hours. Warmer kitchens move faster, cooler kitchens slower. If using discard, lean toward the longer end.
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Shape in the Pan
- Generously oil your baking pan (e.g., 9×13 inch).
- Transfer the dough to the pan and gently stretch it to the edges. If it shrinks back, let it rest a few minutes before trying again.
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Final Proof
- Cover the pan and allow the dough to rest another 30–60 minutes. It should puff up noticeably.
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Dimple & Top
- Preheat your oven to 220–230°C (425–450°F).
- Drizzle more olive oil on top of the dough, and press your fingertips into it to create the characteristic focaccia “dimples.”
- Sprinkle with flaky salt, fresh rosemary, or any toppings you love.
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Bake
- Bake for 20–25 minutes, or until the top and edges are golden brown.
- For extra crispness, place the pan on a Baking Steel. This helps heat distribute evenly and forms a perfect crust.
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Cool & Serve
- Carefully remove from the oven—use your Heat Resistant Gloves for safety—and let the focaccia rest on a wire rack.
- Slice once it’s slightly cooled. Enjoy fresh!
Troubleshooting & Tips
- Dough Still Super Sticky? Lightly oil your hands or use cold water on your fingers during stretch-and-folds.
- Flavor Variation: Add chopped herbs, garlic, or even grated cheese into the dough for extra zing.
- Rise Not as High? If your discard is very old or less active, it may not produce as big a rise. You can still get a delicious focaccia—just expect a slightly denser crumb.
Why Same-Day Focaccia?
- Time-Saving: You skip the usual overnight bulk proof. Great for spontaneous bakers!
- Perfect for Discard: Instead of throwing away extra starter, transform it into a crowd-pleasing flatbread.
- Flexible: This recipe can be adjusted to fit your schedule or flour preference. You can also refrigerate for a partial cold proof if you want to slow things down.
Give It a Try!
This same-day sourdough focaccia is the ultimate solution for busy bakers. Whether you’re a seasoned sourdough pro or just looking for a delicious way to use up leftover discard, you’ll love how simple yet satisfying this flatbread can be.
Have questions or want to share your results? Let us know in the comments below or tag us on social media. Happy Baking!
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