I'm Giulia, a food and travel writer and photographer. If so, how does that change the rise time? bake at 500°F for 15 – 20 minutes, or until the top becomes golden brown. My oven runs about 25 degrees cold so I have to use an external thermometer. Position a rack in the lower third of the oven and place a baking stone on top, if you have one. Hm thanks for letting me know! Thanks for the great recipe! https://homesteadandchill.com/simple-sourdough-focaccia-bread-recipe Combine the flour with the starter, water, and remaining ingredients. It turned out really well and I loved it! Everyone loves it. I am now turning the focaccia into a birthday greeting card for my dad, with artwork made from grape tomatoes, kalamata olives, shallots, rosemary and chives. We kick. Hi I have made this recipe a few times and I’m wondering for the proof in the pan can I put it in the fridge after folding it for a few hours then would I bring it to room temp before dimpling and adding toppings , maybe 2 hours before baking ? Just before you're ready to bake, gently dimple the dough at irregular intervals with your fingers, pressing down firmly but not abruptly; you don't want to deflate the focaccia too much. Fourth, maybe you embark on a sourdough journey and decide it isn’t for you. Cover with a towel or bowl cover, and let rise for 8 – 18 hours at room temperature (times will vary depending on the time of year and how warm your kitchen is … in the summer, this may take only 4 hours): Deflate the dough by pulling the sides into the center. I had already added about a half a cup at the point in the recipe indicated to do so but maybe I needed a bit more. But it is so delicious and I will keep working on it to perfect. The only thing I’d recommend is to use parchment paper in the pan. Love this recipe! Thank you so much for sharing, Erica, you’re a star! Serve the focaccia warm or at room temperature, accompanied by the spread; it's best the same day it's made. I’ll be making this again and again. :). That garlic oil sounds divine!! I have also done combinations for bulk fermentation (as written; fridge overnight, then a few hours on counter; a few hours on counter, then fridge), and it turned out great every time. for a thicker focaccia, use a smaller pan or scale up your dough. let’s make it even better. And if you make this quick sourdough focaccia recipe, I’d love to know. Wonderful to hear this, Monica! And an excellent way to use up sourdough discard :) I cooked minced garlic in olive oil for a few minutes and used that to coat the bottom and drizzle on top. In addition, I roasted my garlic in olive oil and used that olive oil for the bread. you know the type — the ones that throw their hair up in a bun without having to check their reflection, throw on a jacket that’s just laying about, and still manages to bounce out the door looking effortlessly cool. It’s simple. I've experimented with a few different flours for this sourdough focaccia recipe. If you don’t know of anyone who will share his/her starter with you, buy one. Most days, my tasks consisted of mixing canned bright red cherry goo into a waiting hotel pan of muffin batter, then scooping out six hundred muffins. It was worth the wait. How long was the bulk fermentation? Great to know it can be made without yeast and sacrificial pan, that's brilliant! Always looking for those! Keep in mind that the room temperature proof may take a little bit longer because the dough will be cold. A sprinkle of flaky salt and fresh herbs add palate pleasing complexity. I decided to try your recipe and it turned out perfectly on the first try! Rub hands lightly with oil, and using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. Ok- so I did it and it worked good but not great. Due to pandemic shortages, I've been making it without instant yeast and just letting it rise longer (2-4 hours,). More on this soon. I plan to try pressing whole, roasted garlic cloves into the top next time. Real focaccia is fermented to get the beautiful open crumb and chewy texture. I'm a writer and photographer passionate about sharing the best travel and food tips with my readers and followers. Working at UCSC's College 8, which provided baked goods for the entire campus's cafeterias, was not glamorous by any stretch of the imagination. If you are making this in the winter, use 100 g of starter, and plan for a long first rise. This is the kind of recipe that lets people experiment and be able to have fun with sourdough, instead intimidating the heck out of them like so many other sourdough recipes! Third, they’re relatively cheap (or free if you get one from a friend). generously oil the bottom of a metal pan (whatever size pan you prefer or have. I left it on the counter for about 5 hours before I put it in the fridge overnight. Thanks for a fun and easy discord recipe! The resulting loaves looked just like the peasant bread, golden crusted, soft crumbed, but with a nice subtle sourness. I added fresh rosemary and cracked pepper before baking. As I wrote in that post, one simple way to use sourdough discard is adding it to pizza dough or focaccia dough. It’s so interesting to read this because I would have thought it had over fermented during the bulk fermentation, but if it had strength when you folded it after it was in the baking pan, then it didn’t over-ferment at that phase. Thank-you so much for providing weights of ingredients! I didn’t butter the pan so I had some sticking issues (totally my fault)…I ordered the USA pan! If you love this recipe, please consider giving it a star rating when you post a comment. UPDATE: Video guidance is here! I require flour to be gluten-free ..also, no garbanzo flour. The recipe below also can be baked in a loaf pan, another great option if you do not want to deal with shaping and scoring and Dutch ovens.