Beginner's Guide to Sourdough Focaccia Bread

theclevercarrot.com

Kathleen Klipp

50 to 75 g bubbly, active sourdough starter

375 g water (see Notes below)

20 g honey (optional)

500 g bread flour or all purpose flour (see Notes below)

9 g fine sea salt

2 to 3 tbsp olive oil, for coating the pan

Assorted Toppings (optional): rosemary, garlic cloves, flaky seat salt, tomatoes, olives etc.

subheading: Notes:

Thoughts on Flour: You can use bread flour or all purpose flour to make sourdough focaccia. Comparatively speaking, bread flour yields a slightly chewier focaccia with a higher rise. All purpose flour creates a more tender focaccia. The choice is up to you. If you prefer to use all purpose flour, I do recommend King Arthur brand. Coming in at over 11.7% protein, this flour is stronger than most all purpose flours, which means it can handle a higher quantity of water without the dough becoming a gloppy mess. It’s actually stronger than most bread flours! If you cannot access this flour, make the following changes to ensure success: decrease the water to 325-350 g (start small and work your way up) OR use King Arthur bread flour with 375 g water instead. Thoughts on Flour: You can use bread flour or all purpose flour to make sourdough focaccia. Comparatively speaking, bread flour yields a slightly chewier focaccia with a higher rise. All purpose flour creates a more tender focaccia. The choice is up to you. If you prefer to use all purpose flour, I do recommend King Arthur brand. Coming in at over 11.7% protein, this flour is stronger than most all purpose flours, which means it can handle a higher quantity of water without the dough becoming a gloppy mess. It’s actually stronger than most bread flours! If you cannot access this flour, make the following changes to ensure success: decrease the water to 325 to 350 g (start small and work your way up) OR use King Arthur bread flour with 375 g water instead.

Thoughts on Sourdough Starter (quantity): When the weather is cold, I’ll use a higher amount of starter to give the dough a boost when doing a long, overnight rise. I’ve given you a range so you can decide what suits you best.

For Baking: You will need a rimmed sheet pan or non-stick rectangular pan (9×13-inch or 10×14-inch)

Directions at theclevercarrot.com

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