Whole Wheat Focaccia with Sourdough Starter
Category: Bread
Servings: 6
Prep Time: 1 hour (including resting time)
Cook Time: 30 minutes
Total Time: 4 hours (including rising time)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 400g |
| Manitoba flour | 100g |
| Sourdough starter | 120g |
| Water | 400g |
| Extra virgin olive oil | 30g |
| Fine salt | 15g |
| Extra virgin olive oil | 65g |
| Water | 65g |
| Fresh rosemary | to taste |
| Coarse sea salt | to taste |
Instructions:
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Prepare the Dough:
- In the bowl of a stand mixer, combine the whole wheat flour and Manitoba flour.
- Add the refreshed sourdough starter (make sure it has been fed within 24 hours prior to use).
- Pour in the water and extra virgin olive oil. Add the fine salt, and begin mixing using the dough hook on medium speed. Let it knead for about 10 minutes, or until the dough is smooth and elastic.
-
-
First Folding:
- Once the dough is ready, shape it into a round ball by gently pulling and tucking the dough underneath.
- Place the dough into a lightly oiled bowl. Begin folding the dough: lift one edge of the dough, fold it toward the center, and rotate the bowl. Repeat this for all four sides, doing four folds in total. Cover the bowl with a clean kitchen towel and allow it to rest for 15 minutes.
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Second Folding:
- After the first rest, repeat the same folding process as in step 2. Fold the dough another four times. Cover the bowl again and let it rest for 15 more minutes.
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Final Folding:
- Perform one last set of folds, a final four times, then cover the dough and let it rest for another 15 minutes. After this, cover the bowl with plastic wrap and refrigerate for the dough to mature for at least 2 hours (overnight is ideal for a more developed flavor).
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Shape the Focaccia:
- After the dough has rested in the refrigerator, remove it from the fridge. Let it come to room temperature.
- Grease a baking tray with a bit of olive oil, then transfer the dough onto the tray. Gently stretch and spread the dough until it fills the tray evenly.
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Prepare the Emulsion:
- In a small bowl, combine the 65g of water and 65g of olive oil to create an emulsion. Stir until well blended.
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Final Proofing:
- Cover the tray with plastic wrap and leave the dough to rise at room temperature for about 2 hours. The dough should puff up and become slightly airy.
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Top and Bake:
- Preheat your oven to 210°C (410°F) in static mode. Once the dough has risen, pour the emulsion evenly over the surface of the dough.
- Sprinkle fresh rosemary and a pinch of coarse sea salt on top. If you like, you can also use a little extra olive oil for a crispier finish.
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Bake:
- Place the tray in the oven and bake for approximately 30 minutes, or until the focaccia turns golden brown and crispy on top.
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Serve:
- Once baked, remove the focaccia from the oven and let it cool slightly. For the best experience, serve it while still warm, or allow it to cool completely on a wire rack before slicing and enjoying.
Tips for Success:
- Sourdough Starter: Ensure your sourdough starter is active and has been refreshed 12-24 hours prior to baking. This will give your focaccia a light, airy texture and a slight tang.
- Resting Time: The longer the dough rests and ferments, the more developed the flavors will be. If possible, let the dough rest overnight in the fridge.
- Flavor Variations: Try adding other herbs like thyme or oregano for different flavor profiles. You can also incorporate olives or sun-dried tomatoes into the dough for a more Mediterranean twist.
Enjoy your homemade Whole Wheat Focaccia with Sourdough Starter—a healthy, flavorful, and aromatic bread perfect for any meal or as a snack with some extra virgin olive oil for dipping!
