Semolina Focaccia with Sourdough Starter
Category: Breads and Yeast Baked Goods
Servings: 12
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 2 hours 10 minutes (including rising time)
A fragrant and golden focaccia made from semolina flour, enriched with the bold flavors of sun-dried tomatoes, anchovies, and oregano. Perfectly soft and airy on the inside, with a crisp crust, this semolina focaccia is the ideal addition to any meal or as a savory snack.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sourdough Starter (liquid) | 300g |
| Semolina Flour (fine) | 800g |
| Manitoba Flour | 200g |
| Water | 750g |
| Fine Salt | 25g |
| Sun-Dried Tomatoes in Olive Oil | 40g |
| Anchovies in Olive Oil | 20g |
| Dried Oregano | 1 tsp |
| Water (for the brine) | 60g |
| Extra Virgin Olive Oil | 40g |
| Fine Salt (for brine) | 4g |
Instructions:
-
Prepare the Dough:
Start by placing your liquid sourdough starter into the mixing bowl of a stand mixer. Add the semolina flour and Manitoba flour. Attach the dough hook and begin mixing the ingredients together at a slow speed. Gradually add the 750g of water in stages, allowing the dough to absorb the liquid fully. When there is only a small amount of water remaining, add the salt to the dough and continue mixing. -
Knead the Dough:
Allow the dough to knead for about 10 minutes on speed 1, then increase the speed to 2 for an additional 5 minutes. The dough should become smooth and well-formed, holding its structure. Once kneaded, transfer the dough to a lightly floured surface. -
Shaping and Resting:
Gently shape the dough into a round ball and perform a series of folds, making sure the dough is tight but not overworked. Place the dough ball into a large bowl, cover it with plastic wrap, and let it rise for approximately 1 hour or until doubled in size. -
Prepare the Baking Pans:
Lightly grease two baking sheets measuring 35×28 cm. Once the dough has finished rising, gently deflate it and divide it into two equal portions. Shape each portion into a rough round and place one in each prepared baking pan. -
Shape the Focaccia:
Using your fingers, gently stretch the dough out to cover the bottom of each pan. If the dough resists stretching, let it rest for a few minutes to relax before continuing to shape it. -
Prepare the Brine:
In a small bowl, mix together the remaining 60g of water, 40g of olive oil, and 4g of salt to create a brine. Drizzle this brine over the two focaccia, ensuring that the dough is generously coated. -
Add Toppings:
Scatter the sun-dried tomatoes and anchovies evenly over the surface of the focaccia. Sprinkle with dried oregano for added fragrance and flavor. -
Final Proofing:
Allow the focaccia to rest for another 30 minutes, giving it time to puff up slightly. -
Make the Traditional Holes:
Once the dough has rested, use your fingers to gently press into the dough, creating the signature dimples on the surface of the focaccia. -
Bake the Focaccia:
Preheat your oven to 210°C (410°F). Place the focaccia into the oven and bake in static mode for 30 minutes. After 30 minutes, switch to ventilated mode and bake for an additional 5 minutes to get a crisp golden crust. -
Serve and Enjoy:
Once baked, remove the focaccia from the oven and allow it to cool slightly before cutting into portions. Serve warm and enjoy the airy texture and flavorful toppings of your homemade semolina focaccia.
This semolina focaccia with sourdough starter offers a wonderful combination of textures and flavors, making it the perfect accompaniment to a wide variety of dishes. Whether you serve it alongside pasta, dip it in olive oil, or enjoy it as a standalone snack, this focaccia will delight your taste buds.
