Sourdough Focaccia Easy Recipe (+ Bloopers)

Welcome back to our artisan kitchen! 🥖✨ In this video, we take you through the steps to make a delicious and Easy Recipe of Sourdough Focaccia. Whether you're a seasoned baker or just starting out, this step-by-step guide will help you master the art of sourdough baking. I am not a professional baker I am self taught.
In this video,
The essential ingredients and tools for making sourdough.
The process of mixing, folding, and fermenting the dough.
Then the topping and baking.
Get ready to fill your home with the irresistible aroma of freshly baked Focaccia.

** BLOOPERS REEL AT THE END (14:06) **

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Thank you for watching! Happy baking!

Scroll down, recipe below...

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Recipe.
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This recipe is for a pan 26cm x 17cm x 2.5cm deep
(adjust accordingly to your pan size)

190 grams bottled water
80 grams starter
250 grams flour
6 grams salt
1 tablespoon extra virgin olive oil

Note: (It’s preferable to use a bowl or container with
straight sides so you can judge the rise better).

In a bowl , add water, then add starter and mix together.
Add the flour, salt and olive oil then mix together roughly.
Cover and let sit for between 30 to 60 minutes.
Perform stretch and fold number 1, cover and let sit 30 minutes.
Perform stretch and fold number 2, cover and let sit 30 minutes.
Perform stretch and fold number 3, cover and let sit 30 minutes.
Perform stretch and fold number 4.
Cover and let it sit until it has almost doubled in size, it may take 3 hours in a warm temperature home, it may take 5 or hours or overnight in a cold home in Winter. We are looking for a light, bubbly and jiggly when shaken (the bowl) consistency.
When ready you can either pour the dough into your oven dish, cover and put in fridge for its overnight cold fermentation,
Or you can leave it in the bowl and put bowl in the refrigerator overnight, then continue the next day once it has come back to room temperature. Once back to room temperature, pour into oven dish lined with oven proof baking paper and oiled with olive oil. Put some oil onto your fingertips and gently work the dough to the edges of the dish. I usually then let it sit for another hour or two before topping and baking.
When ready to bake, pre-heat the oven to 230.
Top your dough with whatever toppings you want, a splash of extra virgin olive oil and bake
for 25 minutes.
Remove from oven and let sit in container for 5 to 10 minutes before transferring to wire rack to cool.
This Foccaccia recipe if best served slightly warm and best eaten the same day as baking.
It can frozen and re-heated, I usually wrap it in foil and reheat for 10 to 15 minutes at about 180C.

NB: I have made this recipe in a rush and only done 2 sets of stretch and folds so if you don’t have time or have to go out it is pretty forgiving and may still work, you don’t know until you try!

Topping ideas:
Rosemary and sea salt and extra virgin olive oil. (our favourite).
Rosemary, kalamata olives (pitted), add cherry tomatoes chopped in half also.
Sea salt and extra virgin olive oil.
Sesame seeds, sea salt and extra virgin olive oil.
1 level teaspoon of Turmeric powder mixed in with the water at the beginning of the recipe, then dough topped with sesame seeds, sea salt and extra virgin olive oil.

Chapters:
00:00 Intro
00:38 Adding the ingredients
02:28 Combining the ingredients
04:27 Stretch & Fold #1
05:17 Stretch & Fold #2
05:38 Stretch & Fold #3
05:50 Stretch & Fold #4
07:48 Transferring to oven dish
10:00 Topping the dough
11:41 Baking
12:02 Its done (out of the oven)
12:54 Mrs C taste test
13:25 Bloopers reel
15:02 Ending bit