Ingredients
320g distilled water
100g active sourdough starter
400g bread flour
15g olive oil
8g salt
Directions
- add starter to water and mix well
- add in bread flour and olive oil followed by salt
- once everything is well mixed, transfer to a well oiled container, cover and rest for 30min
- wet hand and do stretch and fold... cover the dough and rest for another 30min
- do a second stretch and fold.... cover and rest for 2-3 hours
- coil fold and leave the dough in the fridge for 14-16 hours
- lightly dust work surface
- shape like sourdough and place in baking pan
- let it rest for 3hrs
- in another bowl... mix 15g of olive oil and 15g water (salamoia)
- prepare desired toppings
- pour the mixture of oil+water over the dough
- with wet fingers, make classic holes
- press and insert toppings into holes as deep as possible as it might pop back up
- topped a sprinkle of sea salt and olive oil
- bake at 230°C for 25min till golden brown
Foodnote: Recipe from here. Decided that it is time to move from sourdough bread to focaccia hehe. I still have jalapeno and cheddar cheese so decided to use these. Also added sunflower seeds for colour and crunch. Turns out soft and nice for a first home attempt. Next time will make it flatter on a tray. Good recipe and very yummeh... I ate it with nasi lemak sambal Happy Family brand bought from Sheng Siong. Very nice and so spicy!!
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