Focaccia bread recipe, sourdough Focaccia bread made from sourdough starter, gluten free, fermented to perfection with natural bacteria, fluffy with honey-combed air pocket structure, topped with delicious herbs. The perfect home made bread, that is ideal for bruschetta and snacks.
The ingredients for our recipe are:
500 gr of sourdough starter (the link for the recipe is below)
500 gr of flour
300 ml of water
100 ml of olive oil
10 gr of dried yeast (to maximize the air pockets)
Herbs:
1 small spoon of; basil, lemon thyme, salt
a pinch of; garlic powder, smoked paprika
(flour to water ratio is: 100 / 90)
several hours before starting, we need to take out the sourdough starter and put on the kitchen counter, to come alive and be active.
In a bowl we add the flour, and the sourdough starter, 1/2 of the water and knead, then we add the rest of the water, the yeast and continue kneading for 5 minutes. We add the olive oil knead and fused well, then set a side, cover with a clean film and allow to rise over night (12 hours).
Wetting our fingers with water, we work our dough, pulling, stretching, then folding. We repeat the process and we build as many air pockets as desired. Then we place flat onto a oiled baking tray, working the dough by spreading it, wetting our fingers with water. We then cover with clean film, cover with kitchen towels and allow to ferment from 12 – 24 hours.
Before baking, we sprinkle our spices/herbs, drizzle with some olive oil and bake into our preheated oven at 220 C for 25 – 30 minutes, till puffed and golden in color.
Easy and quick recipe to enjoy healthy and delicious food.
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Sour d fuka made from sour do St super healthy and delicious the way the ancient Italians used to make it topped and seasoned with beautiful spices it is so aromatic let’s go and cut through that beautiful bread loaf super Airy and fluffy aromatic look at that beautiful
Balance look at that I want you to look at those honeycombed air pockets it bounce like a spring soft moist yet crispy froy crust this is the perfect bread when you slice it in 1 cm thin slices like that to use for your brusa I hope you like the recipe and I
Hope you enjoyed it live healthy cook healthy and enjoy life let me show you my secret way of making sourdough fuka I’ve got my fuka which is fermenting and reacting for the past 12 hours I’ll will show you how to make that on top I’m simply going to add my favorite
Spices thy lemon fine salt basil a small pinch of garlic powder and a small pinch of smoked paprika let’s go and preheat the oven at 220 cus I have taking out my sourd stter from the fridge I want you to see how life and and activ it is look at that
See it’s boiling and bubbling so well now we’re going to use that to prepare the dough for our wonderful fuka we’ve got here about 800 G of sourdough s I’m going to use only half a kilogram of that half a kilogram of white flour water I’ve got here 3 100 ml
We’ll see how much we will use and of course Greek olive oil let’s put the starter onto the flour look at that Lively bacteria look at that beauty I going to add the water I will add half of it having knitted for a couple of
Minutes I’m going to add about 10 G of dried yeast and then onto that I will add the rest of the water and we’re going to KN by hand let’s go we’ve got this super hydrated D we’re going to start off with 100 G or milliliter of Greek Olive Oil we’re
Going to add half of that about 50 and we’re going to knit that having worked the dough with the first 15 mL of Greek Olive Oil we’re going to add the rest of the oil we knit knitting for 5 minutes this is the result we’re going to lay onto our balll cover
And let it rest it’s the morning after and you see our dough has puffed incredibly now we’re going to knit extremely well for 5 minutes slightly wetting our fingertips as needed till you reach the point where you could pull the door like that and fold without
Sticking on your hand you see that onto a parchment paper with good amount of olive oil gently we wet our fingers and we space out our dough we cover with a clean film and we set on the kitchen counter in such a manner I am going to
Mix my spices like that and I will sprinkle on the fuka just before I pop into the oven of course you could do your fuka plain however however I am going to put some of those wonderful spices a quick drizzle of olive oil that’s it and off it goes into the oven
Off it goes we’re going to bake I reckon about 25 minutes or so exactly 30 minutes the fuka is perfectly baked we shall take out and allow to cool down