Recipe Bake Ingredients Steps

Simple Sourdough Focaccia

Sourdough Focaccia using the no-knead method
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Author: Loafhacker (Brendan)
1x (1095g)
91%
5 hrs 30 mins
Loaves
Hydration
Starter Peaks
Day 1 @ 8:00 AM
1 hr
Day 1 @ 6:35 PM
Start
Cold Proof
Ready
Change Start Bake Stop Bake
Ingredient
Baker's Pct
Levain
This is a 50/50 mix of water and flour
25%
Strong white bread flour
All Purpose Flour can be used if bread flour is not available
90%
Whole wheat flour
10%
Water
Main water
90%
Salt
2%
Olive oil
2%
When
Step
Duration
Levain
5h
  1. Make the Levain
  1. Make the Levain:
  2. Mix flour, water and starter as per above
  3. Keep at 27-30°C (80-85°F) if possible
Mix the Ingredients
5m
  1. Mix the dry ingredients
  1. Whisk together the Flour and Salt in a large bowl
5m
  1. Mix the wet ingredients
  1. In a separate bowl, combine the water and the levain and mix together well.
5m
  1. Mix the wet and dry ingredients together
  1. Pour the wet ingredients into the dry ingredients and stir together with a spatula.
  2. Once they are incorporated, switch to a bowl scraper or just your hands and continue to mix until a uniform consistency is achieved.
Bulk Fermentation
5m
  1. Start bulk fermentation
  1. Cover with a tea towel, foil or a shower cap so the dough doesn't dry out
  2. Place in a nice warm proofing spot - ideally between 27-30°C (80-85°F)
If you cannot raise the temperature to this level, then the Bulk Proofing timings will need to be extended.
30m
  1. Initial Bulk Fermentation Period
  1. Leave to begin the fermentation process
5m
  1. Stretch and Fold
  1. Do one set of stretch and folds
30m
  1. Second Bulk Fermentation Phase
  1. Cover it up again and then back to the warm proofing spot to continue bulk fermentation
5m
  1. Stretch and Fold
  1. Do one set of stretch and folds
30m
  1. Third Bulk Fermentation Phase
  1. Cover it up again and then back to the warm proofing spot to continue bulk fermentation
5m
  1. Stretch and Fold
  1. Do one set of stretch and folds
1h
  1. Final Bulk Fermentation Period
  1. Cover it up again and then back to the warm proofing spot to continue bulk fermentation
5m
  1. Divide and pour into individual containers
  1. Divide into even portions for the number of loaves you are creating and gently pour into the baking pans you will use to bake them in
You should grease the pans with oil first. You can use a sheet of baking paper to line it if you prefer.
Final Proof
1h
  1. One Last Rest!
  1. Now we let them do their final proof in the pans that they will be baked in.
Bake
1h
  1. Preheat oven
  1. Preheat oven at 250°C (480°F) at least one hour before baking
Scoring a cold loaf is much easier than a room-temperature one. It can be even easier if you put it in the freezer for 10-20 minutes before scoring. That's completely optional though, and really only needed if you are scoring a detailed pattern or really want to get ears on a higher hydration loaf.
5m
  1. Add the toppings
  1. Add whatever you'd like: chopped tomatoes, peppers, onions, rosemary, etc.
  2. Drizzle with olive oil
  3. Sprinkle on coarse salt
20m
  1. Bake at 200°C/400°F
  1. No need to cook on a baking steel or pizza stone
  2. Cooking with steam for the first few minutes can allow it to rise more freely before a crust is formed, so you can add 1 cup of boiling water to a preheated pan sitting at the bottom of the oven to allow just enough steam to be created
Enjoy
0m
  1. Eat!