White focaccia is a type of bread that is beloved by many. It has a fluffy and airy texture and a deliciously crispy crust. What many people don’t realize is that it can be made using , which adds an extra layer of complexity and flavor to the bread. In this article, we will walk you through a recipe for making white focaccia with sourdough starter.

Ingredients:

– 500g bread flour
– 350ml water
– 8g salt
– 100g sourdough starter
– 50ml olive oil
– Coarse sea salt (optional)
– Fresh herbs (optional)

Instructions:

1. Mix the flour, water, and sourdough starter together in a large bowl or the bowl of a stand mixer. Mix until just combined, then cover with plastic wrap or a lid and let it rest for 30 minutes.

2. Add the salt and olive oil to the bowl, then knead the dough for 10-15 minutes until it becomes smooth and elastic. The dough should be slightly sticky, but not too wet.

3. Cover the bowl with plastic wrap or a lid and let it rest for at least 4 hours, or until it has doubled in size. You can also refrigerate the dough overnight for a longer, slower fermentation. This will give the bread even more flavor.

4. Preheat your oven to 425°F (220°C). Grease a sheet or line it with parchment paper. Turn the dough out onto the baking sheet and shape it into a rectangle or circle. Use your fingers to press dimples into the dough, then brush it with olive oil.

5. Sprinkle the top of the dough with coarse sea salt and fresh herbs, if desired. You can use rosemary, thyme, or whatever herbs you have on hand.

6. Bake the bread for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing and serving.

Tips:

– Make sure your sourdough starter is active and bubbly before using it in the dough. If it’s been sitting in the fridge for a while, you may need to feed it a couple of times to wake it up.
– You can make this bread with all-purpose flour if you don’t have bread flour on hand, but the texture will be slightly different.
– Don’t over-knead the dough, as this can make it tough and chewy. It should be just smooth and elastic enough to hold together.
– If you want to add toppings like olives, tomatoes, or cheese, do so after you’ve dimpled the dough and brushed it with olive oil.
– Leftover bread can be toasted or used to make sandwiches and paninis.

White focaccia with sourdough starter is a wonderful way to elevate your bread-making game. The combination of the fluffy, airy bread and the tangy sourdough tang makes for a truly delicious experience. Follow this recipe and you’ll have a loaf of fragrant, golden bread that’s perfect for sharing with family and friends.

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
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