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Mediterranean Herb Sourdough Focaccia
Rated 5.0 stars by 1 users
Category
Breads & Muffins
Creator
Culinary Genie
Makes
12 servings
Active Time
1 hour
Total Time
8-20 hours
For this recipe, we used Sunrise Flour Mill sourdough starter and organic heritage flour. Organic heritage wheat flours are healthier for you and easier to digest than conventional wheat flours. In fact, some people with gluten sensitivity (not celiac) find that they can tolerate foods made with heritage wheat, however, every person’s health and dietary journey is different, so what some may be able to tolerate, others may not. If you are gluten sensitive, you will need to determine if heritage wheat is worth trying. Also, the process of sourdough bread makes it easier to digest as well.
When baking bread, it is best to measure by weight than volume, however, we recognized that not everyone has a kitchen scale, so we’ve given volume measurements as well.
Ingredients
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430 grams (about 1¾ cups) warm water (85-90°F)
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100 grams (about ½ cup) active sourdough starter
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5 grams (about 1 teaspoon) fine sea salt
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512 grams (about 4 cups) organic heritage all-purpose flour
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1 tablespoon + ½ teaspoon Mediterranean Herb Seasoning Blend, divided
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4 tablespoons extra virgin olive oil, divided
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1 teaspoon coarse sea salt, optional
Directions
Make the Dough: In a 3-4 quart straight-sided container or large mixing bowl, combine warm water, active sourdough starter and salt. Mix with a fork to combine slightly. Add flour and 1 tablespoon Mediterranean Herb Seasoning Blend. Using a spoon, mix until well combined. Cover with a damp towel and let rest 30 minutes.
Stretch & Fold: After 30 minutes, remove towel from container. Wet your hand and then reach down one side of the container and grab the dough. Pull the dough up and into the center, pressing down slightly. Rotate the container 90 degrees and repeat process until you’ve done 8-10 stretch & folds.
Bulk Fermentation (First Rise): Cover container with damp towel and let rise at room temperature until double in size. This can take anywhere from 4-12 hours depending on the temperature of your kitchen (at 78°F it can take 4-6 hours, but at 70°F it can take 10-12 hours) and the strength of your sourdough starter (if you have a new starter, it may take longer than if you have a well-established thriving starter).
Shape & Final Proof:
a. When dough has doubled in size, spread 2 tablespoons olive oil over the bottom of a 13x9-inch rimmed baking sheet or 13x-9-inch baking pan.
b. Drizzle dough with 1 tablespoon olive oil. Lightly wet your hand and reach down one side of the container to grab the dough and coax it out onto baking sheet.
c. To shape, fold the top down to the center and the two sides into the center. Fold the bottom up, rolling the dough over itself. Into a rectangular shape. Flip over so dough is seam-side-down. Note: the dough will not fill the pan at this point.
d. Let rise until puffy and double in size, about 2-6 hours depending on the temperature of your kitchen.
Bake:
a. Preheat oven to 425°F.
b. Drizzle top of dough with remaining 1 tablespoon olive oil. Using your fingers, gently press into the dough to create dimples and stretch the dough to nearly fit the pan.
c. Sprinkle top with coarse sea salt, if desired, and remaining ½ teaspoon Mediterranean Herb Seasoning Blend.
d. Bake until golden brown and crispy on top, about 25 minutes. Remove from oven. Transfer bread from pan to a cooling rack, use a spatula to release bread from pan, if needed. Cool 20 minutes before slicing.