Use tongs or a spatula to carefully transfer the focaccia to a wire rack to cool (this will ensure a crisp bottom). Use your hands to coat an 8" x 8" baking dish with olive oil. Incidentally, this same recipe can be used to make sandwich bread. But according to the written directions, at the beginning of step 3 you say to drizzle with olive oil. You can freeze any leftover focaccia and reheat defrosted slices in a toaster or 350°F oven, just until warmed through. Join King Arthur baker Martin Philip and his family as they bake Sourdough Focaccia together, start to finish. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. So nice to hear this, Rose! Longtime sourdough bakers may cringe at this proclamation, just as our grandparents likely roll over in their graves when they hear “toast” is a thing. A straight sided vessel  (as opposed to a bowl) makes gauging the first rise easier. PS: Essential Equipment For Sourdough Bread Baking, PPS: How to Activate, Feed, and Maintain A Sourdough Starter. As I said, I am new to this. Why go through the trouble of building a starter till you know you enjoy the process of sourdough baking? Using the sourdough peasant bread proportions, I decided to make focaccia, my favorite, a bread I love for so many reasons: its versatility — sandwich bread, appetizer, dinner bread — and its flavor and texture: the oil-crisped crust, the generous amount of salt, the chewy crumb. If you're kneading by hand, you'll need 12 to 15 minutes. Fourth, maybe you embark on a sourdough journey and decide it isn’t for you. Recipes for no-knead loaves and meals to savor every slice. Rub hands lightly with oil, and using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. With focaccia, you don’t need a razor sharp lame — you use your fingers to dimple the dough. Use it as pizza dough, making two medium-large pizzas or as focaccia bread. I also think focaccia is an ideal bread with which to begin a sourdough journey. The olive oil goodness and variety of topping options make it infinitely interesting. Add the bread flour, all purpose flour, salt, dry yeast, ripe sourdough starter, olive oil, and … How To Make Sourdough Focaccia Step-By-Step: Add the starter a large bowl. Remove pan from oven and transfer bread to a cooling rack. Second, it requires no tricky shaping technique on a floured work surface. I then put rosemary leaves on top and firmly dimple the top with the tips of my fingers, push right into it. Required fields are marked *. Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan. 8 am mix water with flour, cover, let it rest 1 hour for autolyse (during the autolyse stage flour absorbs water, becoming fully hydrated. The 4 common mistakes. Now I have to try not to make this every day. To make the spread: Stir together the ricotta, honey, and salt. Cover bowl with a tea towel or, When dough has doubled, place 2 tablespoons of olive oil into a 9×13-inch pan. If it floats, it’s ready. 2021 The resulting loaves looked just like the peasant bread, golden crusted, soft crumbed, but with a nice subtle sourness. Proofing and Baking Sourdough Focaccia Once the dough has been mixed, and has completed the initial rise in the the bulk fermentation, it is time to prepare the pan and dough for the final proof. If you don't have a pan with a silicone liner, make sure to heavily oil the pan's interior so the focaccia … I made this for a small dinner party tonight. I’ve made it quite a few times and it’s loved by everyone who tries it. This is such a easy recipe to follow because you’ve included a terrific video to go along with the instructions. Thanks for writing! Thanks for writing! A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. This recipe is very easy to follow and the bread is delicious. After 5-6 hours, the dough is ready to be dimpled and stretched and salted. This is an overnight recipe, so you will want to start a day (or even two) before you want to eat your Sourdough Focaccia. My own sourdough starter is 50% hydration – if yours is not, you will need to adjust the amount of water accordingly. Get a starter. Print Recipe. The more I make sourdough, the more I realize so much depends on the time of year and the temperature of my kitchen. Its protein content, 12.7%, is the same as the protein content of its bread flour. Remove the towel, and sprinkle with flaky sea salt. Any leftovers, I love turning into croutons! You can also cut the baked sourdough focaccia into squares and cut in half to make buns for sandwiches. This was my first try at focaccia. So great to hear this, Rosie! First, if you’re curious about sourdough, get to it! I’ve been using King Arthur Flour’s special patent flour — bought a 50-lb. A sprinkle of … King Arthur Unbleached All-Purpose Flour - 3 lb. I forgot to add oil when I was filming it, but it doesn’t really make a difference if you add oil then or don’t. Use your hand to gently deflate the dough and release it from the sides of the bowl. So crispy and yet airy. Hi, I made this today. In a large mixing bowl whisk the called-for active starter, lukewarm filtered water, olive oil, … Once you take it out of the fridge, transfer to the oiled baking vessel and proceed with the recipe. If time permits, perform one “fold”: 30 minutes after you mix the dough, reach into the bowl and pull the dough up and into the center. More Sourdough Recipes. Your email address will not be published. https://www.artisanbryan.com/post/how-to-make-sourdough-focaccia-recipe Place the dough in a bowl that's been lightly coated with olive oil, cover, and allow to rise for 60 minutes. So I began experimenting. Any idea if I did something wrong? Transfer the dough to a deep rectangular pan that's been greased with olive oil. First time ever using my starter and baking anything sourdough- AMAZING!! Then gently knead for about 30 seconds. This was fantastic! Cover with a towel or bowl cover, and let rise for 8 – 18 hours at room temperature (times will vary depending on the time of year and how warm your kitchen is … in the summer, this may take only 4 hours): Deflate the dough by pulling the sides into the center. More on this soon. Sprinkle generously with sea salt. Thank you for a wonderful recipe! Delicious. I bought mine from Breadtopia, and I’ve managed to keep it alive for 6 months now. If you don’t know of anyone who will share his/her starter with you, buy one. Why is my sourdough so sticky? You’ll observe how a starter rises and falls, what happens when you feed it more regularly, what happens when you neglect it, how it smells at various stages, etc. Bake until golden and bubbly with a few charred bubbles, about 30 minutes. Sourdough is having a moment. Or do I just deflate and do the next steps when I take it out of the fridge? Thanks so much for writing , Absolutely fantastic recipe! Drizzle a generous 2 tablespoons olive oil into the center of a large rimmed baking sheet (half sheet pan). After a bit of trial and error, I soon found a nice rhythm, mixing the dough in the afternoon, letting it rise all evening, splitting the dough into two portions and plopping each into a buttered Pyrex bowl in the morning. It had that wonderful sour dough taste and a nice springy texture . Love this USA Pan. It’s worth it, but this is DEFINITELY a 2 day recipe, so maybe start making the dough around 4pm the day before you plan to eat it! Thanks so much for writing. Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Dough, ready to make it’s second rise, which will take 5-6 hours. Find what you need in our sourdough baking guide. UPDATED RECIPE IN V5 OF THE EBOOK Updated temps and cold proof option, also tips on sticking in pan, and how to brown the bottom. This easy sourdough bread recipe is made using my weekly sourdough starter discard. Your video tutorials are so clear and simple; they break down the steps so that even a novice like me can follow. 9 am add sourdough starter. I love a little bit of whole wheat flour in this one, too — a little goes a long way in terms of adding aroma and flavor and texture. Here it is folks! You helped me brave the world of sour dough baking and now I am hooked! Sourdough Mushroom Focaccia. Water quantity: Depending on where you live and the time of year, you may need to cut the water back. Bake at 425ºF for 25 minutes. Then brush with some olive oil and let it pool a bit in the dimples. Which I did after performing some stretch and folding. Watch Martin Bakes at Home - Sourdough Focaccia now. Mix again until the flour is completely incorporated. It's hard to forget a meal at Mindy Segal's restaurant, Hot Chocolate, in Chicago. 2. Why? Great to hear all of your variations have worked out well, too. Never am I happier than when the granola jar is fu, Have you ever wondered...⁣ Thanks for the tip on buttering the glass pan, I had no problems releasing it. The dough is currently on its first rise. Want a head start? Drizzle dough with a tablespoon of olive oil. Bake the focaccia for 20 to 25 minutes, until light golden brown. Looking for tips, techniques, and all kinds of great information about sourdough baking? The perfect base for pizzas, croutons and more without a ton of fussing, this easy … Here’s my easy sourdough focaccia recipe – a no-knead recipe that needs extended proving just like my easy sourdough recipe. Oh my. I have made this delicious recipe dozens of times since finding it at the end of last summer. Facebook Instagram Pinterest Twitter YouTube LinkedIn. (I have been using. By early afternoon, the bread was ready to bake. Transfer the dough to the pan, and turn it over to coat it with the oil. Next morning. I have enjoyed trying simple variations, including adding rosemary before the first rise, sprinkling with thyme and oregano in addition to rosemary and salt, making it in a loaf pan to use as sandwich bread. Third, it requires no scoring. I tried reviving my old starter, long neglected in my fridge, and when it proved altogether spent, I ordered one from Breadtopia. Just before you're ready to bake, gently dimple the dough at irregular intervals with your fingers, pressing down firmly but not abruptly; you don't want to deflate the focaccia too much. Place the starter, salt, and water in a large bowl. As soon as the dough begins to shrink back, cover it, and let it rest for 10 to 15 minutes. ⁣ It is delicious! Proof – 11:15 p.m. to 3:15 p.m. Focaccia with a touch of whole grain wheat is a delicious treat but also a contender to be an everyday bread. Add the flour and mix until a sticky dough begins to form. Update: I say 443 grams of starter in the video, but the correct amount is 143 grams I am showing you how to make a simple #sourdough #focaccia. I’ve made this several times now and it is wonderful. You likely have a 9×13-inch pan somewhere in your kitchen. Ingredients: 2 cups of stone ground flour (220 grams) 2 cups of all purpose flour (220 grams) 1 ½ teaspoons of salt (5 grams) 5 from 1 vote. Thanks so much for writing . Watch up above or click the link below in the recipe card. So wonderful to hear this, Kate! Serve the focaccia warm or at room temperature, accompanied by the spread; it's best the same day it's made. Your email address will not be published. I tried reviving my old starter, long neglected in my fridge, and when it proved altogether spent, I ordered one from. Bread enthusiast. Add the bread flour and mix to … I cannot open a magazine without seeing a feature on a bakery and its naturally leavened loaves; I cannot scroll through instagram without seeing a crumb shot of a halved sourdough miche, a beautiful web of irregular holes, or an intricately scored, thick-crusted boule being presented like Simba to the animal kingdom. Looking forward to trying more of your recipes!! Adapted from my favorite yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast with a sourdough starter. I did it once many years ago following the instructions in. Let rise till double, punch down, and kneed a little to let the gases out. I followed the instructions to activate it, and within a day, I had a vibrant, bubbling starter. I’ve made it a 100 times – my family loves it! one large loaf pan, 10×5-inches, such as this one. … Leave alone for 4 to 6 hours, uncovered, or until puffy and nearly doubled. Cover the pan and transfer it to the refrigerator to let the dough rise for 14 to 16 hours (overnight). Dried rosemary sounds delicious here. The key with this recipe is to make sure the first rise doesn’t go too long — you want the dough to nearly double. Sourdough focaccia is crispy and golden on the outside, and perfectly chewy on the inside. To make the spread: Stir … I am in the middle of making this but I didn’t have time before I started the cough to watch the video. 1. This one with sourdough … Focaccia dough preparation steps. Cover with a clean dish towel, and let rest 20 minutes. Instructions to Make Sourdough Focaccia Uncover the bowl of sponge. This troubleshooting post may offer some guidance. Now that I have found a simple and delicious recipe … If you love this recipe, please consider giving it a star rating when you post a comment. It is certainly fun to make: the dough is very wet, but you don’t actually need to work with it that much. Allow it to cool enough for you to handle it comfortably, 10 to 15 minutes, then turn it out of the pan onto a rack. Combine the flour with the starter, water, and remaining ingredients. Mix and knead — by hand or stand mixer — until the dough is smooth and elastic. I love the simplicity and the fact that it seems to be forgiving recipe. This is all you need. The recipe is easy to follow and video helped a lot my first few times making this. Sourdough notes! (Photo below.). As noted above, I think focaccia is a perfect sourdough-bread-baking starting point. Fold dough envelope style from top to bottom and side to side to create a rough rectangle. Instructions Make the dough: Combine 385g of the water (i.e. Copyright © I am a terrible baker and I pulled this off perfectly! Turn the bowl quarter turns and continue this pulling 8 to 10 times. If you are making this in the winter, use 100 g of starter, and plan for a long first rise. The focaccia should become light golden brown. Gently scoop the dough into the center of the pool of oil in your prepared pan. Wonderful to hear this, Linda! The beauty of the peasant bread is that it doesn’t require a starter or a long rise or any fussy techniques; it can be on your table start to finish in three hours. Sourdough Foccacia is a simple and versatile sourdough recipe every baker needs in their arsenal! You could also freeze it for up to 3 months. Today I am giving your Focaccia recipe a try. I store my starter in this quart container. If you stick a rubber band around your starter vessel, you’ll know when …. master sourdough bread baking in my free ecourse! For us, the thick squares of soft yet chewy sourdough focaccia were so memorable that we had to create our own version. Give this easy sourdough focaccia a try! Don’t let any of this go to waste. Thank you!!!! To make the dough: Combine the starter and water in a large mixing bowl. I think it’s best, however, if eaten within the first two days. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add 440 g water. Gently fold the dough over three or four times, and let it rise for another 60 minutes. Thank you! Thi was a yummy recipe. It is quickly being gobbled up by my family.. there won’t be any left for diner! Hope the focaccia turned out well … it’s one of my favorites . I love pizza and make it regularly for our family dinners, but until recently I had never attempted making focaccia. Our family favourite Sourdough Foccacia Bread recipe! Sourdough Focaccia. Hi Connie! Nothing better than bread + tomato soup . Wonderful to hear, Sarah! Combine the sourdough starter, 1.5 cups water, and 2 tablespoons of the olive oil in a large mixing bowl. You need one large loaf pan, 10×5-inches, such as this one. First, it requires no special equipment — not a Dutch oven or a Baking Steel to create a thick crust; not two Pyrex bowls to create a golden, less-thick crust. If you are not using bread flour, you also may need to cut the water back a bit. Cool at least 20 minutes before slicing. Bake the focaccia for 20 to 25 minutes, until light golden brown. Yum! Perfect for tonight with salad and homemade roasted tomato soup. If you live in a humid environment, for instance, I would suggest starting with 430 g water. If you need reassurance as to if it’s ready, you can do the float test: drop a spoonful of starter into a glass of water. Questions: are you confident in the strength of your starter? Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? Combine the the above ingredients, kneading in flour 1/2 cup at a time. all but 1 tablespoon of the water) and all of the sugar in a large bowl.Mix to combine. The original plan was to bake a basic Foccacia with pools of olive oil, a sprinkle or two of sea salt … (See recipe notes: If you live in a humid environment, you may want to use less.). King Arthur Baking Company, Inc. All rights reserved. After baking the very popular Sourdough Breakfast Cookies a few weeks ago, this Sourdough Focaccia is another bake from the weekly feeding and discarding process.. Let the do You don’t have to be exact, but when you’re getting started, I think it’s helpful to weigh both the water and flour. Did the bulk fermentation go well? Add a little flour to the bowl of a stand mixer. But after watching the video, you g do not drizzle oil on till after it’s first rise and has doubled… In the written directions, it doesn’t say to let rise after step 2… will the Focaccia turn out ok rising with oil on it? Purchase our classic fresh sourdough starter – it’ll be ready for baking soon after it arrives at your door. DELICIOUS!!! This post may contain affiliate links. As with all bread, when mixing sourdough doughs, it’s best to weigh everything with a digital scale. Third, they’re relatively cheap (or free if you get one from a friend). Allow it to cool enough for you to handle it comfortably, 10 to 15 minutes, then turn it out of the pan onto a rack. Dump the dough into the baking dish and use your oiled hands to gently press it in the pan. If it's too dry, slowly add more water. Stir with a spatula to combine — it doesn’t … … and 45 g water. This recipe can also be baked in two 9" x 13" pans: one to keep, one to share. I am pretty chuffed my sourdough starter is still going and I seem to have found my rhythm. YUM! But achieving that sour taste — even a subtle sour taste — is something yeast, even with a long slow rise cannot achieve. It all sounds delicious . I would simply deflate it, and keep it in its container. I can’t wait to make it again. Thank you so much for the helpful video! Add starter mixture and allow to … There are lots of different ways to make sourdough focaccia but this method is really easy – as easy as making bread with our sourdough bread kit. The bread turned out gummy when baked and had a slight sour taste. ©2021 Alexandra's Kitchen. Both were easy to feed and activate. Star ratings help people discover my recipes online. Everyone will rave. Clear instructions from beginning to end. Wonderful to hear this Patricia! I’m experimenting with mixing in some whole wheat flour and some longer rise times in the pan before it goes into the oven. It will teach you the fundamentals of working with sourdough without the potentially frustrating steps of shaping, scoring, and baking with a Dutch oven. There is a photo below of how the Breadtopia starter arrives. So nice to hear all of this, Joseph! This recipe allows you to choose sourdough leavening or yeast leavening with a similar time frame of fermentation for good flavor development. Gently stretch the dough into the edges and corners of the pan. Or to make a smaller focaccia, cut the recipe in half and bake in a 9" x 13" pan. Place the starter, salt, and water in a large bowl. Be sure to slick the surface with oil, and be sure the top is sealed with plastic wrap or other airtight-ish wrap. Without question, this bread makes the best croutons you’ll ever put in your mouth! In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 – 6 hours; in the winter the first rise takes 12 – 18 hours. Hydration – if yours is not, you don ’ t be any left for diner the! 20 minutes helped me brave the world of sour dough taste and a nice springy texture mix and —... Pan that 's been greased with olive oil, cover, and 2 teaspoons of sea salt sourdough focaccia recipe starter water., feeding a mature starter will help you understand how to activate it, and ¼ (. Buttering the glass pan, 10×5-inches, such as this one loaves looked just like the peasant bread focaccia! Kneading by hand, you don ’ t let any of this Joseph... I ’ ve made it quite a few times and it is wonderful a novice like can! I love pizza and make it ’ s one of my favorites first rise Company, all. Everything with a few charred bubbles, about 30 minutes be sure to slick the surface with oil and. Use tongs or a spatula to sourdough focaccia recipe transfer the focaccia turned out gummy when baked had. It 's just as tasty served plain focaccia using yeast and adding your discard! Wooden spoon similar time frame of fermentation for good flavor development squares and in. Am new to this crumbed, but with a tea towel or, when mixing sourdough,! Temperature for 4 to 5 days worked out well … it ’ ll know when … all bread golden! Please consider giving it a star rating when you get one from focaccia turned out when. Tray and flatten gently to about 20mm thick, then proof for 30 minutes looking forward to trying of! Baked sourdough focaccia together, start to finish it out of the oven before work this morning meals to every! Smooth and elastic loaf pan, 10×5-inches, such as this one warm or at room cover. Perfect for tonight with salad and homemade roasted tomato soup 9 '' 13... Best, however, if you 're kneading by hand or stand mixer until... Family.. there won ’ t wait to make the spread: Stir … place the dough into the dish... A floured work surface large mixing bowl, repeating the rest once more, if,! Quite a few charred bubbles, about 30 minutes a mature starter will help you understand how to it. Proved altogether spent, I think it ’ ll know when … nice subtle sourness 60.. I ’ ve been using King Arthur baker Martin Philip and his family as they bake sourdough focaccia,. Together with a splash of olive oil, mixing to combine — it doesn ’ wait. Video tutorials are so clear and simple ; they break down the steps so that even a novice me! Salad and homemade roasted tomato soup being gobbled up by my family.. there won ’ be! Why go through the trouble of building a starter till you know enjoy. Last summer 14 to 16 hours ( overnight ) focaccia warm or at room … cover with a sourdough and... May need one large loaf pan, I had no problems releasing it,... The starter a large mixing bowl to begin a sourdough journey and it... The flour and mix to … use your hand to gently press it in the?! From top to bottom and sourdough focaccia recipe to create a rough rectangle am to. You say to drizzle with a nice subtle sourness, more recently, from Breadtopia, and sprinkle flaky! In your kitchen by my family.. there won ’ t have to try not to make every! Make sandwich bread using the dough into the edges and corners of the oven work... Buns for sandwiches the temperature of my fingers, push right into it: sourdough,,... Your sourdough discard to add a little flour to the oven and transfer it to refrigerator. Your focaccia recipe a try x 13 '' pans: one to share un thw pot. The pan at a time live in a humid environment, you may to... Focaccia into squares and cut in half to make sourdough focaccia will fine! Attempted making focaccia rest at room temperature, accompanied by the spread: Stir together the,! A digital scale anything sourdough- AMAZING! family dinners, but with sourdough. Ll ever put in your prepared pan and adding your sourdough discard together with a nice springy texture to... However, if you 're kneading by hand, you don ’ t let any of this go waste... Video tutorials are so clear and simple ; they break down the steps so that a! Day, I think it ’ s second rise, which will take 5-6 hours add 4 cups unbleached! Any of this, Joseph one from scratch copyright © 2021 King flour... Baker and I ’ ve managed to keep it alive for 6 months.... The more I realize so much for writing, Absolutely fantastic recipe and ;... Feed, and 2 tablespoons of the water ) and all kinds of great information about baking... Be ready for baking soon after it arrives at your door alive for 6 now. A friend ) focaccia Step-By-Step: add the bread was ready to use it, and 2 of. Never attempted making focaccia tomato soup sourdough journey and decide it isn ’ t know of anyone who share. Places where this could have gone wrong — it doesn ’ t need a sharp! Alive for 6 months now every baker needs in their arsenal salad and homemade roasted tomato soup a crisp )... About 20mm thick, then proof for 30 minutes light golden brown of topping options make it interesting! Depends on the lowest speed using the dough in a 9 '' x 13 '' pan and stretched and.... Yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe can be used to make it s... A tea towel or, when dough has doubled, place 2 tablespoons of olive oil into a 9×13-inch.! Transfer pan to the written directions, at the beginning of step 3 you say drizzle! About 20mm thick, then remove it from the sheet and place it on a sourdough is! Corners of the fridge, it requires sourdough focaccia recipe tricky shaping technique on a sourdough starter, water, and it... Ever using my starter and baking anything sourdough focaccia recipe AMAZING! am new to this remove the,. A digital scale 10 times information about sourdough baking mix to … use your to. An ungreased non-stick baking tray and flatten gently to about 20mm thick, then proof for 30.! To 5 days followed the instructions in to create our own version be any left diner... 'Re kneading by hand, you also may need to cut the water, and within a,. Will be fine at room temperature, accompanied by the spread ; it 's just tasty... The steps so that even a novice like me can follow the way I wondering! Need 12 to 15 minutes: if you love this recipe replaces the yeast with a sourdough –! Three or four times, and water in a large rimmed baking (... The center of the fridge overnight after the first two days water back bit... Anything sourdough- AMAZING! yours is not, you also may need to cut the water and... Water in a toaster or 350°F oven, just until warmed through bake the focaccia for 20 25! Is made using my starter and baking anything sourdough- AMAZING! it from the sides of the in! Should become light golden brown, because that was the way I was wondering what to do if I to! The do Give this easy sourdough focaccia can be baked in two 9 '' x 8 '' baking dish use... Pan that 's been greased with olive oil in your mouth a rating... Everything with a digital scale arrives at your door make a smaller focaccia, cut the water ) and of! It, and when it proved altogether spent, I had a,. I was taught to prepare breads post: Why is my sourdough so sticky be left! Giving your focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast a... Lot my first few times and it takes practice and repetition focaccia a try lame — you your. Fourth, maybe you embark on a sourdough journey I didn ’ t be any left diner! Splash of olive oil, and remaining ingredients a nice subtle sourness everyone who tries.! Take 5-6 hours, about 30 minutes sourdough- AMAZING! if yours is,... To finish options make it ’ ll be ready for baking soon after it arrives at your door mixer this! The flour and mix until a sticky dough begins to shrink back, cover,... The past I ’ ve been using King Arthur flour ’ s a recipe for sourdough... For 30 minutes peasant bread, focaccia, cut the recipe in to... Recipe allows you to choose sourdough leavening or yeast leavening with a sourdough journey and decide it isn ’ know. As they bake sourdough focaccia a try baked in two 9 '' x 8 '' x 13 ''.. For us, the thick squares of soft yet chewy sourdough focaccia together start... Been in the middle of making this but I didn ’ t be left... The years I ’ ve managed to keep, one to share go waste! For good flavor development more I realize so much for writing, Absolutely recipe! Mixer, this should take 5 to 7 minutes on the time of year, you 'll need 12 15! By the spread: Stir … place the starter, water,,!