Another version of the classic sourdough focaccia recipe with fresh medicinal sage on top, pools of virgin olive oil from wildly grown olives and plenty of sea salt for the bite and the flavour.
A soft enough crumb that could make you cry of happiness offering you the comfort and food hug you need during the dark cold days of winter. Love sage + love this soft mattress of gluten. x
SOURDOUGH FOCACCIA W/ FRESH SAGE + SEA SALT
INGREDIENTS (one rectangular focaccia of 21 x 28 cm)
For the poolie
½ tsp dry baker’s yeast
65 g bread flour
65 ml lukewarm water
For the bread
340 g bread flour
220 ml lukewarm water
60 g sourdough starter
poolie (recipe above)
2 tablespoons (tbsp) good quality olive oil
1 teaspoon (tsp) fine sea salt
Toppings
1 pinch of sea salt flakes to sprinkle on top
a handful of fresh sage leaves // preferably home-grown
2 tbsp good quality olive oil
EQUIPMENT
1 rectangular aluminum baking tray of 21 x 28 cm and at least 5 cm deep
Stand or hand mixer
Rubber spatula
Food container with lid
Baking stone or cast iron tray
Oven
EXECUTION
For the poolie:
Let the baker’s yeast bloom in 25 ml water at a warm spot for ½ hour. Then add the rest of lukewarm water, the 65 g bread flour and mix well. Let it bloom at a warm spot (close to a heater during winter time) for ½ hour.
When bloomed, add 60 g homegrown sourdough starter, 220 ml lukewarm water and mix well - using a rubber spatula.
In a stand mixer - with the hook attachment on - add 340 g bread flour and the bloomed yeast – sourdough – water solution. Mix on low to medium speed until the flour is fully hydrated and let the dough autolyse for at least ½ hour.
This stage will allow the gluten protein to fully hydrate, unfold and bind again. As a result of that, the protein will form a strong network - thus a strong and elastic dough - after the kneading process.
After the autolysis, add the 1 teaspoon of fine salt and a few drops of water so that the salt slightly melts.
Knead the dough at low speed for 4 minutes. Let it rest for 2 minutes and knead again at low speed for 4 minutes. Repeat the process one more time with pausing and kneading. The power of kneading will allow the formation of strong gluten bonds and thus a strong and elastic dough that will result in a great rise. The pausing allows the dough to rest so that the gluten bonds are not overstressed and wont break. After the last kneading, let the dough rest for 4 minutes and then knead at medium speed for 4 minutes. Let it rest for 4 minutes, then add the 2 tablespoons of olive oil letting it stream down from the sides of the bowl and to the dough while you are mixing at low speed. Be patient with pouring the olive oil and let it gradually get incorporated in the dough before you add more. Knead one last time at medium to high speed for 4 minutes.
Transfer the dough in a well oiled container with a lid. Fold its four edges towards the centre of the dough to create an envelop and let it ferment overnight (8-10 hours) in the refrigerator.
The next day or after 8 hours, take the dough out of the refrigerator and let it rest at room temperature (20°C - 25°C) for at least half hour. Then, transfer the dough to the rectangular baking tray that is well smeared with some olive oil and let it proof at a humid and warm spot for 60 to 90 minutes until it has doubled in size.
Poke deep dents on the dough - using your fingers – to create the focaccia texture. Add the fresh sage leaves on top, and sprinkle with some sea salt flakes. Add 2 tablespoons of olive oil on top.
Preheat the oven at 220°C with a baking stone or cast iron plate inside. Place the baking tin with the focaccia on the preheated baking stone or cast iron and bake the focaccia for 20-25 minutes until golden brown and crispy on the outside. Enjoy it fresh out of the oven, dipped in some pure olive oil and sprinkled with crunchy sea salt flakes.
NOTES
1: If the temperature of your refrigerator is below 4°C, wrap the food container in a kitchen towel and place this in a plastic bag before you place it in the refrigerator. In this way the dough will not freeze and it will be able to ferment efficiently.
2: Especially in the winter when room temperature is low, proofing can be quite slow but there is a solution to that. You can use your oven or microwave oven as a proof chamber. Place your dough loaded baking tray in the oven together with 2 cups filled with boiling water and let the dough proof with the oven door closed.
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Alexandra