Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Starter dough
Dough
To knead the dough
To shape
Focaccia
Utensils
One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased
How it's done
Starter dough
Place the starter culture in a bowl, mix with flour and water, cover and leave to rise at room temperature for approx. 8 hrs. or overnight, until the dough has fully risen and is bubbling nicely (see note).
Dough
Place the starter dough and water in a large bowl, mix well. Add the flour, mix until no lumps of flour are visible. Cover and leave to stand at room temperature for approx. 1 hr.
To knead the dough
Add olive oil and salt to the dough, knead thoroughly into the dough by hand.
Fold and leave to rise
Ease the dough away from the edge of the bowl on four sides using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover the dough and leave to rise again at room temperature for approx. 30 mins. Repeat this step three more times. Cover the dough and leave to rise again at room temperature for approx. 4½ hrs.
To shape
Sprinkle the oil over the base of the prepared tin. Carefully slide the dough into the tin using a rubber spatula. Cover the dough and chill for approx. 8 hrs.
Focaccia
Remove the dough from the fridge approx. 1 hr. prior to baking. Drizzle the dough with oil, top with the olives, use your fingers to make several small indentations in the dough. Sprinkle with the rosemary and fleur de sel.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 220 °C. Remove, allow the focaccia to cool slightly on a rack, cut into slices, serve warm.
| Note: | Making sourdough bread is a process. The exact timings depend on the starter as well as how warm and humid the environment is. This information therefore serves as a guideline. The most important thing is to pay attention to your own dough. |
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