Sourdough Foccacia - Same Day Recipe (Works with Sourdough Discard aswell)
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- čas přidán 19. 07. 2024
- Sourdough Foccacia - Same Day Recipe
We make this recipe at work all the time and it works great for a same day recipe and with discard sourdough. If you want to cold proof the bread, you might want to use a fresh levain or get it straight to the fridge after mixing the dough. Enjoy the video!
Recipe for one bread (close to 1000g total):
500g flour
380g water
150g sourdough levain (Discard works too)
12g salt
15g olive oil
Toppings in this case
Rosemary
Salt
Olives
Cherry tomatoes
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Pay attention to the dough, not to the clock. I continued kneading until the dough came together and pulled away from the bowl (~ 10min, medium speed in my Hamilton Beach stand mixer).
I also found out that first kneading only the flour with 65% hydration until reaching window pane and then adding the remaining water plus olive oil, salt and levain, will make things much easier - even though it adds another step to the process.
I’m here for the “I tried it and it was awesome” comments. I’m also here for the “I did it this way and changed this and added this and I think you need to change blah blah blah” comments 😂. Keep up the great content! 🤘🏻
Thank you so much! :D Check in to see our new video on the topic
This is my go-to recipe. I make it all the time.
The thud when you let it drop was so satisfying
23:00) Found the recipe I want to make in the morning.
23:30) Watched this video way too many times salivating.
0:00) Creeped back downstairs to move the mixer into the front room, so I can quietly start making the bread without waking anyone 😅
😃👌
@@SimpleSourdoughit was so good I’m currently making another one.
Interesting. I do focaccia in one day too but refresh the starter first to completely avoid any sower component (start in the morning and ready backed before dinner). I do not use the mixer to work on the dough. I just do a few manual folding during the first 2h before moving to the tray, and this is where I add a tiny amount of oil to avoid the stickiness (no oil in the first mix). I also use flour with higher protein (around 12%) as I like more the structure and less water (70%). The rest is pretty much the same. Btw the result is not the traditional focaccia genovese, but rather close to pugliese (sorry I’m Italian and focaccia in my home country comes in different regional variations). Anyway I agree it is delicious and 4 of us consume the equivalent of what you have made in the video during dinner.
I tried this recipe today and it is by far the easiest and best focaccia recipe. Thank you!
Your recipe is my favorite, and every person that i gave loved it! Thankyou so much 🎉
❤️
Two excellent videos in quick succession 👍🏻🙌🏻
Fantastic sourdough Focaccia recipe and good choice of toppings 🤤
Thank you Peter and all at Simple Sourdough 🙏🏻
🙏♥️✨
Thank you chief! Good help!
Thank you so much for the great recipe
Your most welcome
OMG! excellent video! thank you so much! I am off to go and try this today! I think I will make 2 of them! Love the technique, love listening to you and not having all those pre-video discussions that are so boring. I am a new subscriber and look forward to watching more of your vids! tak skal du have!!!
Thank you so much Im very happy to hear that :-D
So simple! Thank you!
Yes very :D thank you
Thank you. Lovely bread ❤
I'm feeding my first starter and of course did it incorrectly. In fixing it I ended up with several cups of discard. This looks like a yummy way to use it.
this was an amazing recipe thank you so much
Thank you too!
Hey Peter love this! Only one round of proofing/rising instead of the usual 2 for this bread. Awesome!
Yep ☺️🙌🎉
Great use of discard. I’m gonna try this and use it in my Detroit steel pan and an Italian steel (low sides-sciachatta)pan. I like dark crusts and bottoms-olive oil the steel pan so it fries in the oil
Hello! As an italian baker i ll say that there are many many kinds of focaccia :) this is a type.. goodjob
Thank you so much! :D Check in to see our new video on the topic
Excellent instructions. Thank you. 🙂
Most welcome!
I'm surprised focaccia can be baked like a pie. In the sense that you can shift the dough immediately into the mold and just wait for proofing. It really was a revelation for me! Thank you ✊
:-)
Yep, was similarly surprised here also to see that.
This recipe is absolutely delicious and fast! It's always a winner for my family ☺️
Amazing to see such a wonderful result with no stretch or folds like the traditional method. My starter usually takes around 9 hours to reach its peak so I’m going to make this later and hopefully bake this evening. Such a fantastic easy simple method for sourdough Foccacia 😊
Just baked this focaccia. Super! Brilliant recipe. Thank you so much 👍👍👍👏👏👏👌👌👌💯💯💯❤️
THANK YOU!
That is super impressive, and so easy with a standard mixer. Gonna give this recipe a go👏🏼
Tried your recipe for my first adventure in sourdough focaccia and it turned out wonderfully. I’ll be browsing your videos for future adventures. Sourdough is almost unheard of here in Japan; super soft “hotel bread” is the most popular in bakeries. Supermarket bread isn’t worth bringing home for the dog.
Awesome! :D makes me glad to hear
I did this last night being my first time ,, it took way behind 3 hours to proof, but the taste was divine,so good
So I’ve made this focaccia twice in the past week and I can’t stop…they won’t let me stop…lol my family keeps asking for more, thank you for a great recipe and easy to follow instructions
Just put mine in the oven! Praying it comes out ok, I put garlic, rosemary, sweet peppers, a little marinated shallots and kosher salt on ours. I'm super intimidated by this but it was super fun! I think I only had to watch 99 times😂. However, love your channel! Blessings from my kitchen in Kentucky!!
I made two of them last night with my discard Sourdough. It was way passed its time to make Sourdough bread. I'm sew glad I found this recipe! Thanks for your video. ❤
Thank you so much, we have a lot of new videos out now and we got more coming on that
“So” not “sew” you’re not stitching the blasted thing together 😂🤦🏻♀️
Really nice video and recipe, subscribed. Will try this! Keep up the good work :)
🙏🙏
Thank you !!
Very wecome!
Perfect
🙏🙏😊
Made this today, came out great, added a few chopped up sun-dried tomatoes to the dough too.
Fantastic ☺️🙌
I am surprised how easy it is to make, I will try it this week.
Surely is :-) enjoy
Thanks for sharing
Very welcome :)
I tried it yesterday, soooo good, it was gone in 5 minutes. Thank you!
Approved from Italy! Nice recipe Peter!
Wow! Best approval I can recieve 😂🙏♥️ Im glad you like it!
Thank you
You too! :)
Beautiful result!
I know right? I’m making this today!
Thanks!
@@charlescoats7425 Sweet:)
Hi. I dont coldferment sourdough focaccia. I just ferment and proof it in room temp.bIt turns out great! I sometimes proof bread in room temp. Often i coldproof but not always. Sometimea i proof the around 3 hours I think the breads turns out great too. Though i prefer coldproofing because they are mire easy to score and handle when dough is cold. But i have never got the problems with them lacking in tang or flavour when room temp proofing them.
Thanks you ! 🥰👏
Welcome!
Ooh I’d like to see you make the sweet version. I made this with roasted garlic, tomato and rosemary and my family devoured it 😊
Thank you so much! :D
Check in to see our new video on the topic!
I’m salivating…😛😛
:-D
Hi, I prepared this today. It’s my 1st time for focaccia & mine rose so high & I totally agree with you that it’s so satisfying pushing fingers into the airy, pillowy, soft dough! 😍 Your instructions are easy to follow! I’m just not sure if 240 degrees is Celsius for where you are or if it’s Fahrenheit for USA? 240 degrees does not seem hot enough. I hope I don’t screw up my beautifully decorated focaccia! Thank you so much for sharing your same day focaccia recipe! ♥️
EDIT to add that I baked it 450 degrees Fahrenheit for 30 minutes, the bamboo skewer I stuck in the center was a little wet still so I put a piece of foil loosely on top & continued to bake for another 15 minutes & it came out perfectly! 😍
Thank you so much! :D Check in to see our new video on the topic
Iam going to make this today
Awesome!
Great recipe. I like how you comment and explain. One question, can I substitute the starter with dry or fresh yeast also? If so, how much would you recommend? Thanks
I’ve always wanted to move to Denmark.. move my family there, I’m young and probably have a chance haha.. America is full of anxiety and terror, humans weren’t meant to live in fear of our neighbors. We should all be kind to each other and that’s how you people of Denmark make me feel, I’m of Norwegian decent, ancestors came to the west coast of US and settled, I wouldn’t be here if they didn’t but I kinda wish I still had tied back over yonder. Skål
Denmark is really a good place to live :) skål hehe
Thank you for the grey video! I am going to use some of my discard to make this bread.
Is the 240 degrees Celsius?
Yes :)
Hej Peter! Did you say you use the same dough for making brunsviger? If so, do you add a little sugar to the dough and cut back the salt?
Hej Peter
Meget bedre lyd på den her - 👍👍👍
Dejligt-takker :)
I don't have a kneading machine. Is this recipe possible by hand kneading? Love your videos, they are very inspiring.
I don't have a kneading machine myself and tried it today with mixing the dough well, letting it rest for 30min working it a little bit and again. But kneading is sort of hard due to the high water content, so you won't have the consistency like in the video after the 2nd mix. Therefore I folded the dough about every 30min in the 3h-5h rest phase. I oiled my container with olive oil and did the folds in there. It came out pretty nicely.
Do you have a printable recipe? I just did my first gluten free Focaccia bread for my granddaughter. Can't wait to try this...
Yes on our website :)
Hi chef, thanks for sharing. Cud you please teach sourdough same day bake ciabatta please🙏
Welcome its there
👍👍👍
:D
👍
:)
The interval mix made no difference, after the first 30 min rest/mix, I waited another 30 min and mixed again. Dough was still a pool of wetness, would not pull off the sides nor stick to the hook. I even used less water (360g) and KAF bread flour (12.7% protein), as I've never had success with anything greater than 75% hydration. Is this is the issue? Anyhow end result was ok, but definitely not anywhere near an overnight bulk ferment with stretch/folds.
Awesome :)
Hello from Poland :) do you use wholewheat rye starter for this recipe ?
It can work too
Beautiful! What is the oven used in this video please?
Hi Peter, Why we use the sourdough levain beyond peak ? (Is it a kind of skill to make bread?)
We do that in the bakery, if you browse our website recipes you can find more answers to why :)
Thank you for this. I just made sourdough focaccia yesterday using a flour company's recipe. And, when I was making it I thought certainly they did not use enough water. Sure enough, looking at your recipe, you use a higher water content. I have made your sourdough pizza crust recipe and it uses more water than what they use, and yours works... there's does not.
Thanks!
Hi, how long did you leave focaccia to prove after adding condiments?
See text below:)
Hi there, pls avoid using the blinking effect of your videos. It distruct to the viewers especially those with eye problem. I love to watch your channel.. thanks
Fade effect?
@@SimpleSourdough thanks
How long is interim mixing after the first half hour rest? Two goes at it now and not an edible result?.. weighed all my ingredients. 3 min first mix and 3 min second mix. Using my ANK with roller
Goes fast. 2-3 min
My dough was way to sticky with the 500 grams, I probably added another 100?? I use a kitchen aid mixer. ideas??
Do you have a video on how you would make Sourdough flatbread?
Thank you so much! :D Check in to see our new video on the topic
Thank you! Was hoping for a close up at the end please.
Follow on Instagram to see more :)
Hej
Jeg har ofte svært ved æltningen på maskinen. Jeg synes hurtigt min dej bliver “slap”. Jeg kan kun kører på laveste hastighed og kort tid af gangen.
Har du et fif til noget jeg skal gøre anderledes?
Bedre mel og pas på ikke at overælte
Seems like you could use this same recipe for Detroit style deepdish.
Yep
I'm trying this today :)
It hasn't come together properly after the 30min rest and some mixing. I assume I should just let it rest for another 30 then mix again?
Yes or mix at faster speed :)
If the flour is poor quality the 80% hydration might be too much
@@SimpleSourdough The flour works well for my standard sourdough loaves, but maybe the starter discard was a little past its best.
Anyway, it came together better after two mixes and I’m about to start prepping it to bake. Wish me luck! 😄
@@jk1440 Fantastic☺️🙌🎊
@@SimpleSourdough Turned out really good. Very tasty 😋 Thanks for the recipe!
What oven are you using? Can you provide a link please?
Thanks
Rofco
If you let it cold proof in the fridge overnight how long before baking should one take the dough out of the fridge?
If it has proofed nicely you can bake directly :-) otherwise let it proof a bit
What dough mixer are you using?
Teddy Varimixer
Could you mix this dough in the thermomix?
How long would you say you mixed the dough after the 30min rest?
2-3min
hei - my focaccia turned out great on top, but the bottoms very pale and soft - this happens with and without parchment, in same type as container as yours. any clues? cheers
Didn't make the focaccia yet, but try with different settings regarding top and bottom heat and different height of a baking pan. Every oven works on it's own way, so you have to understand it. Do you have a baking stone or steel, perhaps something else? Trial and error approach here is the best way.
You could place another dish or foil on-top like a hat to catch the steam. This could help it bake better?
Can I make this focaccia with my hands instead of using machine?.
Yes of course! Just takes a bit more time maybe :)
Can you bulk ferment overnight in the fridge?
Yes :-)
Let it proof a bit first
@@SimpleSourdough how long would you let it proof before putting it in the fridge?
@@Terratracer1909 2-3h
Is the oven preheat 240 degrees fahrenheit or celsius?
Can you use an 8x8 pan?
Yes
Is the fan on in the oven?
yes!
Do you bake this on steel or not?
No need for a baking steel :-)
@@SimpleSourdough but if you have one , is it preferable? 😃
@@alexanderlindblom8967 only if you want more heat for top crust
My focaccia didn't rise that much. Can you over work the dough?
Yes :)
During the proofing for 3-5 hours, my dough developed a dried out "skin" on top, is there a way to avoid this?
Spray water or cover
After the 30min rest, approx how long for the second mixing? Mine still very wet after 5 mins😭
Mix faster :-) hopefully the flour is strong enough
you say oven is 240 degrees?
Yes
what if its not strong enough
The dough?
can I half the recipe to make a smaller focaccia ?
Yes :)
Degree Celsius or Fahrenheit
Celsius
hi, what’s the size of your pyrex? mine is 24x24 is it too big?
unfortunately the dough is not coming together at all for me, not sure what is going wrong. hopefully i can fix it and bake it later.
Hi...Would like to try your recipe. Are you using All Purpose/ plain flour or high protein flour? Thank you
Bread flour!
Normally with fat on any container it shouldn't stick
that works too :)
@@SimpleSourdough :)
Can I use discard from the fridge directly? Or should I let it rest till room temperature?
I sometimes feed the discard once first
thats dense af man .
Really? :(
Has 2 dozen banneton baskets on the shelf but not one nice focaccia pan 😝
Hahaha
nosh
Tried it. Didn't turn out well. Did not rise at all.
Glass it is not good for bread. Try it with anything metallic and you will see results
Excellent instructions. Thank you. 🙂
Welcome! :-D
Great recipe. I like how you comment and explain. One question, can I substitute the starter with dry or fresh yeast also? If so, how much would you recommend? Thanks
I decided to take a bunch of my starter out of the fridge, feed it and leave it out. Hopefully it will be ready to use tomorrow morning and then I can follow the recipe as intended also. Bit afraid for the extreme high hydration to be honest. Same as with pizza dough. Sometimes it is just still too wet and sticky so very curious to see how this will work out. Thanks