You know it by now, I am an expert in Focaccias. Do you remember my Onion Focaccia? And the 1000 bubbles Focaccia cooked in an air fryer? In short, I adore Focaccia. Whether it’s simple, as in this case, or filled, focaccia is always good. Today I decided to prepare it simple with rosemary, but with my Homemade Sourdough that always gives me so much satisfaction. The dough of my 1000 Bubbles Focaccia you already know, it’s infallible, I’ve been making it for years. Try it and it won’t disappoint you. If you’re a focaccia lover like me, try it. You might also be interested in;
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour (I use Caputo)
- 1 and 2/3 cups water
- 5.3 oz sourdough
- 0.5 oz salt
- 1 tsp sugar (or honey)
- 3 tbsps olive oil
- to taste rosemary
- to taste coarse salt
Tools
- Bowl glass
- Spatula silicone
- Parchment paper
- Baking tray
Steps
In a bowl, dissolve the sourdough with sugar and water.
Add flour and salt and mix. Let it rest for 30 minutes.
Add the oil, and let it absorb into the dough. Then do 3 sets of folds 30 minutes apart.
Transfer the dough to the baking tray lined with parchment paper. Drizzle a little oil on the base. Cover with plastic wrap and let rise for about 3 hours.
At the end of the rise, spread the focaccia with oiled hands. Add oil and coarse salt on top and as much rosemary as you like.
Let rest for 30 minutes and bake at 392°F for about 30 minutes.
Also good when filled.
