This focaccia with dried sourdough was made using the “dried sourdough with yeast” kindly gifted to me by Ruggeri flour. An exceptional product that offers intense aromas like live sourdough, but without the need for refreshing, making it easier to use and store. It can be used for all kinds of bread, pizza, focaccias, as well as large leavened products. The preparation of this focaccia is very simple and does not require any special precautions. The indicated amount is for a fridge rise, mix the dough the night before, or add an extra 40 g of yeast and mix it in the early afternoon to enjoy it for dinner. Crunchy on the outside and soft on the inside, it can also be stuffed.

Also discover other recipes with sourdough:

Difficulty: Very easy
Cost: Affordable
Rest time: 1 Day 4 Hours
Preparation time: 15 Minutes
Cooking methods: Oven
Cuisine: Italian

Ingredients

4 cups all-purpose flour
2 tsp sourdough (dried with yeast)
1.25 cups water (cold)
2 tsp salt
3 tbsp extra virgin olive oil

Tools

1 Bowl
1 Baking Tray
1 Spatula

Steps

( 2:00 PM ) In a bowl, add the flour with the dried sourdough with yeast.
Mix well and gradually add the water.
Work with a spatula.
Before finishing the water, add the salt and then the oil.
Continue to mix in the bowl as the dough will be very soft.
Cover with cling film, let rest for 2 hours at room temperature, then transfer to the fridge until the next day.
( 2:00 PM the next day) Take out of the fridge and let rest at room temperature for about 2 hours.
Grease a 12×16 inch baking tray well (about 1 tablespoon of extra virgin olive oil).
Turn the focaccia into it and with your hands spread it well without pressing too much.
Brush the surface with a little water and let rise for about 2 hours.
Sprinkle with coarse salt and a drizzle of oil.
Bake at 392°F for about 20 minutes.