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Hello Mom, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, sour dough focaccia. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Sour dough focaccia is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Sour dough focaccia is something which I have loved my whole life.
To make the dough: Combine the starter and water in a large mixing bowl. Combine the flour with the starter, water, and remaining ingredients. Mix and knead — by hand or stand mixer — until the dough is smooth and elastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook sour dough focaccia using 9 ingredients and 7 steps. Here is how you can achieve it.
Materials for making of Sour dough focaccia:
- Make ready 300 g bread flour
- Take 100 g sour dough
- Get 150 g water
- Prepare 15 g sugar
- Get 3 g salt
- Get 20 g olive oil
- Take 2 tomato
- Get 1 cup black whole olive
- Get Rosemary
Step by Step How to Make Sourdough Focaccia with a Video. Want a Step by Step How to make Sourdough Focaccia guide? The most important part of making any type of homemade bread is kneading the dough properly. It doesn't matter if you are making focaccia or a loaf of white bread the dough will need to be kneaded.
To Make Sour dough focaccia:
- Mix and kneed all by machine for 10 minutes except tomato, olive and rosemary
- Proof for 3 hours
- Cut each tomato to 8 parts and mix with 2 tb spoons of sugar and air fry for 20 minutes
- Flatted the dough, arrange tomato, black olive and rosemary
- Sprinkle with salt and olive oil
- Proof for another 1 hr
- Bake at 190 deg c for 40 minutes
If you are newly embarking on making homemade bread at home it can be a little. A Simple Sourdough Focaccia Recipe Special Equipment. For this sourdough focaccia, you will need a round or rectangular pan for baking. I like to use a deep pan (as opposed to a baking sheet) so the focaccia doesn't dry out too fast in the oven. Reinhart gives helpful information about developing flavor and gluten in yeast-leavened dough, and baking and topping.
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