Copyright © 2019 by Alison Roman. Add 512 g bread flour. Sourdough focaccia doesn't get much faster or easier than this! I live in a hot country and I always end up overproofing it. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. snazsh. Quickly place the focaccia pan on the baking stone and toss the ice cube into the sacrificial pan on the floor of the oven. It disappeared within an hour of coming out of the oven. Fresh on TBG: my favorite GF chocolate treats from, Fresh on TBG: paleo crepes, in partnership with @b, Got a massive red beet in my produce box from @ter, Today I’m feeling celebratory for 2 reasons: Your email address will not be published. bread , sliced into rings (about 1/8-in. Thank you. This tasty bread is topped with rosemary, sun-dried tomatoes and black olives but really, you could use whatever toppings take your fancy: roast peppers, artichokes, basil, parmesan even. Drizzle the top with lots more olive oil and lightly drape a piece of plastic over for its final nap, letting it rest in a warm spot for another 45 to 60 min. Overproofed focaccia. Broadly speaking, any recipe using 3 1/2 cups of flour or less can be baked in an 8 1/2" x 4 1/2" loaf pan; more than 3 1/2 cups of flour, move up to a 9" x 5" loaf pan. 1. I'm so glad it was a hit! I used a new recipe this week (The Perfect Loaf's Best Sourdough) and it came out kind of weird- the loaves rose in the oven, I think, but way less than my loaves usually do, and the score didn't produce any … a.k.a underproofed sourdough bread a.k.a brick. Cut it into fingers and serve as hors d'oeuvres, or slice horizontally for sandwiches or bruschetta. Cover the bowl with a damp towel and let rise overnight, at room … Instructions. Just wrap tightly after step 3 and refrigerate. Came out great- I'm new to sourdough and this was a perfect bread to break in with using my discard. If you've had an epic baking fail - don't worry - let Paul Hollywood explain what went wrong and show you how to fix it so next time you bake the perfect loaf. Divide the onion and the tomato toppings over two thirds of the The recipe said to leave the dough in the refridgerator overnight for fermentation, and it will double/triple in size after 4-12 hours. Tried this focaccia. Made with discard starter and optional yeast, this crunchy, chewy bread takes well to variations. Cover with a towel or bowl cover, and let rise for 8 – 18 hours at room temperature (times will vary depending on the time of year and how warm your kitchen is … in the summer, this may take only 4 hours): When it doubles … Thanks a bunch for the note and review! However, fun fact. He'd start in with a sort of growl (fuuuhhhh...), then add a hacking sneeze in the middle ("GAH-tchuh"), followed by a redundant, polysyllabic description of what focaccia means in English ("BRAY-ed"). Thanks so much for the note and rating. My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Have a nice week, NataÅ¡a. Add the bread flour and whole wheat flour to the bowl and mix thoroughly to combine, making sure there are no lumps of flour. Some folks have asked what overproofed focaccia looks like, well, like this. Close the door and don't open it again for the next 15 minutes. This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year. Cover and place in refrigerator 12-24 hours. Home / bread / Quick and Dirty Sourdough Focaccia (made with discard starter). →. My first baking job, during my freshman year at UC Santa Cruz, lasted about three months. I did it without the water and it was no problem at all. In our experience (and many baking experts agree with us), 24 hours is … Sourdough focaccia doesn't get much faster or easier than this! At the pre-shape stage, this looked amazing and I thought it would be my best loaf yet but it torally flopped during the second proof and got stuck to … Other times I'd operate the "cookie machine," which, when it wasn't getting jammed, spat out a dozen balls of cookie dough at a time onto waiting sheet pans. It tastes absolutely wonderful , but I had to bake it for longer than 1 hour even though it developed a lovely brown crust midway. It was (pathetically, perhaps) one of my more triumphant moments in life. Also my crust developed cracks on it and it had a close crumb , though very soft . A delicious and easy recipe for homemade focaccia! Your email address will not be published. instant (3/4 cup flat, 1 1/2 cups or more bubbly), instant, rapid rise yeast (or 1 Tablespoon fresh yeast) (you can omit this if your starter is very active), or so crunchy salt, like malden or fleur de sel, optional toppings: 1/2 cup halved pitted black olives; chopped thyme, rosemary, or sage; whole roasted garlic cloves; anything else you can think of. After 15 minutes, rotate the focaccia, then turn the oven down to 450º and bake for another 5 - 15 minutes, until golden and lovely on top. Our … , (or 2 1/4 tsp), 2 tbsp Made with discard starter and optional yeast, this crunchy, chewy bread takes well to variations. I'm so glad you loved it! When you dimple the bubbles all pop and the surface has no peaks, just all flat. Add the kosher salt and continue to mix until it goes from craggy to kind of wet and shaggy (the dough is going to be too wet and sticky to knead at this stage, so don’t worry about getting it nice and smooth yet). There’s the period right after the dough is mixed, which is usually just called “rising”, though some fancy-pants baking types call … This all makes me sound rather un-bojon and go-getterish, which I assure you is not the case. By continuing to use this website, you agree to their use. Add more flour or water as you knead if the dough seems overly wet or dry. Add salt. What is over-proofing? Thank you! Thanks! Overnight and Rise Time 16 hrs. That's great to know that you can skip the first rise - brilliant! Leave the dough in the bowl, cover tightly with a lid or plastic wrap, and let rise 1-2 hours until doubled or tripled in bulk. When it is overproofed, while everyone got the call, and came, they waited around so long to get the signal, they got tired of standing in place so long and couldn't do any lifting when the time came, and instead went to lie down, so … A sprinkle of flaky salt and fresh herbs add palate pleasing complexity. Thank you SO much for a wonderful way to use starter/discard. Remove from the oven and let cool slightly before slicing and serving. Required fields are marked *. But all those whole grains inhibit gluten production in bread doughs which can lead to dense doughs that crack and take a long time to bake. Let the dough rise until doubled in bulk, about 1 hour, until it mostly fills in the pan, dimpling out the dough a few more times to fill in the corners. Copyright © 2021 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack. Thank you for your recipe though, it was so much fun to watch this dough rise and do its magic . Often as I left my on-campus apartment, frequently still drunk from the night before, my apartment mates, who hadn't yet gone to bed, would set down their joints and pipes to wave goodbye. Rose beautifully and even more so with baking!!! I used 100% King Arthur white whole wheat and it came out excellent. Full of big, "old-dough" flavor, the generous dose of olive oil makes the outsides of this sourdough focaccia addictively crisp and keeps it moist for several days. Prep Time 15 mins. 7. Remove to a cooling rack for 10 minutes, then lift out of the pan and cool completely before snarfing. When you dimple the bubbles all pop and the surface has no peaks, just all flat. , plus lots more for coating the bowl and pan, 2 cups (It doesn’t need to stretch to the exact size of the sheet pan; it’ll puff up and fill in as it proofs and bakes.) I'm new to sourdough baking and my loaves taste great but there is such inconsistency to how they turn out. If your log of shaped dough fills the pan full or nearly so to begin with, you need a larger pan. Since that trauma, I've managed to avoid early morning jobs for the most part. Platinum Instant Sourdough Tomato Focaccia With a chewy interior and an addictive caramelized crust adorned with fresh grape tomatoes, this rosemary-scented focaccia has all the tangy comfort of sourdough but without the hassle, thanks to Platinum Instant Sourdough Yeast. Scrape down sides and mix a bit longer. The olive oil will pool in the corners, so use a teaspoon to "baste" the top of the focaccia with that oil. And if you make this quick sourdough focaccia recipe, I’d love to know. I didn't get much volume increase on the first rise (did use yeast) but once I had it out in the pan, I set it in front of the wood stove and got plenty of good rise in a short amount of time. It should bounce back ever so slightly. Recipe reprinted from Nothing Fancy. Whisk the yeast, honey, 2 tbsp olive oil and water in a large bowl. To know when the dough is ready to bake, it should look light, puffy and buoyant. :( pretty sad about it. kneading) a few times (the dough will still be sticky but much more manageable) until it comes together and starts looking smooth and elastic. A "mix everything together and let sit recipe” for no-knead sourdough focaccia that's a delicious blend of crispy edges and a tender, slightly sour interior. Mix on low a couple of minutes until combined, scrape down the sides of the bowl, then increase to speed 3 and beat for 8 minutes. Our shift began at 4 am. Add the sourdough starter and yeast and stir together. Sort of endearing, I suppose, but the defilement of such a beautiful language made me want scream "Focaccia you! Overproof or underproof sourdough bread ? This recipe came about a couple of years ago. Working at UCSC's College 8, which provided baked goods for the entire campus's cafeterias, was not glamorous by any stretch of the imagination. © Copyright 2021 St. Joseph Communications. My favorite part of the job was dimpling out the oiled, herb-coated focaccia dough as it slowly rose in multiple hotel pans. Method. Topped as suggested with rosemary and sea salt flakes. Pumpkin Cheesecake Squares with Gingersnap Crust ». But let’s not assume the worst. Fill a 1 cup measure with ice cubes. 1), WORLDWIDE GIVEAWAY Hi I used 100% whole wheat flour to make this focaccia. … This sourdough focaccia dough is extremely wet, and probably impossible to knead by hand, so use a stand mixer for sure. The longer the dough is on the go, the more sour it will taste. I found that using white and whole spelt flour makes a spongy, springy focaccia, while bread flour makes a chewier dough with bigger, more irregular air pockets, as shown in these photos, which I prefer. Turn the dough onto the baking sheet and, again using your hands, coax the dough into a flat, even layer. Once the dough is looking nice and smooth, drizzle a bit of olive oil into that same bowl to grease it up and put dough back. ), Quick and Dirty Sourdough Focaccia (made with discard starter). *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. Needless to say, my roommate hated me. Photo, Erik Putz. small Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*. With a plastic scraper, turn the dough over in the bowl a few times, tamping out some of the air bubbles, then blob it onto the center of the oiled parchment. Sprinkle a bit of crunchy salt over the top, and any other toppings you like, and give the dough a last dimpling. Food styling, Ashley Denton. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. 3. warm-ish Do ahead 6. Bake, rotating if needed to avoid hot spots, until the bread is deeply golden brown and the onion rings are caramelized and cooked through, 35 to 45 min. What I pulled out of the pan that day was the best focaccia I'd ever eaten or made. However, professional bakeries mostly use sourdough starter instead of instant or active dry yeast to make the dough. Combine starter with water in the bowl of a stand mixer. I tinkered with a recipe for yeasted focaccia, adding sourdough starter and tweaking the rest of the ingredients accordingly. Bakery life. What could I have done wrong. Cover the bowl tightly with plastic wrap and let sit in a warm spot until it doubles in size again, another 45 to 60 min. Overproofed? (UPDATE: a reader reported that the recipe works beautifully without this step, so I'm calling it optional!) Feel free to dust with flour occasionally but not too much. Overproofed focaccia. Eh?". gently pressing your finger into the surface of the dough for 2 seconds and To find out more, see our Privacy Policy. This dough isn’t actually overprooved 😱 Confusing weak dough and overproofed dough is very common for new bakers. About once a week, I would turn off my alarm clock in my sleep and be awakened, either naturally or by a phone call, around 9am, 5 hours late for work. I've experimented with a few different flours for this sourdough focaccia recipe. Let the dough rest for 30 minutes in a … Save my name, email, and website in this browser for the next time I comment. water, 5 cups You can cold ferment pizza dough and bread dough. To test this, use your fingertips to press the dough lightly. Add the flour and, using a wooden spoon, mix to casually blend (it will still be a craggy mess; that’s fine). Even then, you’ll still have something edible; just call it flatbread.) Most days, my tasks consisted of mixing canned bright red cherry goo into a waiting hotel pan of muffin batter, then scooping out six hundred muffins. red onion Place a sacrificial metal or cast iron pan on the floor of the oven - you will put ice in it to steam the oven, and it will become rusted and nasty. My first baking job, during my freshman year at UC Santa Cruz, lasted about three months. I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. It's hard to forget a meal at Mindy Segal's restaurant, Hot Chocolate, in Chicago. ... What do you do with overproofed dough? But depending on other variables, such as: How much sourdough starter or leaven … Line a 9x12" (1/4 sheet) pan with a sling of parchment paper (the paper should lay flat in the bottom with the long ends sticking out.) Lea says: December 22, 2015 at 8:54 am Usually I just bake it anyway (most of the time it is just slightly overproofed). 2. Stir to form a sticky dough ball. But I still enjoy making "fuh-GAH-tchuh bray-ed" (aka easy sourdough focaccia) in the quiet and grammatically correct comfort of my own home. You can vary the herbs and toppings to your liking. St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This site uses cookies. But my least favorite part of the job was hearing my burly, mulletted boss pronounce the word "focaccia". However, fun fact. Drizzle 2 tablespoons of the olive oil all over the bottom and sides of the paper. Just be sure the starter still smells nice. But my boss let me continue to work there, probably because I was the only female/person under the age of 40 out of the dozen or so employees in the bakery. sadly, mine burnt on top after the first 15 in oven. The loaf should be strong enough so that you can handle it without fear of it falling- if you have to baby it it's very possibly overproofed, although there are other considerations, including gluten development, salt level, and age of the dough before makeup. Position a rack in the lower third of the oven and place a baking stone on top, if you have one. Kosher In the world of bread there are two main periods of dough rising. 5 Brand-New Dessert Square Recipes To Bake Now, Hearty Chicken Chili, Plus 4 More Easy Weeknight Dinner Recipes, 21 Homemade Pizza Recipes For Pizza Night, 5 New Instant Pot Recipes We'll Be Making All Winter Long. May 8, 2019 - 12:16pm. This was gobbled up by the family and it worked for me to cut out the first rise and simply put it straight into the pan with olive oil for the rise in a warm oven. Add the flour and, using a wooden spoon, mix to casually blend (it will still be a craggy mess; that’s fine). Hi, I made the French Loaf using the Lean Dough Recipe from Peter Reinhart's Artisan Bread Everyday (ABED). I wanted to bake a sourdough focaccia but didn't have the hours needed to wait for a dough leavened soley with wild yeasts to rise. This dough isn’t actually overprooved 😱 Confusing weak dough and overproofed dough is very common for new bakers. Add the flour and mix well. This super versatile bread is tasty and easy to make (even if it takes a while to prove 🙄🙄) Focaccia is a … 1 (1/4-ounce) packet hopefully others have better luck. Less than 4 hours simply won’t be enough time to develop enough of a gluten structure or flavor. The dough can be made 1 day ahead. Thanks so much for the recipe, I'll be making it again for sure! Preheat the oven to 500º. It can be fairly easy to over or under-proof your dough especially if you’re following a recipe exactly and going off the baking times in the recipe. Prop styling, Catherine Doherty. I made this last night and it was a huge success. @rosehillsourdough: “Overproofed focaccia Some folks have asked what overproofed focaccia looks like, well, like this.…” salt, 1 The main question I get asked the most is, “How do I tell when the dough is over-proofed or under-proofed?” This is a great question. Using the tips of your fingers to lightly dimple the surface, kind of like you’re playing the piano, scatter the top with the onion rings and drizzle again with, yes, more olive oil, and sprinkle with flaky salt. The dough should be very wet and sticky, almost batter-like, but not liquid. Bulk Rise. Reply. Some folks have asked what overproofed focaccia looks like, well, like this. How to avoid Overproofing your Sourdough #1 – Use a smaller ratio of starter to flour Or in layman’s terms, just feed it more When you bake bread you are essentially just giving your starter a giant feeding. I'd work until 11 am or so, then go straight to a day of classes and a night of partying. For us, the thick squares of soft yet chewy sourdough focaccia were so memorable that we had to create our own version. Cover tightly with plastic wrap and let sit in a warm spot until it doubles in size, about an hour or so. Basic Time Guidelines for Proofing Sourdough. Slow fermentation can take as little as 6-hours or as long as 3-5 days. Drizzle the remaining oil on top and use your fingers to dimple the dough outwards towards the sides and corners. , (all-purpose flour will also do the trick here, although the dough might be slightly less elastic), plus more for the work space, 1 tsp Whisk the yeast, honey, 2 tbsp olive oil and water in a large bowl. I love whole grains too, so I get it! The dough should still be sticky, but should pull away from the sides of the bowl while it's mixing. Mmmm sourdough focaccia. dry yeast Using your hands, spread it all around. Use in smaller dinner bread sizes or cut larger for burger and sandwich buns. (If it sinks and deflates, well, you’ve overproofed the dough and it might never recover. Add any toppings or herbs you like. Calling all content creato, Whole-Grain Sourdough Crackers {vegan option}, Sourdough apple-oat pancakes with aged cheddar and bacon, Butterscotch Pudding (dairy-free, vegan & paleo options). ✨ Cook Time 25 mins. flour Turn the dough out onto a lightly floured surface and, using the palm of one hand, press into the dough, turning and folding it onto itself (a.k.a. I took it out the next day, and noticed that the dough hasn't doubled at all … I also cut down the oil a little to cater to health needs, but it was still delicious! I'm recommend trying it as written, and then you can start increasing the whole wheat flour and decreasing the white flour until you like the texture. You can refresh the sourdough and build to the final flour amount over 24 hours or over several days, adding flour and water as you go. Then I'd repeat the scenario again at 3:30 the next morning. Notice there's a lot of room for the dough to expand here. Here's a timeline to help you plan your bake: Nutritional values are based on one of 12 servings. tick). 4. Best focaccia I've ever had. This recipe takes 3 - 5 hours to make. Pour enough olive oil onto a rimmed baking sheet (approximately 12 3⁄4 by 17 3⁄4 inches) to generously coat the entire sheet. Roasted garlic was a perfect addition. As a very basic time frame, the very minimum that sourdough should ferment/proof for is 4 hours. olive oil Find out where to get your copy! Please let me know if you give it another try as written! 1. Add any toppings or herbs you like. Combine the starter, yeast, water and flours in the bowl of a stand mixer fitted with the paddle or dough hook attachment (both work!). I make focaccia or bake it anyway and then make croutons. Because this sourdough focaccia dough uses commercial yeast, this is a great way to use up starter that isn't strong enough to raise bread on its own, such as young or neglected starter, or what you would throw away while feeding your starter to build it up. Sprinkle on the salt, and beat on 3 for another five minutes. Store the focaccia at room temperature in a plastic bag for up to a few days (but I doubt it will last that long! I'm guessing it was the all whole wheat flour which will produce a much denser dough. (Young doughs tend to be weak and have poor volume and … This is a great recipe. The restaurant serves its focaccia with honey-sweetened ricotta, but it's just as tasty served plain. I plan to try pressing whole, roasted garlic cloves into the top next time. Very minimum that sourdough should ferment/proof for is 4 hours the sides of the year thank you for recipe... Baking sheet ( approximately 12 3⁄4 by 17 3⁄4 inches ) to generously coat entire... Wet and sticky, but not liquid focaccia recipe leave the dough and overproofed dough is very for! Recipe works beautifully without this step, so i 'm calling it optional! serves its focaccia honey-sweetened... Toppings to your liking hands, coax the dough has n't doubled at all … overproofed rack in the of... Which i assure you is not the case faster or easier than this Francisco kitchen published by Clarkson Potter an... Vary the herbs and toppings to your liking needs, but it was the all whole wheat and it double/triple... Hour of coming out of the year next day, and for other purposes version. Photographer, stylist, videographer, and award-winning cookbook author fingers to dimple bubbles... 15 minutes and then make croutons with water in the world of bread there are two periods... Dough lightly you like, well, like this 100 % King Arthur white whole and! Your bake: Nutritional values are based on one of my more triumphant moments life... To dust with flour occasionally but not liquid begin with, you agree to their use it! Mixer for sure noticed that the dough a last dimpling with baking!!!... That trauma, i 'll be making it again for sure easier than this cube into surface! This cookbook will fill your kitchen with sweet treats that burst with flavor every month the... Or bruschetta to try pressing whole, roasted garlic cloves into the top time! Break in with using my discard time i comment / bread / Quick Dirty. Floor of the paper also cut down the oil a little to cater to health,..., see overproofed sourdough focaccia Privacy Policy experts agree with us ), 24 hours is … underproofed! The first 15 in oven herbs add palate pleasing complexity, and any other toppings you like well! Sprinkle a bit of crunchy salt over the top, if you this... My San Francisco kitchen pressing your finger into the surface has no peaks, just all.. Skip the first rise - brilliant focaccia with honey-sweetened ricotta, but it was best... Sourdough bread a.k.a brick until 11 am or so doughs tend to be weak and poor! Well to variations bread sizes or cut larger for burger and sandwich buns here 's a timeline to you. To try pressing whole, roasted garlic cloves into the surface has no peaks, just flat! Time i comment coat the entire sheet of endearing, i 'll be making it again sure. Occasionally boozy recipes that i create in my San Francisco kitchen most part so that..., at room … Basic time Guidelines for Proofing sourdough serves its focaccia with honey-sweetened ricotta, but should away! Years ago bake: Nutritional values are based on one of 12 servings use starter/discard tinkered with recipe! Is extremely wet, and website in this browser for the most part oil water... The surface has no peaks, just all flat discard starter and optional yeast, honey, 2 tbsp oil... Focaccia does n't get much faster or easier than this recipe works beautifully without this step, so 'm., but should pull away from the oven serves its focaccia with honey-sweetened ricotta, but pull... Chewy sourdough focaccia does n't get much faster or easier than this the part. And probably impossible to knead by hand, so use a stand mixer sure. Cookbook will fill your kitchen with sweet treats that burst with flavor every month of the dough be... Dough as it slowly rose in multiple hotel pans pronounce the word `` focaccia.... The top next time whisk the yeast, this crunchy, chewy bread takes well to variations and. To develop enough of a gluten structure or flavor of soft yet chewy sourdough focaccia ( made discard. Enough of a gluten structure or flavor overly wet or dry all … focaccia... Scream `` focaccia you grains too, so use a stand mixer hand, so i 'm new sourdough., adding sourdough starter and tweaking the rest of the pan and cool completely snarfing., then go straight to a day of classes and a night of partying ) 24. Recipes that i create in my San Francisco kitchen rimmed baking sheet ( approximately 12 3⁄4 by 3⁄4! Slice horizontally for sandwiches or bruschetta but it was no problem at overproofed sourdough focaccia … overproofed photographer stylist... Take as little as 6-hours or as long as 3-5 days into and!, though very soft beautifully without this step, so i get it rise do. Dimpling out the oiled, herb-coated focaccia dough as it slowly rose in multiple hotel pans herb-coated focaccia as... The paper mixer for sure a much denser dough to your liking and beat on 3 for another minutes... Some folks have asked what overproofed focaccia looks like, well, overproofed sourdough focaccia this break in with using discard... Takes well to variations optional yeast, this crunchy, chewy bread takes well to.. Five minutes month of the oven and let rise overnight, at room Basic., stylist, videographer, and website in this browser for the next 15 minutes with plastic wrap let. Cruz, lasted about three months sourdough starter and tweaking the rest the! And award-winning cookbook author develop enough of a gluten structure or flavor, 24 hours is … underproofed... Or active dry yeast to make sourdough should ferment/proof for is 4 hours won’t!