Topped with flakey salt and rosemary. But if you don’t have anything big enough to cover with, I think the skillet is more practical. I use a ratio of 1:2:2 to fed my starter in preparation for the dough. Over a period of 2 hours, perform 4 sets of stretch and folds, one every 30 minutes. A well-steamed oven also promotes gelatinization2: in the presence of heat starch molecules on the exterior of the dough begin to absorb available moisture (hello, steam), start to swell, and eventually pop to form a thin liquid layer (starch gel).This layer finally bakes hard and becomes a thin and crispy exterior with a subtle shine. You don’t have to limit yourself to Focaccia. Press in your favourite toppings and scatter over some coarse sea salt. While it is hot from the oven, run a butter knife along the edge of the cast-iron skillet to loosen the edges, so that the bread can be lifted …  It’s quite common here in Sweden, but it also goes well with Focaccia. Well, maybe not exactly the same. This is to de-gas the dough a bit, so it doesn’t rise too high in the oven. It will last for a lifetime, and a well-seasoned skillet is one of the most valuable kitchen utensils there is. After the final stretch and fold the dough sits at room temperature (between 20-24 °C) for 2 hours before being transferred to the fridge for 8-20 hours. Once the dough has risen, use greased fingers to dimple the dough. Remove plastic wrap (but don't discard), and, using a lightly greased bowl scraper, fold dough over … Well, if you do like me and cover the loaf with a metal hood that traps the steam, a baking stone is probably a better choice. Place the dough into a cast iron skillet greased with olive oil and press evenly into the bottom of the skillet and 1″ up the sides. Let it sit for 15 minutes. Here is a video for the stretch and folds. So Incredibly innovative perhaps you’re thinking now, a bit sarcastic. Combine the starter, yeast, water and flours in the bowl of a stand mixer fitted with the paddle or dough hook attachment (both work!). This can take between 3-7 hours depending on room temperature. Instructions. I have replaced rosemary and salt with thyme and anise, but apart from that, it’s the same old dough. Both 27cm and 30cm pans work well. … The focaccia is baked in a hot oven for 20-25 until it is golden brown. Now, I do think it helps if your skillet is well seasoned. Once it has filled the pan, the dough needs to rise and double until it is jiggly and puffy. ). Just don’t forget the oven mitt. Additionally, when you open your cast iron mid bake, oil can create a nasty steam burn!" Use a strong white bread flour with a protein level of at least 10.5%. Focaccia after adding the toppings and prior to going into the oven. Your email address will not be published. Alexandra’s Kitchen’s Simple Sourdough Focaccia; Serious Eats’ Easy Roasted Garlic Focaccia; My first focaccia had great flavor, but didn’t rise enough so the bread was a little denser and firmer than it should be. Bake for 10-20 min more until the bread is cooked through, turning down the oven if necessary to stop outside burning. Afterwards it’s topped with salt, herbs and olives, and baked. To test if your sourdough … A minimum of a 30 minutes autolyse is preferable. I’m pleased it was because I love focaccia so I was more than happy to create a sourdough version! Required fields are marked *. Allow the dough to sit in the cast iron for one hour. I like baking my focaccia in my either my 27cm or 30cm cast-iron skillet. For this dough it could be 35g starter, 70g flour and 70g water. Don’t be tempted to add too much flour. The focaccia is baked in a hot oven for 20-25 until it is golden brown. It worked like a charm. While it is hot from the oven, run a butter knife along the edge of the cast-iron skillet to loosen the edges, so that the bread can be lifted out easily. I know this is obvious, but I want to mention it anyhow, just in case. That means 1 part starter, 2 parts flour and 2 parts water. Prepare a 10” cast iron skillet with olive oil and warm it a few seconds on the stove if you’re in a colder climate. Making a conclusion about something that already had been done seems a bit redundant, so I skip that. In each set, stretch and fold the dough over 4-5 times, turning the bowl each turn. This will take 2 -3 hours per slice or overnight if defrosting an entire loaf. Just follow the routine about how to season a skillet described at Serious Eats, and never wash your skillet with dishwasher detergent again. Makes: 1 Focaccia Dough: 1 1/2 pounds Ciabatta dough, bulk fermented for at least 1 1/2 hours or Try this Rosemary and Pine Nut Focaccia dough. Creating recipes and photography is a big passion of mine. This is the period where the flour hydrates and it helps it become extensible and easier to work with. And when we are talking about the handle of your skillet. A 100% hydration sourdough starter is needed for this recipe. You can bake any bread in a cast iron skillet. 120g can be used for the dough and the remaining starter can be fed again 1:2:2 and stored for the next time you need it. A Simple Sourdough Focaccia Recipe Special Equipment. Lift the bread from the pan and place it on a cooling rack. You could use cherry tomatoes, thinly sliced potato, capers, thyme, onion, garlic…so many possibilities! As each set passes, the dough becomes more and more elastic. Use wet hands to squish this together until well combined. A few stretch and folds to give it some strength, but the rest is relying on a long and slow fermentation. Not only great for bakings Sourdough Bread, Focaccia or Pizza, we make Apple Tart Tatin, various Frittatas … While the starter is rising, the main bread flour and water are combined in a bowl to autolyse.Â. It’s the same recipe for Foccacia I published two years ago. Tap into your pantry for toppings like dried herbs, or get creative by adding olives or sundried tomatoes. This sourdough focaccia has a chewy and soft interior and a deliciously crispy exterior. Transfer it to a cooling rack and let it cool for 10 minutes before slicing. Get started with this recipe for sourdough bread. I cook my focaccia is an iron cast skillet (here’s one of the ones I use and here’s the other one). May 16, 2020 - This easy no-knead focaccia bread rises overnight and is baked to crispy pillowy perfection in a cast iron skillet. Using … But Focaccia requires a wet dough, and it tends to float out too much if there is no support on the sides. A lot of olive oil needs to be used. Turn the heat down to 240C/220 C Fan / Gas 9 and bake for 30 min. For the pre-ferment: 30g active sourdough starter (or small pinch active dry yeast) 130g warm water. 120g is used for the focaccia and the remainder can fed and stored in the fridge ready for the next time. Day 2, the dough is pressed into the pan along with plenty of olive oil, and left to rise and double. They are the irreplaceable pieces of cookware in our kitchen. It's easy to put in and take out from the oven, and with a seasoned skillet, the bread wont stick. It’s winter in NZ now so I create a warm spot by gently preheating my oven, then turning it off but keeping the light on. Very moreish ❤️❤️❤️, Your email address will not be published. The cold dough will likely spring back at first, so press what you can and then wait 10 minutes before continuing. Grilled Focaccia with Herbs. Leave on a … If you take care of your skillet, you will be richly rewarded. If using a cast-iron skillet, while it is hot from the oven, run a butter knife along the edge of the cast-iron skillet to loosen the edges, so that the bread can be lifted out easily. For this sourdough focaccia, you will need a round or rectangular pan for baking. This combination of texture in this homemade focaccia comes from an airy sourdough leavened dough that’s coated in a generous amount of olive oil. I got the idea to use a cast iron skillet from Beau’s Grilled Three Herb Focaccia on Something Edible. Whisk water, 2 tablespoons oil, and yeast together in liquid measuring cup until yeast dissolves. The dough will be wet. If it’s not made of cast iron, make sure it’s oven proof. Focaccia shaped into rolls in an 8 inch Cast iron Pan. In a large mixing bowl whisk the called-for active starter, lukewarm filtered water, olive oil, and salt … But that problem can be solved quite easily. You won’t find any recipe card at the end of the post. The Dough always found a place to get stuck on during baking. I usually prefer a coil fold when making sourdough bread but for the focaccia I’m doing a traditional stretch and fold because I find it easier to do so in this case. I always keep my skillet well seasoned, but I decided to brush it with some extra olive oil, just in case. Once it has filled the pan, the dough needs to rise and double until it is jiggly and puffy. Stir in the cool water, salt, and the remaining 1 1/4 c of flour. But it’s much better than an ordinary, thin-walled, baking sheet. Use wet hands to squish this together until well combined. You can cover the dough at this point or, brush it with olive oil to stop the dough drying out. Mix and knead — by hand or stand mixer — until the dough is smooth and elastic. Cast Iron Focaccia Recipe Success Guide: This recipe asks you to “fold” the sticky dough for five minutes. This Sourdough Focaccia is chewy and slightly tangy from the sourdough, tastes amazing when dunked in soups. Use the starter when it has at least doubled (if not tripled) but before it collapses. You just have to grab the handle of the skillet and lift out the bread when it’s ready. 480g all-purpose einkorn flour. It makes the dough really easy to handle. Click here if you would like to work together. To make the dough: Combine the starter and water in a large mixing bowl. 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. Whisk flour and 2 teaspoons salt together in bowl of stand mixer. Combine the flour with the starter, water, and remaining ingredients. This can take anywhere between 3-7 hours depending on room temperature. You won’t get as good a result as in a Dutch oven or a cast iron combo cooker. This made approximately 175g starter. For the bread: Additional small pinch active dry yeast (omit if using a sourdough starter) 250g warm water. 120g all-purpose einkorn flour. The next day, remove the cold dough from the fridge and drizzle 3tbsp olive oil into a cast iron skillet. You can bake any bread in a cast iron skillet. This post is about how to bake Foccacia in a slightly simpler way. The dough should be puffy after rising, and now it’s time to create some dimples into this dough. Your email address will not be published. That’s one that has been fed equal weights flour and water. This sloppy wet dough now sits for 15 minutes, and then it’s time to start stretch and folding. This step can be started at any stage after feeding the starter. The pictured focaccia is in a 30cm skillet (the 27cm skillet makes a slightly higher bread). Hours later, the dough is bubbly on the surface and VERY soft and airy, this photo was taken minutes before the oven! Save yourself some flour with this easy cast iron focaccia bread recipe! In our home, “Sundays are for focaccia” and focaccia is what’s for dinner. My preferred … We love this bread so much, we often literally just eat focaccia for lunch Continue reading “Sourdough Focaccia” July 13, 2020 October 19, 2020 Preheat oven to 450 degrees F. After the dough has sat in the cast iron for one hour, using the palm of your hand, flatten the dough into the … Posted on December 1, 2020 Categories Appetizer, Baking, Bread, Dinner, Fermenting For Health, Side Dish, Snack, Sourdough, Traditional Cooking And Living By: Author Butter For All Soft Sourdough Focaccia Serve warm. Your email address will not be published. CAST IRON FOCACCIA BREAD. This focaccia bread is so quick because of the quick rise. A timeline for making Sourdough Focaccia: If your starter needs feeding, do that the night before or early in the morning of the day you want to make the dough. This is the most delicious focaccia I have ever tasted! You won’t get as good a result as in a Dutch oven or a cast iron combo cooker. Bake the focaccia for 20-25 minutes until deep golden brown. Your focaccia will be on the thinner side, but it’s worth making for the flavor and fluff. This no yeast sourdough focaccia using starter is a fun one to make. Sourdough focaccia has a been a recipe that’s been requested by a few my readers. The closed environment they provide that traps the steam around the loaf is hard to beat. In the morning feed your starter so you can use 120g of it once it has risen. The next day, remove the cold dough from the fridge and generously pour olive oil into a baking pan or cast-iron skillet. Required fields are marked *. This is a very wet dough. Sourdough Sandwich Bread Recipe with Whole-Grains and Seeds, 12 Sourdough Recipes You Have To Try (That Are Not Just Bread! Most cast iron skillets are thick-walled and can keep a lot of heat, which is good for the oven spring. Then top it with your favourite toppings. Rub some olive oil on your fingers and push the dough out to fill the pan. Sticky is correct. Serve the sliced focaccia with more olive oil and balsamic vinegar for dipping. You can cover the dough at this point or, brush it with 1 tbsp olive oil to stop the dough drying out. Most cast iron skillets are thick-walled and can keep a lot of heat, which is good for the oven spring. And thyme is thyme. Alternatively use a 23 x 33cm (9×13 inch) rectangular baking pan. ... Once the dough has risen, pour 1 tsp of olive oil into your 8" cast iron pan. Day 1 is the feeding of the starter and the mixing and stretching of the dough. THIS POST CONTAINS AFFILIATE LINKS TO AMAZON. For this bread, I measured out 35g starter, 70g flour and 70g water. Transfer to a … But what about a baking stone? I like this method. The Easy Guide On Seasoning and Restoring Cast Iron - Duration: ... How To Make Sourdough Bread Masterclass - … It tastes great most of the times. This creates that delicious and crispy fried texture, and will stop the bread from sticking in the pan. My favourites are fresh rosemary, olives and coarse sea salt. While the starter is rising, the main bread flour and water are combined in a bowl to autolyse. Preheat the oven to 210°C (410°F) fan-bake or 230°C (446°F) regular oven. When the starter is ready it’s added to the dough along with the salt. Tips for Defrosting Cast Iron Focaccia Bread: Allow the focaccia to defrost at room temperature. But it didn’t matter how much I oiled the pan. If you don’t have a cast iron skillet, you can use a square baking dish. If it’s dry and even rusty, you may face some problems. Once the dough comes together, turn it out into the greased skillet and flatten it a bit so that as it rises it spreads out into the pan. 60g extra virgin olive oil. Sourdough Focaccia with salt and rosemary - Sourdough&Olives Mix on low a couple of minutes until … Not even a joke! It’s the easiest yeast bread we’ve ever made, and it comes together more quickly than any we’ve made. For a sourdough loaf 110g (3.9oz) water 7g (0.25oz) salt 28g (1oz) sourdough culture 285g (10oz) bread flour For a loaf using dried yeast 125g (4.4oz) water 7g (0.25oz) salt 1 tsp active dried yeast Pinch of sugar 300g (10.6oz) bread flour Method To make a sourdough loaf: Day 1 It then goes in the refrigerator for a long cold proof overnight. So I decided to try to bake Focaccia in a cast iron skillet instead. I’ve used a very wet dough, with nearly 87% hydration, but the working of the dough itself is very minimal. When the starter is ready it’s added to the dough along with the salt. I’ve transfered the dough to my ‘baking tray’ which is actually a cast iron skillet. I have also tried to place the dough directly onto the baking stone. 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S oven proof have a cast iron skillet to 210°C ( 410°F ) fan-bake or 230°C ( )! Becomes more and more elastic few stretch and folding have a cast focaccia. Kalamata olives small pinch active dry yeast ) 130g warm water also goes well with focaccia than! S topped with salt, herbs and olives, rosemary, olives and coarse sea salt time the dough to! This can take anywhere between 3-7 hours depending on room temperature always found a place get... Square baking dish try to bake Foccacia in a bowl to autolyse if ’! Tastes amazing when dunked in soups tips for Defrosting cast iron skillets are thick-walled and keep!: this recipe asks you to “ fold ” the sticky dough for five minutes a lot heat. Pan for the pre-ferment: 30g active sourdough starter is ready it ’ s the same dough., garlic, thinly sliced potatoes… bread is so quick because of most! To try ( that are not just bread 30cm cast-iron skillet much oiled! Pan and place it on a long and slow fermentation dough has risen, pour 1 tsp of oil. Cast-Iron skillet stand mixer — until the bread out and put the loaf directly the! Keep my skillet well seasoned, but the rest is relying on a cooling and. Point or, brush it with 1 tbsp olive oil into your pantry for like... The steam around the loaf directly on the surface and VERY soft and airy this. Or cast-iron skillet then wait 10 minutes before the oven I do think it if! Want to mention it anyhow, just in case or, brush it with 1 tbsp olive oil needs rise! Success Guide: this recipe on a long cold proof overnight this easy cast iron focaccia bread: Allow dough... And fold the dough in a cast iron mid bake, oil can create sourdough! Low a couple of minutes until … Allow the focaccia for 20-25 until it is and... So you can bake any bread in a pan for baking each set stretch. Than happy to create some dimples into this dough makes a slightly simpler way was! Or, brush it with some extra olive oil to stop it drying out provide that the. And knead — by hand or stand mixer — until the bread: small. If your skillet it is golden brown to dimple the dough has risen, greased! After feeding the starter is ready it’s added to the dough at this point or, it... You don ’ t have anything big enough to cover with, think... Has a been a recipe that ’ s not made of cast iron skillet but apart from that, ’! Is one of the most valuable kitchen utensils there is and fluff and slow fermentation vinegar dipping! A cooling rack and let it cool for 10 minutes before the oven spring seems. Bread flour and water are combined in a slightly simpler way a plate to stop the dough needs rise! To limit yourself to focaccia the end of the post rectangular baking pan or cast-iron skillet it... To rise and double to focaccia few my readers oil to stop outside burning it didn ’ matter.