In this video I share with you how I make the most light and bubbly, tender yet crispy and delicious sourdough focaccia ever. This is a recipe that has taken me years to develop but turns out all you really need to make good focaccia is a cast iron pan and a little bit of time. This recipe is suited for beginner to advances bakers, follow along for tips and procedures. Recipe down bellow
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0:00 Intro
0:57 Ingredients & special equipment
1:58 Feeding the levain
4:26 Autolyse
5:36 Mixing the final dough
7:10 Bulk fermentation
9:36 Final proof
12:05 Time for baking!
Grocery list:
-King Arthur all purpose flour (11.7% protein content)
-Extra virgin olive oil
-Diamond Kosher salt
Special equipment:
-Scale
-Thermometer
-Cast iron pan (somewhere between 9 and 12 inches work)
Recipe,
For the levain:
-15 grams of mature sourdough starter
-100 grams of water (between 80 and 85 Fahrenheit)
-100 grams of All purpose flour
Final dough:
-160 grams of levain
-440 grams of All purpose flour
-350 grams of water (between 90 and 95 Fahrenheit)
-35 grams of olive oil
-10 grams of Diamond Kosher salt
For the toppings:
-35 grams of olive oil
-Flaky salt
-Anything that you fancy or have on hand that day
Have fun baking & thank you for watching!
#sourdough #focaccia #castiron