Use This Secret to Make Perfect Focaccia Dough

Sourdough focaccia is one of the easiest—and most delicious—breads you can make in the home kitchen. But what if you could make it *softer*? This naturally leavened sourdough Focaccia Pugliese takes things a step further by incorporating potato into the dough for even more tenderness, softness, and, well, deliciousness. Top with crushed tomato or just olive oil and sea salt.

➡️RECIPE: https://www.theperfectloaf.com/focaccia-pugliese-focaccia-with-potato/

🍞INGREDIENTS:
469g High-protein white flour (12.7% protein; King Arthur Bread Flour)
132g Durum flour "extra fancy" (or more white flour or whole wheat)
198g russet potato
33g extra-virgin olive oil
483g Water
13g Fine sea salt
12g Ripe sourdough starter, 100% hydration (used to make a 130g levain w/ 59g white flour, 59g water; as seen in the video; or just use 130g of your starter directly)

LINKS
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🫙 EQUIPMENT
10" Round Lloyd Pans for focaccia(affiliate):
https://amzn.to/3Mozqg2
All my favorite baking tools:
https://www.theperfectloaf.com/my-bak...


CHAPTERS
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00:00 Intro
01:24 Ingredients
02:59 Levain (or Starter)
03:54 Prepare (Bake, Peel, Rice) Potatoes
05:02 Mix
08:18 Bulk Fermentation (S&F 1)
09:11 Bulk Fermentation (S&F 2)
09:48 Divide Dough
11:51 Proof (Stretch dough)
12:19 Prepare Toppings (Tomato or Classic)
13:31 When Is Dough Ready to Bake? (End Proof)
14:24 Dimple First Dough
15:22 Spread Tomato Topping
15:55 Dimple and Prepare 2nd Focaccia
16:35 Bake
16:49 Finished Baking
18:07 Flavor Discussion & Bite
18:45 Outro

#baking #bread #focaccia

Happy baking 🙂