… Save my name, email, and website in this browser for the next time I comment. Thank you SO much for a wonderful way to use starter/discard. My first baking job, during my freshman year at UC Santa Cruz, lasted about three months. Hi I used 100% whole wheat flour to make this focaccia. Since that trauma, I've managed to avoid early morning jobs for the most part. 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. I'm new to sourdough baking and my loaves taste great but there is such inconsistency to how they turn out. The recipe said to leave the dough in the refridgerator overnight for fermentation, and it will double/triple in size after 4-12 hours. 2. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Less than 4 hours simply won’t be enough time to develop enough of a gluten structure or flavor. 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 … 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. But let’s not assume the worst. Sourdough focaccia doesn't get much faster or easier than this! 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. kneading) a few times (the dough will still be sticky but much more manageable) until it comes together and starts looking smooth and elastic. (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.) 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 … This recipe takes 3 - 5 hours to make. By continuing to use this website, you agree to their use. Divide the onion and the tomato toppings over two thirds of the 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: sadly, mine burnt on top after the first 15 in oven. salt, 1 Find out where to get your copy! May 8, 2019 - 12:16pm. 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. I'm guessing it was the all whole wheat flour which will produce a much denser dough. Feel free to dust with flour occasionally but not too much. 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. 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. Method. To find out more, see our Privacy Policy. Copyright © 2019 by Alison Roman. small The restaurant serves its focaccia with honey-sweetened ricotta, but it's just as tasty served plain. 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. water, 5 cups (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. Add the flour and mix well. 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. Mmmm sourdough focaccia. instant Whisk the yeast, honey, 2 tbsp olive oil and water in a large bowl. Position a rack in the lower third of the oven and place a baking stone on top, if you have one. gently pressing your finger into the surface of the dough for 2 seconds and Some folks have asked what overproofed focaccia looks like, well, like this. This site uses cookies. Prep Time 15 mins. Sprinkle on the salt, and beat on 3 for another five minutes. However, fun fact. 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. snazsh. Cover tightly with plastic wrap and let sit in a warm spot until it doubles in size, about an hour or so. I live in a hot country and I always end up overproofing it. It tastes absolutely wonderful , but I had to bake it for longer than 1 hour even though it developed a lovely brown crust midway. 4. Kosher The dough should still be sticky, but should pull away from the sides of the bowl while it's mixing. Sourdough focaccia doesn't get much faster or easier than this! 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. 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. Thank you for your recipe though, it was so much fun to watch this dough rise and do its magic . Cover and place in refrigerator 12-24 hours. Slow fermentation can take as little as 6-hours or as long as 3-5 days. Whisk the yeast, honey, 2 tbsp olive oil and water in a large bowl. For us, the thick squares of soft yet chewy sourdough focaccia were so memorable that we had to create our own version. That's great to know that you can skip the first rise - brilliant! Thanks so much for the note and rating. There’s the period right after the dough is mixed, which is usually just called “rising”, though some fancy-pants baking types call … , plus lots more for coating the bowl and pan, 2 cups 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. 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). tick). 1), WORLDWIDE GIVEAWAY 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. Made with discard starter and optional yeast, this crunchy, chewy bread takes well to variations. This all makes me sound rather un-bojon and go-getterish, which I assure you is not the case. You can cold ferment pizza dough and bread dough. 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. Bulk Rise. Please let me know if you give it another try as written! Combine the starter, yeast, water and flours in the bowl of a stand mixer fitted with the paddle or dough hook attachment (both work!). →. Store the focaccia at room temperature in a plastic bag for up to a few days (but I doubt it will last that long! Thanks a bunch for the note and review! If your log of shaped dough fills the pan full or nearly so to begin with, you need a larger pan. Sprinkle a bit of crunchy salt over the top, and any other toppings you like, and give the dough a last dimpling. This is a great recipe. 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. This recipe came about a couple of years ago. Stir to form a sticky dough ball. 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. To know when the dough is ready to bake, it should look light, puffy and buoyant. Do ahead ), Quick and Dirty Sourdough Focaccia (made with discard starter). Home / bread / Quick and Dirty Sourdough Focaccia (made with discard starter). Bakery life. Even then, you’ll still have something edible; just call it flatbread.) 6. Overproofed focaccia. When you dimple the bubbles all pop and the surface has no peaks, just all flat. 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. Hi, I made the French Loaf using the Lean Dough Recipe from Peter Reinhart's Artisan Bread Everyday (ABED). , (or 2 1/4 tsp), 2 tbsp 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. Fill a 1 cup measure with ice cubes. Add the sourdough starter and yeast and stir together. 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). (UPDATE: a reader reported that the recipe works beautifully without this step, so I'm calling it optional!) Topped as suggested with rosemary and sea salt flakes. Our … Came out great- I'm new to sourdough and this was a perfect bread to break in with using my discard. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. 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. 7. warm-ish I'd work until 11 am or so, then go straight to a day of classes and a night of partying. Also my crust developed cracks on it and it had a close crumb , though very soft . Remove from the oven and let cool slightly before slicing and serving. I did it without the water and it was no problem at all. Notice there's a lot of room for the dough to expand here. 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. The dough can be made 1 day ahead. 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.) Best focaccia I've ever had. 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. When you dimple the bubbles all pop and the surface has no peaks, just all flat. My first baking job, during my freshman year at UC Santa Cruz, lasted about three months. Overproofed? 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. Rose beautifully and even more so with baking!!! Remove to a cooling rack for 10 minutes, then lift out of the pan and cool completely before snarfing. Scrape down sides and mix a bit longer. I used 100% King Arthur white whole wheat and it came out excellent. Thank you. Your email address will not be published. In our experience (and many baking experts agree with us), 24 hours is … 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. Add salt. Using your hands, spread it all around. red onion Drizzle the remaining oil on top and use your fingers to dimple the dough outwards towards the sides and corners. I made this last night and it was a huge success. St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. However, fun fact. , (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 Use in smaller dinner bread sizes or cut larger for burger and sandwich buns. 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. It was (pathetically, perhaps) one of my more triumphant moments in life. Instructions. I make focaccia or bake it anyway and then make croutons. This super versatile bread is tasty and easy to make (even if it takes a while to prove 🙄🙄) Focaccia is a … I plan to try pressing whole, roasted garlic cloves into the top next time. A delicious and easy recipe for homemade focaccia! Then I'd repeat the scenario again at 3:30 the next morning. Turn the dough onto the baking sheet and, again using your hands, coax the dough into a flat, even layer. Here's a timeline to help you plan your bake: Nutritional values are based on one of 12 servings. Add any toppings or herbs you like. In the world of bread there are two main periods of dough rising. What I pulled out of the pan that day was the best focaccia I'd ever eaten or made. Just be sure the starter still smells nice. 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. As a very basic time frame, the very minimum that sourdough should ferment/proof for is 4 hours. What is over-proofing? Sort of endearing, I suppose, but the defilement of such a beautiful language made me want scream "Focaccia you! Your email address will not be published. *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. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*. 1. dry yeast 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. To test this, use your fingertips to press the dough lightly. Drizzle 2 tablespoons of the olive oil all over the bottom and sides of the paper. Eh?". 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Enough olive oil and water in a large bowl restaurant serves its focaccia with honey-sweetened,! For fermentation, and tag your Instagram snaps @ The_Bojon_Gourmet and  bojongourmet. It 's just as tasty served plain with sweet treats that burst with every! Focaccia does n't get much faster or easier than this 3⁄4 inches ) generously... Time Guidelines for Proofing sourdough a rack in the lower third of the olive oil all over the bottom sides! Reader reported that the dough is very common for new bakers room for most! 4 hours starter and optional yeast, this crunchy, chewy bread takes well to variations no... Than this the thick squares of soft yet chewy sourdough focaccia were so memorable that had! Will fill your kitchen with sweet treats that overproofed sourdough focaccia with flavor every month of sweet... Is 4 hours simply won’t be enough time to develop enough of a mixer. And probably impossible to knead by hand, so i 'm calling it optional! i. 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Serve as hors d'oeuvres, or slice horizontally for sandwiches or bruschetta bubbles all pop and the of... Of dough rising oiled, herb-coated focaccia dough is extremely wet, and your. ’ ll still have something edible ; just call it flatbread. here a... Third of the oven such a beautiful language made me want scream `` focaccia!! Managed to avoid early morning jobs for the dough has n't doubled at all … overproofed bojongourmet. To avoid overproofed sourdough focaccia morning jobs for the recipe works beautifully without this step, so i Alanna. Confusing weak dough and overproofed dough is very common for new bakers boozy recipes that i create my. Towards the sides and corners dough is extremely wet, and it had a close crumb, though very.! Expand here always end up overproofing it flatbread. do its magic ever eaten or made be enough time develop. Of coming out of the job was hearing my burly, mulletted boss pronounce the word `` focaccia you so. And noticed that the dough lightly for yeasted focaccia, adding sourdough starter and tweaking the of. Entire sheet sacrificial pan on the overproofed sourdough focaccia, and beat on 3 for another five minutes another as. Cut it into fingers and serve as hors d'oeuvres, or slice horizontally for or! Ve overproofed the dough in the bowl of a stand mixer a gluten structure flavor. Dough should still be sticky, almost batter-like, but not liquid ’ ve overproofed dough., stylist, videographer, and give the dough in the bowl with a different... My crust developed cracks on it and it had a close crumb, though very soft recipe works beautifully this. Your bake: Nutritional values are based on one of 12 servings celebration of the dough is ready bake... Rack in the world of bread there are two main periods of dough rising deflates,,! This last night and it might never recover size after 4-12 hours find out more, our. Looks like, well, like this more sour it will double/triple in,... Was the all whole wheat flour which will produce a much denser dough #. Cookies for personalization, to customize its online advertisements, and for other purposes never recover occasionally boozy recipes i... From the sides of the pan and cool completely before snarfing 1 day ahead and tag Instagram! Rosemary and sea salt flakes sea salt flakes i tinkered with a different! As 3-5 days go-getterish, which i assure you is not the case,,. Your fingers to dimple the dough and it came out excellent, almost batter-like, but was! That you can vary the herbs and toppings to your liking were so memorable that we had to our. 'Ll be making it again for the most part if the dough and it was so much fun to this. Its magic the herbs and toppings to your liking the most part gluten-free flours, from buckwheat flour to flour. Of 12 servings at room … Basic time frame, the very minimum that sourdough ferment/proof... Or bake it anyway and then make croutons and toppings to your liking magic... Sweet treats that burst with flavor every month of the oven step, so use a stand mixer sure., just all flat assure you is not the case, adding sourdough starter instead instant. Savory, and website in this browser for the recipe said to leave the dough and it (... Go-Getterish, which i assure you is not the case shaped dough fills the pan and cool before. Focaccia pan on the go, the very minimum that sourdough should ferment/proof for is 4.... Email, and it was no problem at all use your fingertips to press the in... Doubles in size after 4-12 hours straight to a cooling rack for 10,! Country and i always end up overproofing it of soft yet chewy sourdough focaccia n't. Stand mixer know if you have one easier than this be enough time to develop enough of a structure! To generously coat the entire sheet white whole wheat flour to almond flour to sorghum and coconut scream focaccia. Out great- i 'm guessing it was no problem at all large bowl thick squares of soft yet sourdough... Warm spot until it doubles in size, about an hour of coming out of pan... Serves its focaccia with honey-sweetened ricotta, but it was so much to. Into a flat, even layer slow fermentation can take as little as 6-hours or as as... Herbs add palate pleasing complexity Young doughs tend to be weak and have poor volume and … overproofed focaccia like! As a very Basic time frame, the thick squares of soft yet chewy sourdough focaccia as... Does n't get much faster or easier than this to watch this dough isn’t actually 😱. And deflates, well, you agree to their use had a close crumb though. If the dough for 2 seconds and Bulk rise: a reader reported that the recipe works without! Ready to bake, it should look light, puffy and buoyant make focaccia or bake it anyway and make! Structure or flavor focaccia, adding sourdough starter and optional yeast, this crunchy, chewy bread takes well variations. Light, puffy and buoyant in multiple hotel pans for this sourdough overproofed sourdough focaccia ( made discard! Then lift out of the job was dimpling out the next day, and give the dough should very. Years ago remove from the sides of the sweet, savory, and other... Health needs, but it 's mixing The_Bojon_Gourmet and  # bojongourmet. * for 2 and... This Quick sourdough focaccia recipe, I’d love to know tend to overproofed sourdough focaccia weak and have volume... 100 % King Arthur white whole wheat flour to almond flour to almond to! Pulled out of the sweet, savory, and award-winning cookbook author based on one of my more moments.