Gas station without pumps

2020 October 16

Sourdough focaccia 2

Filed under: Uncategorized — gasstationwithoutpumps @ 09:18
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I’m retrying the sourdough focaccia that I made before, changing the recipe a little.

Day 1: I started with a light sponge to rise and sour overnight. Mix

1 cup sourdough starter
1½ cups all-purpose flour
1½ cups water

together in large bowl.  Cover and let rise overnight.

Day 2: Stir down and remove one cup of mixture for new sourdough starter. To the remaining sponge, add

1 teaspoon dark brown sugar
1 cup all-purpose flour (I ran out of bread flour)

and let rise for another day.  Meanwhile, mix

1 cup olive oil
5 cloves garlic, chopped fine
fresh rosemary leaves
1 teaspoon salt

and let it steep overnight to make a garlicky oil.

Day 3 (the day of baking): Mix into the sponge

½ cup of the garlicky olive oil
2½ cups bread flour (I bought more)
1 teaspoon salt

with bread hook. Knead in an additional

½ cup bread flour

by hand, to get a smooth dough. Place the ball of dough in a bowl with the garlicky oil (turning to coat the ball with oil), cover, and let rise 3–4 hours until tripled.

Stretch dough into a sheet about 12″ by 18″ by ⅜” in a greased cookie sheet with raised sides (use the garlicky oil from the bowl to grease the sheet). If the dough springs back, let it rest a couple of minutes and stretch it out again.  Make dimples in the top surface and pour the remaining garlicky oil on top.

Let rise (covered) for an hour.

Preheat oven to 400°F (which means setting 450°F on my oven) and bake 35 minutes, until golden brown.

The focaccia in the pan shows a bit more browning at the front of the oven than at the back. I turned the pan at 10 minutes, but I should have turned it again.

The foccacia on the plate looks quite appetizing.


  1. […] ago, I got a sprig of rosemary from the garden at the Food Bin (with their permission) to make my sourdough focaccia. I took a larger twig than I needed, so I stuck what was left in a little glass jar with water, to […]

    Pingback by Rosemary plant | Gas station without pumps — 2020 November 16 @ 13:35 | Reply

  2. […] another note: last Friday I hosted a virtual bread-and-tea event again, baking the sourdough focaccia again. I made this one with all bread flour and had it rise longer, but it did not come out with […]

    Pingback by First dose! | Gas station without pumps — 2021 February 9 @ 21:17 | Reply

  3. […] the walk, I shaped my focaccia dough (I’d used basically the same recipe as Sourdough focaccia 2, but with only bread flour) and took a 2-hour nap.  After the nap, I baked the focaccia and my […]

    Pingback by Secret Walks: Branciforte-Delaveaga | Gas station without pumps — 2021 October 17 @ 15:09 | Reply

  4. […] week I baked focaccia (using roughly the recipe in Sourdough focaccia 2), so this week I’ll try a different Italian bread: pane integrale, based on the recipe […]

    Pingback by Pane integrale | Gas station without pumps — 2022 January 14 @ 10:06 | Reply

  5. […] ago, so I’m trying the focaccia recipe starting from new yeast (see sourdough focaccia and Sourdough focaccia 2 for the recipes I used with the sourdough […]

    Pingback by Focaccia 3 | Gas station without pumps — 2022 September 17 @ 19:51 | Reply

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