Sourdough Focaccia

 

This is a really good Focaccia, I added the link for the original post. Go check it out.

The tomato Focaccia is the recipe on the page. I changed one of them up to a jalapeno cheddar Focaccia. I added some olive oil, Italian Seasoning and then cheddar cheese then topped it with jalapeños.

https://veenaazmanov.com/sourdough-focaccia/

Levain

• ▢30 g Sourdough starter
• ▢30 g Bread flour
• ▢30 g Water

Focaccia dough - 75% hydration

• ▢500 g Bread flour
• ▢9 g Kosher salt
• ▢90 g Levain made ahead or use starter
• ▢315 g Water
• ▢1 tbsp Olive oil

Toppings

• ▢1 cup Cherry tomato halves
• ▢2 sprigs Rosemary cut into small pieces
• ▢100 g Mozarella thinly sliced
• ▢¼ cup Extra virgin olive oil
• ▢10 Basil leaves
• ▢1 tbsp Sea salt I used garlic sea salt

Instructions

• Levain - In a medium bowl, combine the sourdough starter, water, and flour. Stir well to combine. Cover and leave to rise for 3 hours at room temperature.

  Pro tip - You can make the levain for up to 5 days in advance and leave it in the fridge.
  30 g Sourdough starter,30 g Bread flour,30 g Water
• Autolyze - In a large bowl, combine the water, levain/starter, olive oil, and flour. Combine well until no dry flour is visible. Cover the bowl and leave it on the counter for an hour.

  Pro tip - This is a wet dough so don't be tempted to add more flour. A loose dough will give an open crumb.
  500 g Bread flour,90 g Levain,315 g Water,1 tbsp Olive oil
• Stretch & Fold - After an hour of resting, sprinkle the salt over the dough and knead the dough using a stretch and fold method for 2 minutes. Rest for 30 minutes, then stretch and fold one more time. Transfer the dough to a clean oiled bowl.

  Pro tip - You can use a stand mixer with the dough hook attachment if you prefer. But I usually just stretch and fold the dough a few times in the bowl.
  9 g Kosher salt
• Bulk ferment - Cover the bowl and leave the dough to rise in a warm place (24C/74F) on the counter for 5 hours or in the fridge for up to 12 up to 24 hours.

  Pro tip - Transfering the dough to a clean bowl is optional but I do it to avoid any dry bits that are stuck to the bowl from getting into the proofed dough.
• Shape - Transfer the dough to an 8-inch oiled cast Iron skillet or 9 x 13-inch oiled rectangle baking dish lined with parchment paper. Using the flat of your fingers, gently spread the dough in the pan.

  Pro tip - This is a high hydration dough so it will be very loose. Use a flexible bench scraper to work instead of your hands.
• Proof - Cover the pan with plastic wrap or a clean tea towel. Leave to rise on the counter until it doubles in volume for about 2 to 3 hours.

  Prop tip - You can also cold proof in the refrigerator overnight but use a lined baking pan or cast iron pan.
• Oven - about 30 minutes before baking preheat the oven at 425°F/220°C/ Gas Mark 7
• Assemble - Once double in size, create dimples/holes in the dough by poking your fingers into the dough. You can break the big bubbles but leave some to become crisp during baking.

  Pro tip - Dip your fingers in oil or water to prevent the dough from sticking to them. This will create better holes.
• Top - Dot the top with cherry tomato halves, slices of mozzarella, rosemary, thyme, basil leaves, and a sprinkle of garlic sea salt. Drizzle the olive oil all over the bread.

  Pro tip - Moisten the herbs with olive oil will prevent them from burning during baking.
  1 cup Cherry tomato halves,2 sprigs Rosemary,100 g Mozarella,¼ cup Extra virgin olive oil,10 Basil leaves,1 tbsp Sea salt
• Bake - Transfer to the oven and bake for 25 to 30 minutes or until the top is golden brown. When baked, remove from the oven and cool on a cooling rack at least 10 minutes before you cut. Garnish with more fresh basi