In this recipe I will tell you how to make real Italian focaccia with Levito Madre sourdough, plus a life hack on how to speed up the process. Focaccia filling can be very different to your taste and food availability. Follow the basic recipe step by step and get creative.
Purpose: For lunch / For dinner
Main Ingredient: Flour / Sourdough
Dish: Baking / Focaccia
Cuisine geography: Italian / European
- Wheat leaven - 125 Grams (I have "Levito madre")
- Wheat flour - 250 grams (additional flour is required for dusting)
- Water - 190-200 Milliliters
- Salt - 1 Teaspoon (no slide)
- Honey - 1 Teaspoon (use light honey)
- Olive oil - 2 Tbsp. spoons (1 tablespoon - in the dough, 1 tablespoon - for greasing before baking)
- Rosemary - 1 Pinch
- Cherry Tomatoes - 7 Pieces
- Olives - 7-8 Pieces
How to make Sourdough Focaccia
Prepare your ingredients.
Dissolve the starter in warm water.
Pour in flour, knead the dough.
Pour into the dough 1 tablespoon of olive oil, honey, add salt, stir into the dough.
To activate the starter culture and speed up the process, place the container with the dough in a pot of hot water to ferment for 1 hour.
Sprinkle flour on the work surface of the table, lay out the dough and knead by folding. Do a workout 2-3 times.
Form a cake, place on a piece of parchment, place the baking sheet back in a pot of hot water for 2 hours. Cover with a towel to prevent drying out.
Make a chatterbox out of 15 ml. olive oil and water, add a pinch of salt.
Use your fingers to make indentations in the dough, brush with the prepared "chatterbox", lay out olives, cherry tomatoes, sprinkle with rosemary, you can sprinkle with olive oil again.
Bake the focaccia for 25-30 minutes at 170 degrees.
The focaccia turned out to be very tasty and aromatic, with a crispy crust, just delicious! The real taste of Italy!