Sourdough Focaccia alla Genovese Recipe | My Recipe Time

Sourdough Focaccia alla Genovese Recipe

Sourdough Focaccia alla Genovese Recipe Classic Genovese focaccia made without commercial yeast. I adapted this recipe during the Covid-19 lockdown. Using a mother dough gives the taste an edge commercial yeast just can't achieve. I do the second rise overnight. This way it will be ready to bake for lunchtime.

Prep:25 mins
Cook:20 mins
Additional:5 hrs
Total:5 hrs 45 mins
Servings:8
Yield:1 12x16-inch focaccia
Sourdough Focaccia alla Genovese Recipe

Ingredients

2½ cups
1 cup water, divided
¾ cup
6 tablespoons
1 teaspoon fine sea salt
1 tablespoon water
12 eaches pitted green olives
6 eaches cherry tomatoes, halved
1 sprig fresh rosemary
½ teaspoon flaked salt

Directions

 Step 1
Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.

 Step 2
Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.

 Step 3
Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.

 Step 4
Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.

 Step 5
Preheat the oven to 400 degrees F (200 degrees C).

 Step 6
Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.

 Step 7
Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.

Nutritional Information

Sourdough Focaccia alla Genovese
Servings Per Recipe: 8
Calories: 269.7
% Daily Value *
Protein: 6.2g
13 %
Carbohydrates: 34.4g
11 %
Exchange Other Carbs: 2.5
Dietary Fiber: 1.6g
6 %
Sugars: 0.7g
Fat: 11.7g
18 %
Saturated Fat: 1.6g
8 %
Cholesterol: 0.1mg
Vitamin A Iu: 100.5IU
2 %
Niacin Equivalents: 4.8mg
37 %
Vitamin B6: 0.1mg
3 %
Vitamin C: 2.5mg
4 %
Folate: 118.4mcg
30 %
Calcium: 22.7mg
2 %
Iron: 6.3mg
35 %
Magnesium: 21.6mg
8 %
Potassium: 121.5mg
3 %
Sodium: 478.7mg
19 %
Thiamin: 0.3mg
31 %
Calories From Fat: 105.1
Percent Of Calories From Carbs: 51
Percent Of Calories From Fat: 39
Percent Of Calories From Protein: 9
Percent Of Calories From Sat Fat: 5
*
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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