This was the best sourdough focaccia bread I have ever made or eaten.
This bread is wonderful…
the sourdough tang, the texture, the color and
the fact that my hubby and I ate the whole loaf in almost one sitting,
was all I needed to convince me to make this bread again and again…
Since this bread takes some time to prepare,
start it early enough in the day.
1 1/2 teaspoons
2 tablespoons plus extra for drizzle
portobello mushroom cap, diced
- In a small skillet saute’, brown mushroom slices in hot olive oil and butter.
- Brown mushroom slices on both sides until golden brown, about 10 to 15 minutes.
- Remove from heat and drain on paper towels.
- Mix flour, water and sourdough starter together in a large bowl until it comes together in a wet and sticky dough. Let this dough rest for 30 minutes.
- Add salt and 2 tablespoons olive oil to the dough
- Then use the slap and fold technique (see below) until a thin opaque film can be stretched from the dough between fingers. Cover and let rise to more than double the original size. It should look bubbly on the top. This step can take up to 6 hours.
- Once the dough has risen, scrap the sides and fold into the center gently. Turn it onto a baking sheet lined with parchment paper. Press and spread the dough out evenly with wet hands to a one inch thickness. Be as gentle as you can so the dough doesn’t deflate too much. Finally sink your finger tips into the dough to make deep dents. Put on your favorite toppings (mushroom) then drizzle a good coating of olive oil over the top. Don’t skimp on the olive oil!. Sprinkle top with sea salt and Italian seasoning
- Preheat oven as hot as you can get it, 450º is the best.
- After the dough has rested about 30 minutes, put the focaccia into the oven and mist with some water to create steam. Bake for 20 to 30 minutes depending on how thick your focaccia is.
- Focaccia should sound hollow when you tap on it. Remove from oven and Enjoy!
Slap and Fold Technique~