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Thursday, 29 August 2019
Antipasto focaccia (overnight and sourdough)
More easy sourdough baking on Green Gourmet Giraffe:
Black cat focaccia (v)
Celia's overnight sourdough bread (v)
Rhubarb and raspberry focaccia (v)
Fast track sourdough pizza bases (v)
Sourdough toss-off flatbreads (v)
Adapted from Green Gourmet Giraffe and Fig Jam and Lime Cordial
Makes 2 focaccia
300g ripe sourdough starter
400g warm water
40g (about 3 tbsp) olive oil
700g white bread flour
12g (generous 1/2 tbsp) salt
40g sun dried tomatoes
150g chopped vintage cheddar cheese
extra olive oil and gold salt for topping
Mix all ingredients together in a large mixing bowl. If you have time give it a 15 second knead in the bowl after 30 minutes but this is optional. Cover well (I used a cover with elasticised edges or you can use clingwrap) and leave overnight or 8-12 hours.
When you are ready to bake, preheat oven to 220 C.
Scrape bread out of bowl onto a well floured surface (I used fine semolina sprinkled on the surface). Cut in half.
Place on a large baking paper lined oven tray and shape the large piece into a an oval (I read that focaccia is rectangular but oval seems close enough). If dough is sticky you can lightly oil fingers to make it easier to work with.) Dimple the dough with your fingers. Have fun and don't worry about going too deep because it will rise.
Drizzle olive over over the focaccia and sprinkle with salt.
Bake for 20-30 minutes or until golden brown and it sounds hollow when you tap it. Eat warm or room temperature. Lasts up to 2 days.
NOTES: I would have used more sun dried tomatoes but I ran out of them. I would love to try some roast pumpkin or roast potato in this or your favourite antipasto bits. Other cheeses would work here such as feta or parmesan. I'd like to try some fresh herbs in a focaccia too. Or you could pile the fillings on top instead. If you don't have a sourdough starter I suggest making this overnight focaccia recipe with yeast and adding in the antipasto ingredients - I haven't tried it but I created this focaccia by adding bits to a plain recipe.
On the Stereo:
Les Sources: Vanessa Paradis