Sourdough Focaccia + Pizza Dough
Feb 3rd, 2020 | by Marrianne Park
I don’t think I know anyone that doesn’t love fresh baked focaccia and making this sourdough version with the 48 hour fermentation time just adds to the flavor. Not to mention that you get to reap the benefits of giving the natural wild yeast and gut-friendly bacteria the time it needs to feed on the proteins and starches in the flour, breaking it down and making it more easily digested.
This recipe follows the same timeline as my Signature White Sourdough so for step by step instructions and a sample “dough record slip” please visit my blog dated January 24, 2020.
The major difference in this dough is the hydration level; this is a very wet dough but still manageable. Rather than wetting my fingers with water when I am mixing and doing my stretch and folds, I rub a little olive oil on my hands and dough scraper instead.
I’ve also found that after the last stretch and fold, if you don’t want to finish stretching it out on a sheet pan to make your focaccia right away, you can store the dough in an airtight container in the fridge and leave it there for about a week.
Sourdough Focaccia
- 150 g water
- 30 g honey
- 30 g olive oil
- 200 g sourdough starter
Using Danish whisk mix these 4 ingredients together until starter has broken up and mixture is frothy.
- 200 g white bread flour
Add in the flour to the wet mixture. Make sure there are no dry flour pockets. Use the dough scraper to form into a ball in the bowl and cover, letting rest on the counter.
Autolyse 60 minutes
- 8 g salt – sprinkled over dough in two parts; use the dough scraper to incorporate. Bring your dough ball out of the bowl with oiled fingers and the dough scraper. Quickly form into a ball as best as you can. Dough is very wet and sticky. Return the dough to the bowl, cover and let rest on counter 60 minutes.
1st – stretch and fold. Return the dough to the bowl, cover and let rest on counter 60 minutes.
2nd – stretch and fold. Return the dough to the bowl, cover and let rest on counter 60 minutes.
3rd – stretch and fold
20 minutes after your 3rd stretch and fold, take the dough out and stretch it out, placing the dough on a parchment lined sheet pan drizzled with olive oil. Pull and stretch out. Let it rest a few minutes and stretch it out again. Cover and refrigerate for 48 hours from mix time on your “dough record slip”. Take out of fridge three hours before baking and let the dough come to room temperature. Poke fingers in dough to make dimples and top with your choice of toppings. Herbs, grated parm and a drizzle of olive oil is really all you need.
Bake in preheated 450 F oven for 30-40 minutes or until center reads 200 F.
Pizza Dough
If you want to make pizza dough instead, follow all of the same instructions above. Once you complete your 3rd stretch and fold, put the dough in the fridge in an airtight container. After the initial 48 hour ferment from mix time, cut off a chunk of dough, let it come to room temperature, and stretch it out on an oiled parchment lined sheet pan. Top it with your favorite pizza toppings and bake following the bake instructions above for focaccia.
Or stretch it out on a pizza peel dusted with a little cornmeal to prevent sticking. Top your flatbread pizza as desired, slide it off the peel and onto a pizza stone in a preheated oven.
Cover with a tin bowl for the first 10 minutes baking and get that oven spring like you get in a steam oven. Then remove bowl and continue baking uncovered until it’s crispy brown. Remove from oven with peel and place on wood cutting board. Cut into wedges and enjoy!!
~M
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