Ingredients 20201029 :

• 1/4 cup olive oil (a little less)
• Garlic 3 gloves
• Fresh Rosemary 1/2 tablespoon chopped
• Fresh Thyme : did not have any.
• Water : 300g
• Sourdough starter : 60g
• Flour : 600g divided into
  • Bread flour : 200g
  • Wholewheat flour : 200g
  • All-purpose flour 200g
• Salt : 10g
• Peper : eyeballed
• Honey : tablespoon (condiment)
• Garlic powder : 1 teaspoon (a little more)

Ingredients :

• Olive oil : 1/2 cup extra virgin.
• Garlic : 3 gloves
• Rosemary : 1 tablespoon fresh or 1 teaspoon dried.
• Thyme : 1 tablespoon fresh or 1 teaspoon dried.
• Water : 200g. (40%) : low because of the oil.
• Sourdough starter : 50g. (10%)
• Honey : 1 tablespoon.
• Flour : 250g all-purpose (I use german 550).
• Flour : 250g bread flour (I use thai white swan)
• Garlick powder : 1 teaspoon.
• Salt : 1/2 teaspoon fine salt.
• Pebber : 1/4 teaspoon.
• Toppings :
  • 15 olived in halfs (my preferred topping, see variations below)
  • Dried tomatoes
  • Coarse sea salt (it makes a big impact)

Directions : 

1. Chop the 3 garlic gloves, fine chop 1 tablespoon fresh rosemary and 1 tablespoon fresh thyme.
2. Pour the 1/2 cup of olive oil in a pan and slightly roast the garlic, rosemary and thyme in the oil.
3. Wait until the oil have cooled down to avoid the hot oil kills off the yeast then mixed (you can speed up the cooling by resting the hot oil container in a bigger container with cold water).
4. Pour the 170g of water into the main bowl and add the 50g of sourdough starter and 1 tablespoon of honey and whip it together.
5. Add half (4 tablespoons) of the not too hot olive oil blend to the main bowl and whip together.
6. Add the 300g of all-purpose flour, 1 teaspoon of garlic powder, 1/2 teaspoon of salt and 1/4 teaspoon of pebber to the main bowl, mix and give it a short knead inside the bowl.
7. Let rise 6 hours or until double in size. (To help the gluten development you can do a couple of stretch & folds (SF) starting 1 our into the fermentation with 45 minutes in between).
8. OPTIONAL : To get more soudough taste or if it fits your schedule better, you can now choose to retard the dough overnight in the refrigerator and continue next step in the morning.
9. Take a medium deep baking tray and pour half (2 tablespoons) of the left over olive oil blend into a thin layer at the bottom of the tray.
10. Place the dough on top of the oil in the baking tray.
11. Dimple the dough by pressing your fingers into the dough.
12. If you have toppings (eg. tomatoes or olives etc.), put them on now.
13. Pour the rest of the oil blend on top of the dough.
14. Bake at 200C (400F) for 35 minutes (maybe a couple of minutes longer for the right crisp & color of crust).

NEW RECIPE from Nick Edwards

400g SD discard

7g active dried yeast

300g AP flour or bread flour

85g olive oil

10g salt

150g warm water

Method

Add the warm water, olive oil to a large mixing bowl with the dried active yeast agitate and leave for 10 mins until frothy.

Next add the starter discard and combine, now add the flour and salt mix to form a sticky dough, cover and rest for 15 mins.

After 15 mins perform 4 coil folds then cover and leave to rise for around 1 hour until doubled in size.

Prepare a deep baking pan with non stick baking paper gently tip the dough into the pan push the dough out to the corners, cover and leave to rise for around 30 mins.

Preheat the oven to 220 Celsius.

After the 30 mins poke your fingers into the risen dough to form dimples over the whole surface, add the topping of your choice, plus sea salt and bake for 20-25 mins until golden brown.

New Recipe from FB Sourdough

Recipe for focaccia or jackets

1 kilo of white flour is better than nitoba I use the flour of the big mills

250 g of sourdough

20 g salt

750 g of water

50 g of olive oil

Put all the ingredients except the oil at a slow speed for 3-6 minutes depending on your mixer

After about 6 minutes add salt

Gradually increase speed and pour in the oil slowly.

Inflating in a greased container make a fold every 40 minutes up to 2 folds + -

Up to 80% puffing + - (more than regular bread, remember that there is no design for the dough, so puff more)

Before cutting and final shaping the dough temperature should today be 20 degrees + -

Remove to a very floured surface. Remove a little air with your fingers (puncture with your fingers). Carefully open the dough. Cut to the desired size. Sprinkle with vegetables (sliced ​​in the thinnest mandolin with olive oil, turmeric, oregano, thyme, garlic and salt).

Bake at the highest heat you have

15-20 + - minutes to 400 g + - depending on the oven

Successfully

For jabs cut at the desired weight, shape very gently into an elongated shape. The "seam" will be at the bottom on floured fabric in reverse baking "and the seam" will be up to a baking of 20 + - minutes to 350 g

About 270 degrees with steam for the first third of baking

Good luck;) Gabbats

1 kilo of white flour is better than nitoba I use the flour of the big mills

250 g of sourdough

20 g salt

750 g of water

50 g of olive oil

Put all the ingredients except the oil at a slow speed for 3-6 minutes depending on your mixer

After about 6 minutes add salt

Gradually increase speed and pour in the oil slowly.

Inflating in a greased container make a fold every 40 minutes up to 2 folds + -

Up to 80% puffing + - (more than regular bread, remember that there is no design for the dough, so puff more)

Before cutting and finalizing a very delicate and high high the dough temperature should today be 20 degrees + -

Remove to a very floured surface. Remove a little air with your fingers (puncture with your fingers). Carefully open the dough. Cut to the desired size. Sprinkle with vegetables (sliced ​​in the thinnest mandolin with olive oil, turmeric, oregano, thyme, garlic and salt).

Bake at the highest heat you have

15-20 + - minutes to 400 g + - depending on the oven

Successfully

For jabs cut at the desired weight, shape very gently into an elongated shape. The "seam" will be at the bottom on floured fabric in reverse baking "and the seam" will be up to a baking of 20 + - minutes to 350 g

About 270 degrees with steam for the first third of baking

Variations

Small halfted tomatoes, olives and bell peppers are good both inside and on top of focassia, while onions and basil leaves are good as topping.

Biga (pre-ferment) : day 1

BF : 100g

AP : 50g

Water : 150g (100%)

SD : 30g (20%)

Mix together

Cover with a wet tea towel and let bulk ferment at room temperature for 2 hours

Re-wet the tea towel and retard in refrigerator over night

Dough : day 2

Biga : all of it.

BF : 200g

AP : 100g

Water : 240g (80%)

Salt : 9g (2%)

Mix together

Fulllyse covered with a wet tea towel for 1 hour (I am not sure fulllyse is a word, but it is autolyse with all ingredients added)

Do 6 rounds of S&F with 30-45 minutes apart (still covered)

Depending on room temperature the total time of fullyse, S&F & rested bulk ferment should be around 6 hours

Cover with a dry tea towel or don't cover at all and retard over night in refrigerator

Bake : day 3

Slight fry fresh garlic, rosemary & thyme in a 1/4 cup of olive oil

Use half of the olive oil blend to oil up a deep baking tray (I don't know the size of mine)

Pour out the cold dough into the oiled baking tray and even it out by stabbing your fingers carefully into the dough (I like this part the best).

Blend some garlic powder and some bigger salt flakes and spread it over the dough

Chop some olives, tomatoes and red onions and place crest it into the surface of the dough

Spread the last half of the olive blend over the dough

Bake in oven at 200C for 40 minutes (my oven, yours may vary)

Enjoy.