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Homemade focaccia with sourdough



You can make an airy sourdough focaccia like this in your own kitchen at home! And Panasonic’s small appliances have made everything much easier.




Start by preparing the sourdough to make sure the focaccia rises beautifully! When you decide to make your focaccia, you need to refresh the sourdough at least 4 hours before preparing the dough. Refresh the sourdough by whatever means you think best (for this recipe I used a liquid refresher) and leave the sourdough to ripen for 4 hours at 19°C (if you can, leave it for 6).


Mix the sourdough, water and flour together in the bread maker, set it to programme 32 (for pizza) and let it work the mixture for 10 minutes, then add salt and let the programme run to the end.


Remove the mixture from the bread machine and knead it with the stretch and fold technique, on a marble worktop, until it is perfectly smooth, then let it rise in a large bowl covered with a lid but leaving a small air gap (to allow the mixture to breathe as it produces CO2). Let it rise for 3 hours at 19°C, then put it in the fridge for 12 hours.


Remove the mixture from the fridge and place it on the well-floured marble worktop. Divide it into two portions and knead it without deflating it (the aim is to give it a rectangular shape that will fit into the baking pans).
Oil the glass oven dish and the conventional steel pan and delicately lay the kneaded mixture in them. Spreading your fingers, press them into the dough to create small indentations all over the surface of the focaccia, then season.
Quickly prepare some sautéed artichokes and scatter them at random over the focaccias together with the olives.
Add a drizzle of extra virgin olive oil and bake one at a time in the preheated oven at 250 °C for 20 minutes.


Homemade focaccia with sourdough

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Adjust Servings:
700g type 1 flour
200g sourdough for first refreshment
460g water
13g salt
3 artichokes
100g taggiasca olives

Martino Beria

Martino Beria

Martino Beria is an Italian chef, graduated in Food Science and Gastronomy, specialized in plant based cuisine. He is also an author and consultant for restaurants and food companies.

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