Sourdough focaccia with cherry tomatoes

So the day when I’m going to share my first sourdough recipe has come and I feel a little bit nervous. If you have any kind of questions about this recipe, please don’t hesitate to leave a comment or reach me via  email dezigotek(a)gmail.com.

(🇸🇰 slovenský preklad nájdete za anglickým textom).

A few notes before we start.

– you can also use this dough to make pizza

– I use a kitchen robot kneading, but if you like hand kneading, go ahead. It’s over +30C here and I’m trying to avoid any chance to be warmed up.

– if you don’t have sourdough starter, here is a great link how to grow your one. In this recipe I use wheat starter which is “rye based”. It means that I took my old and easy to work with rye starter and “fed” it with wheat flour for a few times.

Here we go with the recipe

– 120g of levain (take 100ml of water, 100g of flour of 1tbs of mature starter)

– 280g of all purpose flour

– 180ml of water

– 3 tbs of olive oil + 1 tbs to grease focaccia before baking

– half tsp of turmeric powder (not necessary, but I discovered that I like my focaccia being slightly yellow)

– 2 tsp of salt

– 1 tsp of dry rosemary powder

– handful of cherry tomatoes

– pinch of fresh rosemary leaves

black pepper.

Directions

  • Make a levain. Combine flour, water and mature starter in a jar and set aside covered for 6-8 hours for the night. (for the night about 6-8 hours)
  • Take 120ml of grown levain from the jar and combine with water and flour at the bowl of the robot. Combine levain leftovers with mature starter and return the latter to the fridge or wherever you keep it
  • Knead the dough for 15min on the second speed. Cover the bowl with a kitchen towel or plastic foil and let the natural fermentation magic begin. The dough should grow twice in size, depending on the temperature, it takes about 5 hours. . I waited for 4 hours this time.
  • Add salt, spices, oil the bowl and knead again for 15 or 20 minutes. The dough should be very elastic in the end.
  • Famous bakers will not support this step, but I’m not looking for their validation 🙂 I don’t roll out the dough before putting it into the baking form. Transform the dough into a greased baking form with a spatula and “spread” it over the form. Press cherry tomatoes into the dough, grease with olive oil, season with salt and pepper, cover with a kitchen towel of plastic foil and let the dough grow again for about 2 hours or so.
  • Bake focaccia in the oven preheated to 250C for 15minutes. Let it cool on the wire rack.
  • My last comment about this recipe will be: don’t be afraid to start sourdough baking. It’s much easier than I expected.

    🇸🇰 Kvásková focaccia s cherry paradajkami

    Deň, keď konečne pridám prvý recept o kváskovaní je tu a ja som trochu nervózny. Ak budete mať hocijaké otázky ohľadne receptu, kľudne mi ich napíšte do komentára.
    Pár poznámok predtým, ako vlastne napíšem recept:
    – toto cesto môžete použiť aj na prípravu pizze.
    – na zamiesenie používam kuchynský robot, ale ak preferujete ručné miesenie, tak kľudne do toho.
    – Ak ešte nemáte kvások a bývate v Bratislave, rád sa oň podelím, stačí mi napísať. Alebo použite návod, ktorý nájdete na tomto linku.
    A teraz už ten recept:
    100g kvásku, ktorý získate tak, že zmiešate 100g múky, 100ml vody a polievkovú lyžicu materského kvásku.

    280g hladkej múky,

    180 ml vody,

    3PL olivového oleja + 1PL na potretie.

    2ČL soli,

    pol ČL kurkumy,

    ČL sušeného mletého rozmarínu

    Cherry paradajky a hrsť čerstvých listov rozmarínu, čierne korenie.

    Postup.
    1. Urobíme kvások. Zmiešame múku, vodu a polievku lyžicu materského kvásku v sklenej nádobe, premiešame, prikryjeme potravinovou fóliou a necháme kvások pracovať 6 až 8 hodín.

    2. Z nádoby odoberieme 120g kvásku, ktorý pridáme to misy kuchynského robota. Zvyšok kvásku vrátime do nádoby s materským kváskom. Pridáme múku a vodu a miešame hákom na cesto 10 až 15 min na druhej rýchlosti. Misu prikryjeme kuchynským uterákom alebo fóliou a necháme cesto nakysnúť 6 až 8 h, záleží na tom, ako teplo máte v byte.

    3. K vykysnutému cestu pridáme olej, soľ, kurkumu  a čierne korenie a vymiešame ešte 15 až 20 min. v robote. Hotové cesto má byť veľmi ťahavé a elastické.

    4. Ďalší krok profi pekári asi nepodporia, pretože cesto nevaľkám, ale dávam rovno do formy. Našťastie, o ich pochvalu sa momentálne neuchádzam 🙂 Vymiešané cesto teda preložíme spatulou do okrúhlej vymastenej formy a roztlačíme ho na celú formu.  Do cesta vtlačíme cherry paradajky, potrieme ho olivovým olejom, okoreníme a osolíme, prikryjeme kuchynskou utierkou alebo fóliou a necháme cesto kysnúť ešte 2 hodiny. Focacciu pečieme 15 min. v rúre predhriatej na 250°. Upečenú focacciu necháme úplne vychladnúť na mriežke.

    Posledná poznámka, ktorú pridám k tomuto receptu: nebojte sa kváskového pečenia, je oveľa jednoduchšie, ako by ste čakali. Viem to z vlastnej skúsenosti.

 

2 thoughts on “Sourdough focaccia with cherry tomatoes

Add yours

  1. I absolutely love how you put the cherry tomatoes on top! I tried to put sun-dried tomatoes on top of my focaccia one time and they burnt to a crisp. I will have to try using cherry tomatoes next time like you did, thanks for sharing! (:

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: