Focaccia with olives prepared with sourdough. Sourdough is an excellent natural yeast, suitable not only for preparing bread, but also for pizzas or focaccias. We offer you the recipe for focaccia with olives prepared with sourdough. You will get a natural leavened homemade product, free of chemical yeasts, preservatives, hydrogenated fats and tropical oils. Instead of flour 0, you can use type 2 flour, a semi-wholemeal flour that can be found on sale in organic food stores.
La mother pasta Is a great one natural yeast, suitable not only for prepare bread, but also for pizzas or for buns. We offer you the recipe of focaccia with olives prepared with the mother paste.
You will get a homemade product naturally leavened, free of chemical yeasts, preservatives, hydrogenated fats and tropical oils. Instead of flour 0, you can use type 2 flour, a semi-wholemeal flour that can be found on sale in organic food stores.
100 grams of sourdough
100 grams of type 0 or type 2 organic flour
200 milliliters of water
You will have to start preparing your focaccia from sourdough refreshment. If you keep the sourdough in a jar, in the refrigerator, let it rest at room temperature for about ten minutes before moving on to refreshments. Then pour it into a bowl along with 200 milliliters of warm or cold water. Mix with your fingers until the sourdough is completely dissolved in the water. If needed, add a little more water. At this point, add the flour and mix everything until the sourdough has returned to its initial consistency. His volume Sara doubled. Divide the sourdough into two equal parts and place one part in the jar. Close it and transfer it back to the refrigerator. Leave rest the sourdough remained in the bowl, at room temperature, for at least 30 minutes, up to 1 hour, after covering it with a damp cloth.
Ingredients for the dough
400 grams of type 0 or type 2 organic flour
30 milliliters of extra virgin olive oil
150 milliliters of warm water
2 tablespoons of whole coarse salt
1 teaspoon of corn or rice malt
1 pinch of fine salt
30 pitted green olives
Fresh or dried rosemary
How to prepare focaccia
When the resting time of the sourdough has elapsed, start with preparation of the dough real. Gradually add the water and flour to the sourdough and knead vigorously, as in the preparation of bread. Pour in the extra virgin olive oil and continue to knead. Also add a pinch of whole salt to flavor and 1 teaspoon of corn or rice malt for facilitate leavening. Malt can be found on sale in organic food stores. If needed, adjust the consistency of the dough by adding a little more water or flour. It must be similar to pizza dough.
If malt is not available, you can omit it without problems, or replace it with a teaspoon of whole cane sugar. When your dough has reached a smooth and homogeneous consistency, place it in a bowl, cover with a damp kitchen towel and leave rest from 6 to 12 hours, until it has doubled its volume.
I leavening times they can vary according to the external temperature and the strength of the sourdough. A useful tip is to store the bowl with the dough in a place in the house sheltered from drafts. You can store it, for example, in the oven when it is switched off, to be left slightly open.
After the rising time has elapsed, you can start roll out the dough. Prepare a round pizza pan and grease it with extra virgin olive oil. Roll out the dough with your hands, pressing well along the edges of the pan. To obtain a thicker focaccia, the advice is to leave it rest for another 30 minutes in the pan, before dressing it. Then you can sprinkle it with a drizzle of oil and create the classic conchette with your fingers. Season the focaccia by adding the pitted green olives whole or cut in half, the coarse salt and dried rosemary. Bake the focaccia with olives a 180°C and cuocete for 25-30 minutes until golden brown.
Sourdough: homemade natural yeast
Gluten-free sourdough: how to prepare it and how
Sourdough: we prepare green olive bread
READ all the recipes with MOTHER PASTA