On the menu tonight – Focaccia Bread with Onion and Red Pepper!
This is a departure from my usual cooking, I don’t usually bake. I think I might be the only person who didn’t learn to make sour dough bread during the Covid era! So what changed? My boss recently brought in some homemade focaccia with a little olive oil and it was DELICIOUS! I decided that I would give it a try. My boss graciously brought me some sour dough starter along with some printed instructions and links. I also watched a few YouTube videos.
The result was fantastic, especially for my first attempt! My version was topped with a little chopped red onion, red pepper and some sea salt. I hope if you decide to take the leap, and you should, that you will take the time to make your own starter (or get some from one of your friends) and make a loaf of focaccia bread!
Foaccia Bread with Red Onion and Red Bell Pepper
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Loading...Foaccia Bread with Red Onion and Red Bell Pepper
Ingredients
- 2 Tbsp sourdough starter
- 550 grams flour (I used AP flour)
- 2 tsp Kosher Salt
- 1 Tsp sugar
- 1 1/2 cups room temperature water (make sure it's non-clorinated water, use bottled water if you aren't sure)
Instructions
Mix the ingredients, gently, with a wooden spoon until you don't see any dry flour (the dough will look kind of kragly, don't worry)
Let the dough rest for about 60 minutes, either in a covered container or with a damp towel over the bowl
After the 60 minutes of resting, gently fold over the dough a few times (I think I did about 8 folds) and then let the dough rest overnight at room temperature
The next morning/day -
Prepare a 9x13 baking pan with olive oil. Put enough olive oil to coat the bottom of the pan as well as the sides
Put the dough in the pan and gently stretch it out by lifting it and letting gravity stretch it out... I rotate the dough ball to let it stretch evenly
This is your opportunity to put whatever toppings you want on the loaf. I opted for dried rosemary, chopped red onion and red bell pepper
Let the dough rest again for another 8 hours, make sure to cover it again
Pre-heat the oven to 400 degrees, and when it's ready, sprinkle the dough with sea salt (or Kosher or pink Himalayan salt)
Bake for 25-30 minutes, until golden brown
Pull it out of the oven and let rest at least 20-30 minutes
Notes
Special equipment: kitchen scale