Sourdough focaccia in a pan with olives and sundried tomatoes.

Hello everyone!

Just wanted to share a focaccia I made yesterday.

I think I made it with -650g of strong flour (might have been 800g) 😂 -80% hydration, 200g starter. 10g salt.

And the let it rest in the fridge untill next day with a occasional fold.

Poured it into the pan and the shoved a bunch of chopped up olives,sundried tomatoe, rosmarin, olive oil, salt, the province-mix-spice.

Approximately 45min in oven at 220degrees , tossed it in and at the same time added hot water on a plate below.

Any tips or tricks are appreciated!

letraset 2 points 3 years ago

Looks delicious, well done. 200g of starter is a lot more than I normally use (roughly around 40g when I bake a bread). Was it the recipe calling for this amount of starter, or did you wing it?

I'm always worried about using too much of the starter, and I'm not sure I have a reason to be worried about it.

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Rikape 2 points 3 years ago

Thanks! I have to admit that I do quite a big of winging it but when I started baking I tried to follow this video/recipe with Patrick Ryan and he uses quite a lot of starer compared to other recipies.

I feel like his teaching style is very down to earth and easy to understand.

https://ilovecooking.ie/...

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brownbreadboy 2 points 3 years ago

For a second looking in the dark with my eyes slowly losing focus and about to doze off, though this was the aftermath of the 3 day challenge on lemmy

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Rikape 1 point 3 years ago

Hmm, not aware of any 3-day challenge other then the poop one! Is that the reference?? 😂😂😂

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brownbreadboy 1 point 3 years ago

Hahaha that was what I was referring to but looking at the picture now wide awake this morning, it looks amazing!

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doodgelukkig 2 points 3 years ago

That looks delicious, good job!

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Rikape 2 points 3 years ago

Thank you! 🙏🏻 quite happy myself!

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