Ingredients
-
700g type 1 flour
-
200g sourdoughfor first refreshment
-
460g water
-
13g salt
-
3 artichokes
-
100g taggiasca olives
Directions
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.
Ingredients
| 700g type 1 flour | |
| 200g sourdough | |
| 460g water | |
| 13g salt | |
| 3 artichokes | |
| 100g taggiasca olives |
Note: The ingredient quantities are not compatible with Mini Breadmaker SD-PN100 - find the recipe suitable for PN100 (Smaller bread size) here
Steps
|
1
|
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). |
|
2
|
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. |
|
3
|
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. |
|
4
|
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). |
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