Easy Sourdough Focaccia Recipe
Prep
40m
Cook
25m
Total
1h 5m
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Ingredients
12 servingsLevain (1:10:10, Overnight Or About 10-12 Hours)
Sourdough Focaccia Dough
Olive Oil And Toppings
Steps
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Nutrition Facts
Per serving374 calories
Calories from
- Protein 10%
- Carbs 56%
- Fat 34%
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Fat High 14 g 21%
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Saturated Fat 2 g 10%
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Carbohydrates 51 g 17%
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Fiber 2 g 8%
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Sugar Low 1 g 2%
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Protein 9 g 18%
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Cholesterol Low 0 mg 0%
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Sodium High 749 mg 31%
% Daily Value is based on a 2,000 calorie diet.
Notes
Bread flour: Bread flour has a higher protein content than all-purpose flour, which helps create the airy bubbles and chewy texture that make focaccia so good. For best results, use a higher-protein flour. If you’re new to working with wetter doughs, reduce the water to 400 grams to make the dough easier to handle. Want even more height and stretch? Try using high-gluten bread flour—or boost your bread flour by mixing 490 grams bread flour with 10 grams of vital wheat gluten.
All-purpose flour: To substitute all-purpose flour, decrease the water to 350 grams and proceed with the recipe OR use the recipe as written but substitute 475 grams all purpose flour and 25 grams of vital wheat gluten for the flour in the recipe.
Sourdough Starter: The levain in this recipe can be substituted with ripe, bubbly, active sourdough starter if you prefer.
All-purpose flour: To substitute all-purpose flour, decrease the water to 350 grams and proceed with the recipe OR use the recipe as written but substitute 475 grams all purpose flour and 25 grams of vital wheat gluten for the flour in the recipe.
Sourdough Starter: The levain in this recipe can be substituted with ripe, bubbly, active sourdough starter if you prefer.
Imported & edited by @christina
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