Overnight Sourdough Focaccia
Вставка
- Опубліковано 12 чер 2024
- A simple recipe to make super fluffy sourdough focaccia.
Updated temps and cold proof option, also tips on sticking in pan, and how to brown the bottom. rosehillsourdough.com/recipes...
Free Sourdough Resources!
rosehillsourdough.com/free-so...
My Sourdough Book: bit.ly/3YdP3fI
My PizzaBook: bit.ly/3pOjFq2
The BreadMat: bit.ly/3Rq7XOr
RHSD Proofing Basket: bit.ly/3jt3Ww2
Organic Bread Flour: bit.ly/3jk0owc
My Favorite Pizza Oven: bit.ly/40qVwWq
My Favorite Combo Cooker: amzn.to/3JBvmdB
Focaccia Pan: amzn.to/3RzL632
Turning Peel: bit.ly/3Ygkg1S
The Best Detroit Style Pan: amzn.to/3jn0naO
RHSD Shirts: bit.ly/40mJiOJ
10% Off Bread Lame: bit.ly/3HtZ0iy
Follow Me on Instagram: / rosehillsourdough
Oh beautiful! I'll have to give this a try!
This is perfect. It's short, informative and overall nice explained. Looking forward to baking this.
🙏🙏 thank you! Enjoy the recipe!
Amazing! I will try someday.
Wonderful video and instructions. Thanks!
Made this and it’s so, so good! Thank you for sharing the recipe
Gwend Lim I’m so glad!
straight to the point. No bull. Thanks. Exactly the recipe technique Ian looking for.
Thank you!
Agree 100%!
i hit subscribe immediately
Can't count anymore how many times I've made ! Shared it with my family, neighbourous- everyone loves it! It is so good !
I'm so glad!
My go to focaccia! Easy and delicious!!
One of my staple recipes now. Easy, almost failsafe and sooooo tasty
I’m so glad! I agree, super tasty!
I make this once a week, perfect and delicious every time. Favorite toppings so far:
1) cut cherry tomato & caramelized red onion with sea salt,
2) kalamata olives (whole, pushed in while dumpling) + everything bagel seasoning
I have shared multiple times on fb and EVERYONE has had success with this terrific, simple, delicious recipe & video. THANK YOU!!!
I'm so glad you're loving it!
It is the BEST focaccia I’ve ever had btw!😊
I made this recipe twice this weekend. TWICE! It’s exactly like the focaccia I’d eat back in Italy.
😭😭😭 I’m so glad! Can I use this as a testimonial??
actual MVP for this
George Asiedu 🙏🙏
Great video!!! Hope to see your bagel recipe :)
carrie edmonson thank you! I’ve been working on the video for that and will post in feb hopefully. If you want the bagel recipe now, it is in the ebook! rosehillsourdough.com
dough made for tomorrow. I'm going to try a sweet one with mixed berries and an oat/butter/sugar mix crumbled on top
Anne fonteyne yum! That sounds great!
great video! thanks..Ron
I'm glad you enjoyed it!
Ok I've made this three times now and each time it turns out good but different than the others. That's just learning how to work with sourdough I think. It's a very easy recipe, less work than most bread recipes I've used, and very forgiving. I haven't played around with toppings, but the flaky sea salt is always a winner. This bread is light, soft, crunchy, and oily (in the best way). I highly recommend!
I’m so happy you are enjoying the recipe Monica! And yes that’s just the joy of sourdough! The best ways to make sure you can start replicating results is to always feed your sourdough the same, use the same flour in the recipe, and record water and dough temps!
Request? Olive bread using poolish please.
Thanks for your amazing recipes! I've probably made this 15 times now and it never gets old. :) I was wondering if you've ever tried freezing a loaf after you bake. I'm hoping to save a loaf for a few weeks for a friend.
I’ve never tried but I don’t see why not! I would let it cool completely then seal and freeze. Good luck!
Thanks, Mike! Made for Mother's Day. Good news, Mom loved it. Bad news (for her), so do I.
Hahaha! Gotta make two 😂
Whew!
1. My starter isn’t ready so I made a poolish, that passed the float test.
2. Stretch and fold and coil folds, all good. Dough was strong. Set out overnight with the wet towel about 9:30 pm.
3. Awoke around 7 am. Dough had risen slightly but no bubbling or jiggle. Dough was about 73 degrees. Suspected underproofed, moved it to a warm sport, about 87 degrees, and dough came to life.
4. By 12, a fingerprint test refused to dimple and was sticky. Got nervous dough had begun to overproof. Moved my dough back to low 70s environment. It began to rise, at least 50% but likely more.
5. I tested dimpling with 1 oiled finger - finally ready.
6. Oiled bread and hands. It dimpled as expected. I sprinkled coarse salt, baked for same temp and time. Looks great.
7. My first starter dough and only my 2nd focaccia. I look forward to becoming more assured because each step was a little daunting, ha.
It’s cooling on the rack. I appreciate the video as I’ve watched each step 10 x. It rose beautifully and I can’t wait to taste it.
Thank you for your efforts.
Wow! What a journey you went on!! Thank you for YOUR effort!
Did it yesterday and it came out amazing! Thanks!
What hydration do you keep your starter?
Nathalia Croudace nice! Great job! 100% hydration check out my 1:2:2 video
I started off making this from your ebook but I'm so glad I found your video too. I'm new to bread making and seeing it is 100x more helpful than reading how to so the folds (for me anyway). I had so much reinforced starter I ended up making two batches :) I just put the dough in their cake pans for their overnight rise, it's 4 pm and my kitchen is 72 degrees. Do you think they'll be ok till about 7:30 am tomorrow or should I bake them later tonight? I did use cold water to make the dough.
They’ll be fine overnight!
@@rosehillsourdough thank you 😊
I (Swiss) made this for my Italian parents in law. They looooooved it. 😁 To double the recipe do you also need to double the sourdough? Beginner question...
Just double everything in the recipe! That’s the beauty of doing everything by mass. It’s super easy to scale. And I’m so glad they loved it!!
Great recipe! Will make this maybe weekly! My first batch I put sundried tomatoes and feta. The feta was fine but the sundried tomatoes burned! It also need more than 20 minutes as it was under 😔. I'm sure it's because of the added toppings. Any tips on how to not burn the toppings?
Joey Banh I thick cut all my toppings and toss them in oil before baking to help prevent burning. I haven’t tried sun dried tomatoes! Sounds tasty!
Hey! I'm currently trying out your amazing recipe, and I found out that I only have a 11'' round pan and a 7.5'' square one, I already made the dough so I can't adjust it.. which one do you suggest I use ? Thank you !
sararegua the 7.5 square will be a little thicker... I’d go with a thinner 11” round
Do I need to adjust the time/temperature of the bake if I'm using a cast iron instead of a cake pan?
Thank you for this video.
I don’t know! I haven’t tried. It may need more time. May even benefit from a tenting of foil at first if you have to increase the time
I like this recepit Very Much!
Thank you for sharing!
A question!!
Can I rest the dough overnight in the fridge instead of a room temperature!
I live in Singapore, one season climate Hot and humid! around 79°9F humidity 63%!!!
Looking forward to your answer!
Much appreciated!
Edith
Rosehill advised others that 72-77 F degrees overnight was ok, I guess 79 is ok too, and use cooler water. I'll put mine in the fridge if I want to delay baking.
Can’t wait to try this! I do have one question. Must the pan be nonstick? If so, is a springform pan going to work? I either have a regular 8” aluminum cake pan or a 10” nonstick springform.
No on springform as the oil will leak out. Try parchment if you’re worried it will stick!
@@rosehillsourdough Thank you!
Hei! Thanks a bunch for this amazing video and recipe! Clear and easy! I was wondering, if I want to leave it outside at room temperature (23/25 degrees), how long should I let it stay to rest on the pan before put on the oil and make all the holes?
Lina Zheng I let mine sit out overnight at these temps without issue. Just use cool water in the dough and you’ll be fine.
Rosehill Sourdough Thanks! How many hours is overnight? 8hrs? :-)
Lina Zheng start to finish go at least 12
Rosehill Sourdough thanks a bunch!
Love the video. I am baking this morning and noticed that the recipe in the e-book says to cover during the first 15 minutes of baking time. Not sure if that is a typo? Thanks
Hey Deb! The latest version of the ebook is always right 🙌 I can update that, I can’t update the videos here easily. The covered parbake helps get a fluffier crumb and a crispier bottom!
@@rosehillsourdough thank you. I cooked it uncovered and it was fine. Love the flavor. Will cover next time.
Hi! This is a nice straight forward recipe and instructions are great. A quick question, the temperature in my home stays between 76 f and 92 f. What do I do for the overnight proofing? Should o transfer it to althe baking tray and put in the fridge?
You can use warmer water and proof for about 5 hours then leave in the bowl and put in the fridge for an overnight rest. In the morning you can put in the pan and allow to come to room temp then bake. I call this the cold proof alt in the ebook. Or you could use cool water in the recipe. My kitchen was about this warm when I developed this recipe. Cool water works well in warm climates.
@@rosehillsourdough thank you.
My baked focaccia sticks to pan like crazy. Any tips to do a clean pull, without breaking the focaccia. And how soon or late should we take it out of the pan?
I like how this just cuts to the chase and doesn't use up a lot of time. Most pizza recipes that use oil add the oil in just after the water with the theory that oil impairs the flours ability to absorb water if you do it with the water. Any take on that? (proof is visual, so I think I know your answer, but just want to know your thoughts.)
I haven’t seen an issue here because the amount of oil is so low I don’t think it would impair the absorption but I just downloaded a paper on absorption specifically talking about fat and water absorption in grain cells so I’ll give that a read an try to remember to report back 😂
what is the minimum amount of time that the overnight rest can be?
I finished my final coil fold, and I would like to bake in about 8 hours, is that okay?
It just depends on your ambient temperature and how warm your dough was when you made your dough. If it's warm enough 8 hours will be fine!
I bought Nordicware 1/4 sheet pans with the lids to make and store easily while bulk fermenting happens. I used 1tbsp of olive oil on the bottom of the sheet pan before I added the dough to ferment. My pan was well covered in EVOO but when I baked it the dough stuck heavily to pan. I did not grudge ferment. Please help! What can I do to prevent this. I bought these sheet pans with lids for this bread as when I do multiple batches the lids are perfect. Is there a trick I can use?
Try the butter trick. Butter the pan first, then olive oil. The combo of the saturated and unsaturated fats seems to help with pans that like to stick. You can also go under the dough and loosen it before dimpling. Hope this helps!
isn't 60g of starter too little for this amount of flour?
Hi, I just made this and it turned out beautifully, but I can't get it out of the pan, I used quite a lot of olive oil, any idea what I could do for next time/how to get it out? Thanks
Hi! Yes check out my Instagram post about focaccia FAQs. I show a technique where you loosen it from the pan prebake with some more oil. The issues can be with longer ferments that the acid made eats through the oil and bonds the dough to the pan. You have to break this bond prior to baking or it will stick. I’ve seen it on bare or lightly coated non stick pans and on really great non stick pans with long cold ferments. Try the loosening technique next time and it should slide right out!
@@rosehillsourdough thanks so much! Managed to get it out of the pan, and it's so good... Sour and chewy, I've never been a focaccia fan but you've made me a convert! Will try your tip for next time, thanks again!
if the temperature is high in summer, instead of keeping the focaccia dough outside to rise overnight, what can we do??
Manuela Lo Conte you can still leave it overnight, just use cooler water in the dough
If the sourdour starter is fed 8-12 hours ago, is that just after your peak height or at discard stage? My starter reaches double quicker at room temp and I keep mine in the fridge so I wanted to know which stage 8-12 hours puts your starter at. Thanks!
Just looking for peak. Mine peaks in 8-12 hours. Yours may be different!
Hi, I tried to follow along with your recipe yesterday and my dough was too wet to handle properly throughout - to the point where the indents I made at the end weren't holding their shape . My starter is 100% hydration, should I add more flour next time or would you recommend any other fix?
My starter has always had a more liquid consistency so I'm thinking it may the be the reason
I’m going to assume your flour has a harder time absorbing the water, maybe you’re using plain or AP flour. Just drop the water to 75% in this recipe and you’ll have an easier time!
what happens when you live in Las Vegas and it's rarely 65°f 😅 can I cold ferment in the fridge?
Just use cold water and shorten the proof a bit and you’ll be fine 👍
I made this recipe, the bread is light, fluffy with really good taste. Any suggestions for removing it from the pan easily?
Thank you.
Some pans just stick. Try to limit the amount of time it cold ferments in the pan. There’s a decent explanation in the FAQ of the ebook about sticking
If I don't butter my glass pan, it sticks like glue. If I do butter my pan, it doesn't stick at all.
I just did 2 coil folds instead of 3 last night by mistake . I hope it comes out okay.
It will be fine!
Hi , thanks a lot for your recipe. I don’t understand clearly about the baking time , first 450 degree Fahrenheit and then you low it to 180 degree Fahrenheit ??
Turn 180* as in spin it around half way. Not lower the temperature 👍
@@rosehillsourdough oh thank you so much 🙂🙏
Any recommendations on how best to divide this dough when doubling or tripling the recipe? I find that I end up deflating the dough.
That is a lot of dough! I would do it right before the last coil fold, divide, coil fold, and put in to pans
@@rosehillsourdough Thank you! I'll give that a try
My focaccia tends to end up with very large holes at the top of the crumb. Inside it’s practically detached from the the crumb itself. I’ve left it out on the ktichen overnight for around 12 hours as my kitchen can get get quite cold. Is it underproofed?
I would say yes it's under proofed. Try warmer water in the mix.
Is this a discard recipe fed once or we use ripe starter ?
You sourdough that has peaked, fed about 6-10 hours ago
What is a sourdough culture? I didn’t get that part.. I’m from Germany and would need to buy it here that’s why I’m a little confused since you also said something about preparing it :)
It's just another name for sourdough starter, levain, mother... etc
Can I sub out AP or wheat flour for the bread flour? Those are the only flours I have in my pantry.
If you do 100% AP drop the water to 70%. I wouldn’t do 100% whole-wheat as it will be too dense. You can try 80/20 AP/WW but I wouldn’t do more than 75% water
Rosehill Sourdough Thank you for the fast response. I wasn’t too far on my guess last night I made the focaccia with a 75/25 AP/WW ratio. The dough has risen nicely. Looking forward to baking it off!
Thank you for posting! so good! already made it twice! I'm baking in a glass pan (Pyrex style) - what can I do to avoid the Focaccia sticking to the pan? More oil?
Some pans like to stick more than others. I posted on Instagram about focaccia FAQs not too long a go. There is a video showing a technique to loosen the dough from the pan before baking to help with sticking.
Thank you for this video in addition to your PDF.
In the PDF it says that if I don't want to bake it in the morning to put it in the fridge until I am ready to bake. Does this mean after the overnight rest or instead of the overnight rest? I guess after, right?
Michele Fr yes after. UNLESS you aren’t going to bake it in the next 4-6 hours or so. If you are, use warmer water in the dough and put it in the fridge instead of out overnight
@@rosehillsourdough thank you so much!
Can I do the folds after the overnight rest?
Sravanthi Selvarangam I wouldn’t. It’s possible after the long rest that messing with the dough at that point would deflate the dough
Thanks! It was too late last night, so did only 2 folds... baking it tonight. Hopefully it will come out good.
Can you rest the dough overnight in the fridge? My house is very warm
You can just use warm water in the dough and leave it in the bowl to rest in the fridge, not in the pan. Transfer to the pan in the morning and let it come to room temp before dimpling (3-5 hours)
I followed the recipe but my focaccia stuck to my pan and got grossly mutilated while I attempted to get it out of the pan. The bread itself was fantastic but how should I solve it sticking to the pan?
Try cold butter in the pan. Then oil. Then dough.
Hi there I started this dough and it was too wet to form into a ball. Is it ok to add more flour at this point? Thanks PS I’m a novice, never made sourdough before. 😊
Kim Green no extra flour, just let it rest it will come together!
Rosehill Sourdough thank you 😊
Same problem here, too wet to even do the pinch, waited more time and it doesnt get better
Nicolas Nogueira are you using AP flour?
Rosehill Sourdough 000 Flour
I did some little changes tonight. I went for only 1 coil fold and put it in the fridge for an overnight rest and will bake it tomorrow morning after warming it back to room temperature, providing it is doubled in size, yes. Is that legal? 😅. I failed on my earlier attempt, the focaccia was too sour and I guessed it might be due to an overly long fermentation (~24hrs)
Ha Chi Nguyen ah yes 24 hours room temp is probably too long. And yes coming from the fridge will be fine if you give it some time at room temp
Rosehill Sourdough i left it at room temp 5,5hrs ago but it hasnt risen much. May be my starter isnt strong enough or did i do something wrong?
Ha Chi Nguyen it may be your starter, it may be the water was too cold.
What diference would it make on a bread the use of unbleached flour vs bleached???
Probably not a ton, but in general it’s better to use unbleached flours. Bleached flours speed up the natural oxidation process of the flour and can remove some of the nutrients in the process.
@@rosehillsourdough thanks i will be posting on instagram my take on your focaccia recipe its looking pretty great
I've made this twice and when I dimple mine, it never forms those nice bubbles. What could be going wrong?
It’s most likely underproofed. Do a little warmer water or a little longer proof next time. The ebook has good tips for proofing in the faq!
Thanks! I’ll try that. Also, I am running low on bread flour.... is it possible to try this with all purpose?
blacknectarine you can just drop the water to 75% instead of 80%
Argh help, my dough is so sticky and wet!! What have I done wrong?
It will be a bit wet on the first mix but if it’s still too sticky after 1 or 2 folds, you need to add more flour. You’re probably using a lower absorption or protein flour like all purpose flour. Add 25g of flour and mix again and you should be fine
Next time disable god mode.
I tried this a couple weeks ago and it stuck really bad to the pan. How do you keep it from sticking when it proofs in the same pan you bake with?
It's fo-cash-ia lol but yeah looks lush thanks