Sourdough Foccacia - Same Day Recipe (Works with Sourdough Discard aswell)

[@SimpleSourdough]

See more and find our handmade sourdough tools at instagram.com/simpelsurdej www.tiktok.com/@simpelsurdej www.simpelsurdej.dk

[@caasr57]

Pay attention to the dough, not to the clock. I continued kneading until the dough came together and pulled away from the bowl (~ 10min, medium speed in my Hamilton Beach stand mixer). I also found out that first kneading only the flour with 65% hydration until reaching window pane and then adding the remaining water plus olive oil, salt and levain, will make things much easier - even though it adds another step to the process.

[@annettereed6146]

I'm feeding my first starter and of course did it incorrectly. In fixing it I ended up with several cups of discard. This looks like a yummy way to use it.

[@melloman8210]

I’m here for the “I tried it and it was awesome” comments. I’m also here for the “I did it this way and changed this and added this and I think you need to change blah blah blah” comments 😂. Keep up the great content! 🤘🏻

[@SimpleSourdough]

Thank you so much! :D Check in to see our new video on the topic

[@charbertolahmahnz9173]

The thud when you let it drop was so satisfying

[@MissLittleTee]

23:00) Found the recipe I want to make in the morning. 23:30) Watched this video way too many times salivating. 0:00) Creeped back downstairs to move the mixer into the front room, so I can quietly start making the bread without waking anyone 😅

[@SimpleSourdough]

😃👌

[@MissLittleTee]

@@SimpleSourdoughit was so good I’m currently making another one.

[@celiamiranda3506]

This is my go-to recipe. I make it all the time.

[@syakiraalthigah]

Your recipe is my favorite, and every person that i gave loved it! Thankyou so much 🎉

[@SimpleSourdough]

❤️

[@andreaturno4904]

Interesting. I do focaccia in one day too but refresh the starter first to completely avoid any sower component (start in the morning and ready backed before dinner). I do not use the mixer to work on the dough. I just do a few manual folding during the first 2h before moving to the tray, and this is where I add a tiny amount of oil to avoid the stickiness (no oil in the first mix). I also use flour with higher protein (around 12%) as I like more the structure and less water (70%). The rest is pretty much the same. Btw the result is not the traditional focaccia genovese, but rather close to pugliese (sorry I’m Italian and focaccia in my home country comes in different regional variations). Anyway I agree it is delicious and 4 of us consume the equivalent of what you have made in the video during dinner.

[@SimpleSourdough]

[@WukongQA]

I'm surprised focaccia can be baked like a pie. In the sense that you can shift the dough immediately into the mold and just wait for proofing. It really was a revelation for me! Thank you ✊

[@SimpleSourdough]

:-)

[@Bigmacmagicmac]

Yep, was similarly surprised here also to see that.

[@marycarmengraham3437]

This is the best focaccia I've ever made. Thank you Chef. I only had to extend the baking time but it is absolutely fantastic. I will make more of your recipes.

[@SimonOShahan]

Tried your recipe for my first adventure in sourdough focaccia and it turned out wonderfully. I’ll be browsing your videos for future adventures. Sourdough is almost unheard of here in Japan; super soft “hotel bread” is the most popular in bakeries. Supermarket bread isn’t worth bringing home for the dog.

[@SimpleSourdough]

Awesome! :D makes me glad to hear

[@nicholascotardo3795]

Hello! As an italian baker i ll say that there are many many kinds of focaccia :) this is a type.. goodjob

[@SimpleSourdough]

Thank you so much! :D Check in to see our new video on the topic

[@maheenkadhemi3888]

I did this last night being my first time ,, it took way behind 3 hours to proof, but the taste was divine,so good

[@lwjar-m3d]

Excellent instructions. Thank you. 🙂

[@SimpleSourdough]

Most welcome!

[@Ashleyc30075]

Amazing to see such a wonderful result with no stretch or folds like the traditional method. My starter usually takes around 9 hours to reach its peak so I’m going to make this later and hopefully bake this evening. Such a fantastic easy simple method for sourdough Foccacia 😊

[@leahrose2517]

Just put mine in the oven! Praying it comes out ok, I put garlic, rosemary, sweet peppers, a little marinated shallots and kosher salt on ours. I'm super intimidated by this but it was super fun! I think I only had to watch 99 times😂. However, love your channel! Blessings from my kitchen in Kentucky!!

[@SimpleSourdough]

[@tamirarivas1061]

So I’ve made this focaccia twice in the past week and I can’t stop…they won’t let me stop…lol my family keeps asking for more, thank you for a great recipe and easy to follow instructions

[@marycarmengraham3437]

Amazing recipe, thank you.

[@teslarex]

Great use of discard. I’m gonna try this and use it in my Detroit steel pan and an Italian steel (low sides-sciachatta)pan. I like dark crusts and bottoms-olive oil the steel pan so it fries in the oil

[@Rickt2445]

Great video You and me have the same taste in toppings for our focaccia. My only constructive criticism would be to have a zoom in with your camera on the crumb of the your finished bread. You can't really see it from that distance. I realize it's in the thumbnail but still would be nice to see it in video.

[@stevej7329]

Made this today, came out great, added a few chopped up sun-dried tomatoes to the dough too.

[@SimpleSourdough]

Fantastic ☺️🙌

[@alteredLori]

OMG! excellent video! thank you so much! I am off to go and try this today! I think I will make 2 of them! Love the technique, love listening to you and not having all those pre-video discussions that are so boring. I am a new subscriber and look forward to watching more of your vids! tak skal du have!!!

[@SimpleSourdough]

Thank you so much Im very happy to hear that :-D

[@adaclemons5305]

I made two of them last night with my discard Sourdough. It was way passed its time to make Sourdough bread. I'm sew glad I found this recipe! Thanks for your video. ❤

[@SimpleSourdough]

Thank you so much, we have a lot of new videos out now and we got more coming on that

[@EricaRossini-s3b]

“So” not “sew” you’re not stitching the blasted thing together 😂🤦🏻‍♀️

[@baanggbumm3r]

Hey Peter love this! Only one round of proofing/rising instead of the usual 2 for this bread. Awesome!

[@SimpleSourdough]

Yep ☺️🙌🎉

[@klaskristian1]

Hi. I dont coldferment sourdough focaccia. I just ferment and proof it in room temp.bIt turns out great! I sometimes proof bread in room temp. Often i coldproof but not always. Sometimea i proof the around 3 hours I think the breads turns out great too. Though i prefer coldproofing because they are mire easy to score and handle when dough is cold. But i have never got the problems with them lacking in tang or flavour when room temp proofing them.

[@RL-fj9xz]

I am surprised how easy it is to make, I will try it this week.

[@SimpleSourdough]

Surely is :-) enjoy

[@nancydee6106]

Wow making. How long is the total time?

[@matthewmorgan2975]

Two excellent videos in quick succession 👍🏻🙌🏻 Fantastic sourdough Focaccia recipe and good choice of toppings 🤤 Thank you Peter and all at Simple Sourdough 🙏🏻

[@SimpleSourdough]

🙏♥️✨

[@Bigmacmagicmac]

Great recipe. I like how you comment and explain. One question, can I substitute the starter with dry or fresh yeast also? If so, how much would you recommend? Thanks

[@nicolasmts3264]

Approved from Italy! Nice recipe Peter!

[@SimpleSourdough]

Wow! Best approval I can recieve 😂🙏♥️ Im glad you like it!

[@ceeyalata1648]

Hi, I prepared this today. It’s my 1st time for focaccia & mine rose so high & I totally agree with you that it’s so satisfying pushing fingers into the airy, pillowy, soft dough! 😍 Your instructions are easy to follow! I’m just not sure if 240 degrees is Celsius for where you are or if it’s Fahrenheit for USA? 240 degrees does not seem hot enough. I hope I don’t screw up my beautifully decorated focaccia! Thank you so much for sharing your same day focaccia recipe! ♥️ EDIT to add that I baked it 450 degrees Fahrenheit for 30 minutes, the bamboo skewer I stuck in the center was a little wet still so I put a piece of foil loosely on top & continued to bake for another 15 minutes & it came out perfectly! 😍

[@SimpleSourdough]

Thank you so much! :D Check in to see our new video on the topic

[@ashpazi_turkishfood1561]

Thank you so much for the great recipe

[@SimpleSourdough]

Your most welcome

[@davidjmurphy]

Beautiful! What is the oven used in this video please?

[@blinkmeforever]

Thank you chief! Good help!

[@j3f00at]

Thank you. Lovely bread ❤

[@jillianmarie77]

So simple! Thank you!

[@SimpleSourdough]

Yes very :D thank you

[@thenourishedacre]

this was an amazing recipe thank you so much

[@SimpleSourdough]

Thank you too!

[@art2-d217]

The interval mix made no difference, after the first 30 min rest/mix, I waited another 30 min and mixed again. Dough was still a pool of wetness, would not pull off the sides nor stick to the hook. I even used less water (360g) and KAF bread flour (12.7% protein), as I've never had success with anything greater than 75% hydration. Is this is the issue? Anyhow end result was ok, but definitely not anywhere near an overnight bulk ferment with stretch/folds.

[@SimpleSourdough]

Awesome :)

[@LenaOlena]

Just baked this focaccia. Super! Brilliant recipe. Thank you so much 👍👍👍👏👏👏👌👌👌💯💯💯❤️

[@SimpleSourdough]

THANK YOU!

[@BeingReal1]

That is super impressive, and so easy with a standard mixer. Gonna give this recipe a go👏🏼

[@SimpleSourdough]

[@joost-pimbalis9165]

I don't have a kneading machine. Is this recipe possible by hand kneading? Love your videos, they are very inspiring.

[@zuli9025]

I don't have a kneading machine myself and tried it today with mixing the dough well, letting it rest for 30min working it a little bit and again. But kneading is sort of hard due to the high water content, so you won't have the consistency like in the video after the 2nd mix. Therefore I folded the dough about every 30min in the 3h-5h rest phase. I oiled my container with olive oil and did the folds in there. It came out pretty nicely.

[@shiminehuang3198]

Hi Peter, Why we use the sourdough levain beyond peak ? (Is it a kind of skill to make bread?)

[@SimpleSourdough]

We do that in the bakery, if you browse our website recipes you can find more answers to why :)

[@TheBrownieLady7]

I tried this recipe today and it is by far the easiest and best focaccia recipe. Thank you!

[@janetray2527]

ugh.... I just do not have room in my little kitchen for a stand mixer :( So, I appreciate when they include alternatives to a stand mixer

[@cindypb30]

Thank you for the grey video! I am going to use some of my discard to make this bread. Is the 240 degrees Celsius?

[@SimpleSourdough]

Yes :)

[@tamirarivas1061]

Ooh I’d like to see you make the sweet version. I made this with roasted garlic, tomato and rosemary and my family devoured it 😊

[@SimpleSourdough]

Thank you so much! :D Check in to see our new video on the topic!

[@nagashg60]

I tried it yesterday, soooo good, it was gone in 5 minutes. Thank you!

[@SimpleSourdough]

[@jacobjuulhannefalkjensen3877]

Hej Jeg har ofte svært ved æltningen på maskinen. Jeg synes hurtigt min dej bliver “slap”. Jeg kan kun kører på laveste hastighed og kort tid af gangen. Har du et fif til noget jeg skal gøre anderledes?

[@SimpleSourdough]

Bedre mel og pas på ikke at overælte

[@marianneleth4957]

Hej Peter! Did you say you use the same dough for making brunsviger? If so, do you add a little sugar to the dough and cut back the salt?

[@FishOutOfWaterToronto]

I'm trying this now :)

[@annerowenachee1749]

I’m salivating…😛😛

[@SimpleSourdough]

:-D

[@gretazukaite7275]

Thank you !!

[@SimpleSourdough]

Very wecome!

[@agoodwifeofficial]

This recipe is absolutely delicious and fast! It's always a winner for my family ☺️

[@SimpleSourdough]

[@اميكلشيئ-ع2ظ]

Thank you

[@SimpleSourdough]

You too! :)

[@adaclemons5305]

Do you have a printable recipe? I just did my first gluten free Focaccia bread for my granddaughter. Can't wait to try this...

[@SimpleSourdough]

Yes on our website :)

[@DANVIIL]

Beautiful result!

[@charlescoats7425]

I know right? I’m making this today!

[@SimpleSourdough]

Thanks!

[@SimpleSourdough]

@@charlescoats7425 Sweet:)

[@meowjing]

Thanks for sharing

[@SimpleSourdough]

Very welcome :)

[@bertilolsson5203]

Really nice video and recipe, subscribed. Will try this! Keep up the good work :)

[@SimpleSourdough]

🙏🙏

[@roxanne4534]

My dough was way to sticky with the 500 grams, I probably added another 100?? I use a kitchen aid mixer. ideas??

[@Guylangloisartist]

Iam going to make this today

[@SimpleSourdough]

Awesome!

[@gailgulliver8970]

MMMmmm lovely .x

[@kathsch8966]

Is the oven preheat 240 degrees fahrenheit or celsius?

[@jk1440]

I'm trying this today :) It hasn't come together properly after the 30min rest and some mixing. I assume I should just let it rest for another 30 then mix again?

[@SimpleSourdough]

Yes or mix at faster speed :)

[@SimpleSourdough]

If the flour is poor quality the 80% hydration might be too much

[@jk1440]

@@SimpleSourdough The flour works well for my standard sourdough loaves, but maybe the starter discard was a little past its best. Anyway, it came together better after two mixes and I’m about to start prepping it to bake. Wish me luck! 😄

[@SimpleSourdough]

@@jk1440 Fantastic☺️🙌🎊

[@jk1440]

@@SimpleSourdough Turned out really good. Very tasty 😋 Thanks for the recipe!

[@CauseQ]

I’ve always wanted to move to Denmark.. move my family there, I’m young and probably have a chance haha.. America is full of anxiety and terror, humans weren’t meant to live in fear of our neighbors. We should all be kind to each other and that’s how you people of Denmark make me feel, I’m of Norwegian decent, ancestors came to the west coast of US and settled, I wouldn’t be here if they didn’t but I kinda wish I still had tied back over yonder. Skål

[@SimpleSourdough]

Denmark is really a good place to live :) skål hehe

[@nikinikolakaki9346]

Perfect

[@SimpleSourdough]

🙏🙏😊

[@cheeyuenchan6228]

Can I make this focaccia with my hands instead of using machine?.

[@SimpleSourdough]

Yes of course! Just takes a bit more time maybe :)

[@giselahirst1850]

How long is interim mixing after the first half hour rest? Two goes at it now and not an edible result?.. weighed all my ingredients. 3 min first mix and 3 min second mix. Using my ANK with roller

[@SimpleSourdough]

Goes fast. 2-3 min

[@Terratracer1909]

If you let it cold proof in the fridge overnight how long before baking should one take the dough out of the fridge?

[@SimpleSourdough]

If it has proofed nicely you can bake directly :-) otherwise let it proof a bit

[@lilisteo1665]

Hi chef, thanks for sharing. Cud you please teach sourdough same day bake ciabatta please🙏

[@SimpleSourdough]

Welcome its there

[@1985villanueva1]

Hi there, pls avoid using the blinking effect of your videos. It distruct to the viewers especially those with eye problem. I love to watch your channel.. thanks

[@SimpleSourdough]

Fade effect?

[@1985villanueva1]

@@SimpleSourdough thanks

[@annerowenachee1749]

Hi, how long did you leave focaccia to prove after adding condiments?

[@SimpleSourdough]

See text below:)

[@kaitculver]

200 degrees Fahrenheit? Maybe it’s where I live (Texas) but there’s no way my bread will bake in 20 minutes at 200*… Do you think for me 375-400* is better? How would I figure that out?

[@annchong9701]

My oven I preheat it to 450 F, then turn down to 425 F after you put it in. Bake for 25 mins, middle rack. Take out of pan after cooling for 5 mins, put on metal rack to cool so it will stay crispy. Turns out perfect!

[@flycat1945]

Seems like you could use this same recipe for Detroit style deepdish.

[@SimpleSourdough]

Yep

[@jonathankeller4321]

How long would you say you mixed the dough after the 30min rest?

[@SimpleSourdough]

2-3min

[@deviayubharata6581]

Hi...Would like to try your recipe. Are you using All Purpose/ plain flour or high protein flour? Thank you

[@SimpleSourdough]

Bread flour!

[@Terratracer1909]

Can you bulk ferment overnight in the fridge?

[@SimpleSourdough]

Yes :-) Let it proof a bit first

[@Terratracer1909]

@@SimpleSourdough how long would you let it proof before putting it in the fridge?

[@SimpleSourdough]

@@Terratracer1909 2-3h

[@alysonmoore515]

My focaccia didn't rise that much. Can you over work the dough?

[@SimpleSourdough]

Yes :)

[@amirchamma4422]

Do you have a video on how you would make Sourdough flatbread?

[@SimpleSourdough]

Thank you so much! :D Check in to see our new video on the topic

[@d.h.taylor6790]

Thank you for this. I just made sourdough focaccia yesterday using a flour company's recipe. And, when I was making it I thought certainly they did not use enough water. Sure enough, looking at your recipe, you use a higher water content. I have made your sourdough pizza crust recipe and it uses more water than what they use, and yours works... there's does not.

[@SimpleSourdough]

Thanks!

[@annawasniowska8625]

Hello from Poland :) do you use wholewheat rye starter for this recipe ?

[@SimpleSourdough]

It can work too

[@lunasmama84]

During the proofing for 3-5 hours, my dough developed a dried out "skin" on top, is there a way to avoid this?

[@SimpleSourdough]

Spray water or cover

[@cairncross63]

After the 30min rest, approx how long for the second mixing? Mine still very wet after 5 mins😭

[@SimpleSourdough]

Mix faster :-) hopefully the flour is strong enough

[@brizfolk]

Can you use an 8x8 pan?

[@SimpleSourdough]

Yes

[@arcanemuttering]

Is the fan on in the oven?

[@SimpleSourdough]

yes!

[@nancydee6106]

What is “strong flour” All purpose? Or bread flour. I am from the United States and we don’t throw that term around..

[@celiacollins16]

hei - my focaccia turned out great on top, but the bottoms very pale and soft - this happens with and without parchment, in same type as container as yours. any clues? cheers

[@ikorroki4695]

Didn't make the focaccia yet, but try with different settings regarding top and bottom heat and different height of a baking pan. Every oven works on it's own way, so you have to understand it. Do you have a baking stone or steel, perhaps something else? Trial and error approach here is the best way.

[@madeleinelisabth]

You could place another dish or foil on-top like a hat to catch the steam. This could help it bake better?

[@kerncountyrd5263]

What oven are you using? Can you provide a link please? Thanks

[@SimpleSourdough]

Rofco

[@bmuller7516]

What dough mixer are you using?

[@SimpleSourdough]

Teddy Varimixer

[@angelabryden5826]

Could you mix this dough in the thermomix?

[@lechunganh2066]

Thanks you ! 🥰👏

[@SimpleSourdough]

Welcome!

[@LaConfessional]

Can I use discard from the fridge directly? Or should I let it rest till room temperature?

[@SimpleSourdough]

I sometimes feed the discard once first

[@beeflasagna7610]

hi, what’s the size of your pyrex? mine is 24x24 is it too big?

[@alexanderlindblom8967]

Do you bake this on steel or not?

[@SimpleSourdough]

No need for a baking steel :-)

[@alexanderlindblom8967]

@@SimpleSourdough but if you have one , is it preferable? 😃

[@SimpleSourdough]

@@alexanderlindblom8967 only if you want more heat for top crust

[@GrizzlyBeerDK]

Hej Peter Meget bedre lyd på den her - 👍👍👍

[@SimpleSourdough]

Dejligt-takker :)

[@maisondejanne]

unfortunately the dough is not coming together at all for me, not sure what is going wrong. hopefully i can fix it and bake it later.

[@dorothyv2863]

you say oven is 240 degrees?

[@SimpleSourdough]

Yes

[@cheeyuenchan6228]

👍

[@SimpleSourdough]

:)

[@cindycindyb7097]

Degree Celsius or Fahrenheit

[@SimpleSourdough]

Celsius

[@ronels1216]

Thank you! Was hoping for a close up at the end please.

[@SimpleSourdough]

Follow on Instagram to see more :)

[@nic0oleLee]

can I half the recipe to make a smaller focaccia ?

[@SimpleSourdough]

Yes :)

[@laurawalker-e5d]

what if its not strong enough

[@SimpleSourdough]

The dough?