Foccacia is probably the easiest bread to make. It is an Italian Flat Bread, enjoyed by one and all.
You can use the flours in any proportion, or use any one of them. It's very flexible. Only thing you have to keep in mind is that water quantity will increase with the increase in whole wheat flour. I cannot emphasize enough on the importance water in the dough. Your dough should feel sticky.
You can play with the toppings as well. Use anything from Olives, Sun-dried tomatoes, Cherry Tomatoes, Onions, Garlic, Parsley.
Can be served as a side dish with soups and salads or as Sandwich Bread.
Some more sourdough recipes that you can visit on this blog:
APF 300 gms
WWF 200 gms
Starter 100 gms
Water 430-440 gms
Salt 11 gms + extra for topping
Extra Virgin Olive Oil 20 gms + extra for topping
Mix both the flours .
Add 400 gms of water and mix well. No dry flour should be left.
Add more water if needed.
Cover and leave it for 1 1/2 to 2 hours.
This process to let the dough rest without starter is called Autolyse.
It helps in developing gluten better.
Now add starter , salt and oil. Pinch the dough to distribute it all over.
Add water if the dough feels tight.
After 30 minutes do one set of stretch and fold.
Wet your hands while doing stretch and fold.
Cover and let it rest.
Do two more sets at an interval of one hour each.
Grease liberally a 9"by 13" tray.
Transfer the dough to this tray.
Gently spread the dough to cover the entire tray ,if the dough resists, let it be.
Keep the dough covered with plastic wrap
After 10 minutes gently stretch the dough further.
Keep the dough covered with plastic wrap.
If the need be then stretch it again after ten minutes.
When the dough doubles up dip your finger tips in oil and make indentations.
Press toppings of your choice.
Pour two tbsp of extra virgin olive oil.
Sprinkle sea salt and some black pepper.
Bake in a preheated oven at 220 degrees Celsius for 30-35 minutes.
The top will get a nice golden brown color.
If you have a bread thermometer, check ...the internal temperature of the bread should read 200 degrees Fahrenheit.
Remove it on wire rack. Let it cool for an hour ,if you can resist.
Enjoy with some olive oil and balsamic on the side or with a bowl of soup.
It's great for sandwiches also.