Sourdough Focaccia

I remember in class us talking about focaccia, and I think that this type of focaccia looks interesting because of the sourdough. I don’t know if it is normal to have sourdough focaccia, but it looks interesting and appetizing!

Double-Buttermilk Sourdough Focaccia with Serrano Chiles, Shallots and Goat Cheese

Ingredients Part 1: Buttermilk Starter
1 cup water
1/4 cup buttermilk
1.5 cups flour
1 tablespoon sugar

Get this rolling 3-5 days in advance, as you’ll need a big happy colony of bacteria come baking time.

Combine all ingredients in a 1 quart or larger jar. Mix thoroughly, put in a warm part of your kitchen and ignore.

As time goes on, fermentation will begin. This starter got an odd yellowish scum on top of it, but underneath it was definitely working.

At this stage you have what is known by some cooks as a mother. If you intend to keep the mother, you must feed the mother regularly. If you intend to use the mother only once, it will live up to a week without feeding. Some people advocate a cycle of nearly starving the mother followed by several feedings, to toughen up the bacteria and provide a resilient and vigorous mother.

Ingredients Part 2: Buttermilk Sourdough Stage 1, Proofing:1 cup active mother 1/2 cup flour 1/2 cup warm water 1 teaspoon sugar Stage 2, Expanding: 3 cups flour 2 cups waterStage 3, Bread making: 1.25 cups cold buttermilk 4 cups flour 2 teaspoons salt Additional buttermilk and flour as necessary to attain desired consistency Method Stage 1, ProofingCombine all Stage 1 ingredients in your favorite mixing bowl. Cover and leave at room temperature for 12 hours. In the end your colony should be happily (but slowly) bubbling.

Stage 2, Expanding This stage is about providing our bacteria with a larger playground and getting the population really rolling. Combine all ingredients with the results of Stage 1. Cover and leave at room temperature overnight (8+ hours). If all goes well you will be greeted in the morning with a much more energetic and happy fermentation:

Stage 3, bread making Having finally built up a nice supply of our culture, we are ready to start making actual bread. Add the Stage 3 ingredients and mix until the dough comes together into a cohesive mass. Knead by hand for 15 minutes, until the dough is smooth (but probably still a bit sticky).

Cover with a moist cloth and let rise for 3-4 hours.

Beat this down and roll/stretch/whatever it into your baking vessel. Let that rise in a warm (~100 degrees F) oven for 1-2 hours.

Meanwhile, let’s consider toppings. Toppings 8 small shallots 8 serrano chiles Some form of aged goat cheese Midnight Moon, the cheese I’m using here, is very rich and has a strong floral/honey component to it. This made it an excellent complement to the sour notes in the bread.

Mince and/or thinly slice the shallots.

Slowly caramelize the vegetables in a pan (somehow I missed photographing this even though it took a half hour). Distribute over the top of the focaccia before baking, finishing with micro-planed goat cheese.

Bake in a 375 degree Fahrenheit oven 30-40 minutes or until done. Serve in wedges with butter if desired.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s