Panadería
Sourdough Focaccia with Pesto and Olives
5 hPara 8Nutri-Score C€€
C
5 h
5 hSourdough Focaccia with Pesto and Olives
lo que necesita
Ingredientes
bread flourCereales500 g
water (lukewarm)Bebidas375 ml
sourdough starter (active, bubbly)Otro100 g
saltEspecias10 g
olive oil (plus extra for greasing)Despensa60 ml
pestoDespensa80 g- black olives (pitted)Despensa100 g
garlic (finely chopped)Frutas y verduras3 piezas
flaky salt (for topping)Especias3 g
por ración
Nutrición
322kcal
- Carbohidratos
- 50 g
- Proteínas
- 9 g
- Grasas
- 10 g
lo que usará
Utensilios
Bol
Fuente de horno
Báscula de cocina
paso a paso
Preparación
- Paso 1
Mix the dough
- Combine the flour, water and sourdough starter in a bowl until no dry flour remains.
- Rest the dough, then add the salt and mix it in thoroughly.
- Paso 2
Stretch and fold
- Perform a series of stretch and folds in the bowl every 30 minutes.
- Repeat until the dough is smooth, elastic and slightly puffy.
- Paso 3
Bulk ferment
- Cover the bowl and let the dough rise at room temperature until noticeably increased in volume.
- Paso 4
Shape into the pan
- Grease the baking dish generously with olive oil.
- Transfer the dough to the dish and gently stretch it toward the edges.
- Cover and let it relax and rise again.
- Paso 5
Top the focaccia
- Dimple the dough all over with oiled fingertips.
- Spread the pesto over the surface.
- Scatter the olives and chopped garlic, then finish with flaky salt and a drizzle of olive oil.
- Paso 6
Bake
- Bake in a preheated oven at 220 °C until golden and crisp on top and cooked through.
- Paso 7
Cool and serve
- Lift the focaccia out of the dish and cool on a rack before slicing.