Boulangerie
Sourdough Focaccia with Pesto and Olives
5 hPour 8Nutri-Score C€€
C
5 h
5 hSourdough Focaccia with Pesto and Olives
ce qu’il vous faut
Ingrédients
bread flourCéréales500 g
water (lukewarm)Boissons375 ml
sourdough starter (active, bubbly)Autres100 g
saltÉpices10 g
olive oil (plus extra for greasing)Épicerie60 ml
pestoÉpicerie80 g- black olives (pitted)Épicerie100 g
garlic (finely chopped)Fruits et légumes3 morceaux
flaky salt (for topping)Épices3 g
par portion
Nutrition
322kcal
- Glucides
- 50 g
- Protéines
- 9 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Saladier
Plat allant au four
Balance de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Bulk ferment
- Cover the bowl and let the dough rise at room temperature until noticeably increased in volume.
- Étape 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.
- Étape 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.
- Étape 6
Bake
- Bake in a preheated oven at 220 °C until golden and crisp on top and cooked through.
- Étape 7
Cool and serve
- Lift the focaccia out of the dish and cool on a rack before slicing.