Bakkerij
Sourdough Focaccia with Pesto and Olives
5 uVoor 8Nutri-Score C€€
C
5 u
5 uSourdough Focaccia with Pesto and Olives
wat u nodig heeft
Ingrediënten
bread flourGranen500 g
water (lukewarm)Dranken375 ml
sourdough starter (active, bubbly)Overig100 g
saltKruiden en specerijen10 g
olive oil (plus extra for greasing)Voorraadkast60 ml
pestoVoorraadkast80 g- black olives (pitted)Voorraadkast100 g
garlic (finely chopped)Groente en fruit3 stukken
flaky salt (for topping)Kruiden en specerijen3 g
per portie
Voedingswaarden
322kcal
- Koolhydraten
- 50 g
- Eiwitten
- 9 g
- Vetten
- 10 g
wat u gebruikt
Keukengerei
Mengkom
Ovenschaal
Keukenweegschaal
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Bulk ferment
- Cover the bowl and let the dough rise at room temperature until noticeably increased in volume.
- Stap 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.
- Stap 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.
- Stap 6
Bake
- Bake in a preheated oven at 220 °C until golden and crisp on top and cooked through.
- Stap 7
Cool and serve
- Lift the focaccia out of the dish and cool on a rack before slicing.