The Best Sourdough Focaccia Recipe | How to Make a Simple and Amazing Focaccia
Рет қаралды 22,863
Күн бұрынSourdough Focaccia:
The versatility of focaccia makes it one of my favourite sourdoughs. It can be topped with so many different ingredients and the flavour combinations are endless, making it a great addition to your sourdough baking arsenal.
This recipe is easy to follow and doesn't need a lot of special equipment.
Head to my blog for the full method: www.matthewjamesduffy.com
▼ FREE Sourdough focaccia dough calculator
matthewjamesduffy.teachable.c...
▼ ▽ TIMESTAMPS
00:00 Introduction
00:56 Recipe Introduction
01:47 Ingredients
02:15 Water temperature
03:15 Autolyse
04:15 How to prepare the levain
05:50 Mixing sourdough focaccia
08:28 Bulk fermentation + folds
11:05 Day 2
12:10 Preshape
15:25 Dimple and bake
17:15 Crumbshot outro
Ingredients:
For the Levain:
93 grams organic bread flour
93 grams water at 22.2°C/72°F
11 grams levain
For the Dough:
443 grams organic bread flour
99 grams fine semolina
485 grams water at 26°C/80°F + 49 grams of water
197 grams levain
12 grams salt
15 grams olive oil
▼ Equipment Used:
Focaccia Pan - geni.us/34dnK
Scale - geni.us/9m7DoH
Spatula - geni.us/FtvOfJR
Dough Tub - geni.us/tfDafN3
Thermapen - geni.us/cZg7y
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#sourdoughfocaccia #focacciarecipe #sourdough #sourdoughbaking
@christineroyer570 2 жыл бұрын
Amazing. Seeing the kids involved was a treat too!
@matthewjamesduffy 2 жыл бұрын
She loves helping ;0
@emanoellucasmiranda1690 Жыл бұрын
I'm just addicted to your videos 😅 greetings from Brazil!
@matthewjamesduffy Жыл бұрын
Awesome! 👋
@ghazalehtehranchi7010 2 жыл бұрын
Its amazing chef, and your teaching is perfect.
@belginpeker8906 2 жыл бұрын
Awesome, mouthwatering video Chef!
@the_bread_code 2 жыл бұрын
Well done. Nice editing too! Thank you!
@matthewjamesduffy 2 жыл бұрын
Thank you, and thank you for all your help getting started on our KZfaq journey.
@salehehnouri9816 2 жыл бұрын
Awsome chef, your baking is excellent.
@justine_snacks 2 жыл бұрын
THIS VIDEO LOOKS AMAZING - I cannot wait for more
@matthewjamesduffy 2 жыл бұрын
You rock, thank you!
@jswasserman 2 жыл бұрын
Such a great video!
@setheh 8 ай бұрын
I made focaccia according to your recipe and it turned out AMAZING! I used Dead Sea salt flakes, Parmigiano Reggiano, Turkish olives and zucchini fillets for the toppings. It was by far the best focaccia I have ever had! Thank you!
@matthewjamesduffy 8 ай бұрын
That sounds wonderful. Happy to hear you enjoyed the recipe!
@diegoeleone1973 2 жыл бұрын
Another fantastic video! Thanks for all the information, definitely going to try it at home!
@matthewjamesduffy 2 жыл бұрын
Cheers chef !
@arlenecorrigan1702 4 ай бұрын
So helpful! Followed it step by step with great results! Thank you!
@matthewjamesduffy 4 ай бұрын
Happy to hear that!
@AveyaC2012 2 жыл бұрын
Awesome! 😻✅
@claretmichelangeli3000 Жыл бұрын
You’re amazing, very profesional. Love it!
@matthewjamesduffy Жыл бұрын
Thank you! This was one of my earlier videos and im so happy to be learning with each one! I have a few good ones coming up that are being filmed this week, can't wait to share ;0
@hankhm1 Жыл бұрын
Great video Best instructions concise and easy to follow
@matthewjamesduffy Жыл бұрын
thank you!
@bombthebush 2 жыл бұрын
Awesome video Chef! Love the mountain of Panettone molds on your fridge
@matthewjamesduffy 2 жыл бұрын
I guess I have to make some panettone videos now ;0
@user-ey9bt7fs6n 2 жыл бұрын
Looking forward to learning from your channel. I have baked many loaves as a home baker, but learning, relearning from others is the best way to advance one’s craft.
@matthewjamesduffy 2 жыл бұрын
I look forward to sharing some of our favourite recipes and techniques.
@fabianechoi5027 8 ай бұрын
😊😊i😊🌏😊
@michaelosborne3414 Жыл бұрын
Thank you Matthew James, I just made this - absolutely delicious!!
@matthewjamesduffy Жыл бұрын
Awesome happy to hear that! Its Matthew btw 😉
@michaelosborne3414 Жыл бұрын
@@matthewjamesduffy what an idiot, sorry - edited!
@matthewjamesduffy Жыл бұрын
@@michaelosborne3414 no all good I get it ALL the time!!
@trevoradams5018 2 жыл бұрын
Nicely done, your micro bakery studio is looking good!
@matthewjamesduffy 2 жыл бұрын
Thanks Trevor. We are looking forward to growing the space.
@josephdesando2446 2 жыл бұрын
Hey Matthew Awesome job!! Thank you for the work!!! Your co star is pretty cute! Kudos to her also. Thanks for sharing looking forward to more:)
@matthewjamesduffy 2 жыл бұрын
Glad you enjoyed this recipd Joseph.
@deebrake 2 жыл бұрын
Good day Matthew, Thank you so very much for this recipe; I have been trying to find a good Sourdough Focaccia for 2 years. Wow, none have been quite right; however, yesterday I tried yours and will bake this one later today. I did add a few things but it is currently in pan and super bubbly. I really do appreciate you sharing something that is more approachable. Have a wonderful day.
@matthewjamesduffy 2 жыл бұрын
Hey Dee, so happy this helps! I made it myself yesterday as well and have a few small things to clarify to make it even easier to follow. Hope your bake turns out amazing!
@deebrake 2 жыл бұрын
@@matthewjamesduffy I wish I could send you pictures… maybe on Instagram….Baking now, crossing my fingers. Thanks again
@matthewjamesduffy 2 жыл бұрын
@@deebrake I THINK you can post them to the community part of my YT. YOu could respond to the focaccia one but feel free to send on IG as well i'd love to see it!
@deebrake 2 жыл бұрын
@@matthewjamesduffy ok I linked you on my Instagram I hope you can see it. Now I have to wait until it cools. Thanks again.
@user-hs5uv5cq4i 4 ай бұрын
Thanks Matt Luv this fool proof recipe I didn’t cross all the Ts & Is and didn’t follow your hydration advice for different flours I saw on your blog post bake but it turned out great even with the super hydrated dough and 24 hr bulk ferment your pan recipes are great for us guys and gals on limited time , you really make a difference in my baking via your blog and vids Thanks !!
@user-hs5uv5cq4i 4 ай бұрын
I tried this recipe again using 50% fresh milled whole wheat and hard bread flour and black olives /flake salt it really was the best tasting bread I have made to date I did full on autolyse with out levine , I really like this recipe it’s versital and playful 👍🏻
@matthewjamesduffy 4 ай бұрын
Right on happy to hear that!
@user-gw5hb2mv9v 5 ай бұрын
Thank you chef for this fantastic video! I have been on my bread making journey for almost a year now and this is my favorite focaccia I have found thus far! You are my new favorite to watch and I have already passed your video on to a few friends. I was wondering if you ever add herbs/spices to your dough? And if so, when in the process can they be added? Thanks so much and happy baking! 🙂
@matthewjamesduffy 5 ай бұрын
Wonderful happy to hear that. You definetly can add herbs to the dough although I generally put them on top after instead of inside. No particular reason why I guess its just how I learned! If you do add them I would suggest adding them towards the end of the mix.
@theeugefood 2 жыл бұрын
Kitchen looks great! you're so handsome too!❤️
@davidcolman1766 2 жыл бұрын
In the "equipment used", you forgot to put a link to the helper. Where can I get one of those?
@stavroskontos594 2 жыл бұрын
Thank you for the very detailed video! Would it work to use a ceramic dish for baking?
@matthewjamesduffy 2 жыл бұрын
So I THINK you could but i'd be worried it might stick. You could try it and add a little more oil than what I do in the Lloyd pan.
@JonathanHarder 2 жыл бұрын
Awesome! So what was the difference between the other pan and the Lloyd pan?
@matthewjamesduffy 2 жыл бұрын
Hey Jonathan, I forgot to catch the other one coming out of the oven! The lloyd pan conducts heat a bit better so the result from he sheet pan is similar with less colouration and slightly less volume but its still great and a good way to get started. Use lots of oil if you are using a new tray. MJD
@lincolnhosking2100 Жыл бұрын
Hey, great content! It’s great that you are 🇨🇦. I have issues with focaccia stick to my quarter sheet. Do you have any idea why?
@matthewjamesduffy Жыл бұрын
Thanks Lincoln. Theres a few different reasons your dough could be sticking. Not enough fat in the pan or maybe an under devoped/torn dough. Send me a picture on IG and ill try and take my best guess.
@lincolnhosking2100 Жыл бұрын
@@matthewjamesduffy Thank you! I will do that. Also, how do I scale down the recipe to fit an 8inch round?
@matthewjamesduffy Жыл бұрын
@@lincolnhosking2100 with this dough, I think you probably would want about 400g of dough but id have to test it to make sure.
@zefsurvival7962 2 жыл бұрын
Thanks for the great information. Do you know a good source for bread forms?
@matthewjamesduffy 2 жыл бұрын
Glad you enjoyed it. What do you mean by bread forms?
@zefsurvival7962 2 жыл бұрын
@@matthewjamesduffy sorry for not being clear. I am looking for bannaton ( woodpulp sourdough bread forms). I thought you might know? Sorry to bug you with this. I am in Alberta. Thanks again.
@matthewjamesduffy 2 жыл бұрын
@@zefsurvival7962 OH no worries and no need to apologize. I got mine from brotformen.de
@user-ob2mo9bb3v 8 ай бұрын
It is REALLY nice when measurements are given in different ways. Temperature in both celcius and fahrenheit would be good, measurements in weights and cups, tbspn, etc would also be good. I have been making bread for a long time (never focaccia), and I have gotten to the point where my cup measure is also my quick scoop. My bread comes out GREAT and I don't have to weigh anything. In fact, I don't have a kitchen scale and I'm not getting one.
@matthewjamesduffy 8 ай бұрын
I have started showing C and F even though I’m Canadian and don’t use F but thought it can be helpful. You can see this in more recent videos. Using cups and tbsp is not an accurate way to measure your bread and not something I’ll be doing. If that’s what you are looking for this channel is not for you.
@passivero01 2 жыл бұрын
I'm in the midsy following your focaccia recipe and video noticed that my dough seems much stickier and loose than yours after the overnight in the fridge. It's currently sitting in the pan for the next 3 hours. What could be the reason for this? Thanks.
@a.c.6659 3 ай бұрын
Hi, do you think I can switch the semolina with the same quantity of flour and use the same quantity of water ? I Want to use the flour from my farm (T80). Thanks !
@matthewjamesduffy 3 ай бұрын
Yah for sure you can its a small amount. TBH you could start to work on replacing the bread flour with the T80 maybe drop the hydro for the first few bakes and work up to it.
@Chefmeia 4 ай бұрын
Would it be cool to use 00 flour as well ? Or instead of semolina ?
@matthewjamesduffy 4 ай бұрын
Yes, I do that sometimes.
@rash6800 Жыл бұрын
How do you prepare the levain?
@matthewjamesduffy Жыл бұрын
I’ve got a video on the feed showing how I maintain and feed the Levain.
@bennynocheese 2 жыл бұрын
Hello chef! My dough isn’t coming together that well during bulk ferment - still very wet and tearing during stretching. Certainly not as smooth and strong as yours - should I worry about it?
@matthewjamesduffy 2 жыл бұрын
It's hard to say without seeing it but I when I see a dough tear i like to leave it alone and let it relax then try and add another fold. What type of flour are you using?
@bennynocheese 2 жыл бұрын
Thanks so much for the quick response! Using KA Bread Flour 12.7% and Bob’s Red Mill semolina. It was like thick pancake batter even after 3 hours in the proofing drawer. I probably overworked it in the end trying to get it to come together, and ended up putting in the fridge and hoping for the best 😀. What’s weird is I mistakenly used LESS water than the recipe since I took 10% out of the autolyse amount to use with the salt. Oh well, we shall see… thanks for such great content!!
@matthewjamesduffy 2 жыл бұрын
@@bennynocheese Send me a pic tomorrow on IG. It all sounds fine. How hot is your proofing drawer?
@bennynocheese 2 жыл бұрын
Came back to say that it was almost 100% my flour. Switched the semolina to Caputo Semola Rimacinata and things turned out much better. The other flour just wasn’t absorbing the water.
@matthewjamesduffy 2 жыл бұрын
@@bennynocheese Hey Rob thanks for the follow up. I should mention that in the recipe. You need to be able to absorb and retain the water well.
@Chefmeia 4 ай бұрын
Can I use this recipe in cast iron?
@matthewjamesduffy 4 ай бұрын
Yes it works great in cast iron just watch the bottom during the bake sometimes depending on the oven it can scorch!
@sprak404 3 ай бұрын
So if I'm doing calculations correctly this is 99% hydration?
@Emma-my5hc Жыл бұрын
👍👍👍🙏❤️❤️❤️🇺🇦
@evelynhong4064 Жыл бұрын
My sourdough bread is always too sour to eat. I gave up making them.
@patrickmurphy2676 2 жыл бұрын
For beginners, it would be helpful if you showed how to make the Levain rather than have it already made to mix into your dough. A small complaint. Everything else is brilliant!
@matthewjamesduffy 2 жыл бұрын
Hey Patrick! Check 4:16 timestamped "how to prepare the levain." It shows step by step how I prepare the levain for the recipe I did not just have it ready to go ;0
@eunkyongsunwoo8472 Жыл бұрын
This is homemade.
@pyd3461 Жыл бұрын
I'm curious. Did you mean for it to be 98% hydration without the olive oil, which puts it over 100% hydration. On your website you put 91% hydration. Just curious if this recipe on your video is supposed to be 98%? Did you mean for it to be 485-49 instead of +49? As
@matthewjamesduffy Жыл бұрын
I don't count fat or oil as part of the total hydration. The total hydration is also based on the total formula not the final dough. I often change and adapt recipes and this blog/video were made at different times so I decreased it a bit to make it more user friendly but it is meant to be + 49 as a second stage water.
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