I used my sourdough starter, and didn’t get great results with dough expansion and bubble formation. Can anyone recommend a good sourdough focaccia recipe? I wouldn’t mind trying it again.
For this, i used the Bon Appetit recipe: https://www.bonappetit.com/recipe/easy-no-knead-focaccia
by Venim23
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I prefer a very clean culture for focaccia as well. I think good Focaccia is supposed to be pillowy soft. Sourdough is not the best leavening agent to get there.
Yeah I have to agree. I make a 5 hour focaccia with instant yeast and its soft and pillowy. The ones I make from sourdough are too sourdough to fit the focaccia profile.
I use this recipe
https://www.theperfectloaf.com/a-simple-focaccia/
I let mine rise until it is super poofy, like when you dimple it creates big bubbles. In my opinion most sourdough focaccia recipes under estimate the proofing time. I generally make this before work and bake for dinner.
It’s okay to be wrong 😉
All my sourdough focaccias are soft, airy and pillowy, it’s why I prefer it to instant yeast. I’ve never made a focaccia that had the taste, texture or crumb of a sourdough.
What recipes did you use in the past?
In any event, glad you found a recipe that works for you!
I don’t think this is unpopular? Ken Forkish recommends a Poolish dough as being the best for focaccia. A lot of it is simply a matter of taste though.
Sourdough is just one way to make bread. It’s a little easier to digest and imparts a particular flavor. Other than that, it’s just one form of leavening and one form of preferment in a living starter. Do what works for you and your household. Bread is a labor of love, and if you love it, then the rest doesn’t matter. ✌️
I agree with you.
Focaccia already need a lot of time even with regular baker’s yeast to be good… with sourdough it need too much time and too many things can go wrong.
And the acidity is not great on focaccia.
I think focaccia is “supposed” to be very very soft and almost cake-ish in texture.
Makes a lot of sense that a quicker performing yeast would be ideal for that.
I put “supposed” in quotes because I’m a big believer in making your food to be how you want/like it to be.
My grandmother used to say that a recipe should be a starting point, not a rule book.
Maybe a mixed sourdough/instant yeast focaccia would get a soft crumb with some sourdough yum?