Hot Honey Sourdough Focaccia
If you’re looking for a sourdough bread that balances sweet heat with soft, pillowy crumb, this Hot Honey Sourdough Focaccia is the recipe to try. Sticky, golden brown, and full of flavour, it’s an easy sourdough focaccia recipe that beginners and seasoned bakers alike will enjoy. Perfect for any time of year!
Ingredients
Instructions
DAY 1:
- First thing in the morning, feed your sourdough starter and leave it in a warm spot to at least double in volume. We typically feed our starter in a ratio of 1 part starter: 1 part water: 1 part flour, and it doubles (or even triples) within 4 hours.
Fermentolyse and Mixing The Dough
- In the bowl of a stand mixer, combine flour, water, and active sourdough starter. Mix the dough in a stand mixer fitted with a dough hook attachment for a few minutes on low speed, until the flour is hydrated. Cover the bowl with a damp tea towel and leave the dough to fermentolyse (a type of sourdough autolyse where sourdough starter is added too) for an hour.
- After an hour, scatter the salt on top of the dough. Drizzle the olive oil all over, and using your hands, squish the salt and oil into the dough, aiming to distribute it evenly. TIP: Don’t be tempted to just mix the oil in by running the stand mixer – the dough will split, separated by oil layers.
- Once incorporated, drizzle in the hot honey and run your mixer on medium speed for 10 minutes, until you have a smooth and elastic dough. It will be wet, but it should start gathering around the dough hook attachment.
Coil Folds, Bulk Fermentation, Cold Proofing
- Scoop the dough into a lightly oiled bowl (we like to use a heavy shallow dish – it helps with coil folds later). Cover the dough with a damp tea towel or cling film (plastic wrap) and leave it in a warm spot for 30 minutes.
- Over the next 3 hours, at 30-minute intervals, perform a set of coil folds, using wet hands.
- After all 6 sets of coil folds are completed, cover the dough and let it finish its bulk fermentation undisturbed for 1.5-3 hours, depending on the temperature of your kitchen.
- Place the dough in the refrigerator for 8-24 hours (or simply overnight).
DAY 2:
- The next day, grease and line a baking tray (approx 24x24cm) with parchment paper. Brush the parchment paper with a little extra olive oil.
Second Rise
- Take the dough out of the fridge and very carefully transfer it into the prepared baking tray, trying not to deflate it too much. Stretch it out into the corners of the baking dish.
- Cover it again and leave it in a warm spot to proof for another 1-1.5 hours. It will increase in volume, puff up and have very noticeable blisters across the surface.
Baking
- Preheat the oven to 200°C (400°F).
- Drizzle a little olive oil all over the surface of the sourdough.
- Oil your fingers and dimple the top of the dough all over. Dimple deep, so your fingertips touch the bottom of the baking dish.
- Bake the hot honey sourdough focaccia for 20-22 minutes.
- Once the focaccia is cooked (and still hot), drizzle the top with extra hot honey (1-2 tbsp). Cool the focaccia for at least 20 minutes before taking it out of the baking tin and slicing into portions.
Video
Nutrition
Calories: 147kcalCarbohydrates: 26gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 217mgPotassium: 31mgFiber: 1gSugar: 3gVitamin A: 1IUVitamin C: 0.02mgCalcium: 5mgIron: 0.3mg
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