Sourdough Focaccia With Potatoes and Rosemary
Golden, crispy potatoes on top of pillowy, olive oil-infused dough make this sourdough potato focaccia absolutely irresistible. A twist on Sourdough Focaccia Pugliese, this overnight recipe delivers a wonderful texture—light, airy, and full of flavour. Perfect for sharing, but so good you might want to keep it all to yourself!
Equipment
- 24x24cm Baking Dish
Ingredients
- 330 g strong bread flour with at least 12% protein content
- 200-210 ml water
- 140 g active sourdough starter 100% hydration
- 5 g salt
- 30 ml olive oil
Topping:
- 4-5 small waxy potatoes thinly sliced
- 1 teaspoon turmeric
- 3 tablespoon olive oil
- 1 rosemary sprig leaves stripped and finely chopped
- flaky sea salt
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 a 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, run your mixer on medium speed for 10-12 minutes, until you have a very smooth and elastic dough. It will be wet, but should start gathering around the dough hook attachment.
Coil Folds, Bulk Fermentation, Cold Retardation:
- 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. See the coil folding video below.
- 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, line a baking tray (approx 24x24cm) with parchment paper.
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 1-2 hours. It will increase in volume, puff up and have very noticeable blisters across the surface.
Topping and Baking:
- When ready to bake, preheat the oven to 220°C (430℉). Arrange the thinly sliced potatoes over the dough, overlapping slightly.
- In a small bowl, mix the olive oil with turmeric. Brush the top of the potato focaccia gently with the mixture and scatter some sea salt flakes on top.
- Bake it on the top shelf for 25-28 minutes.
- When baked, scatter the finely chopped rosemary on top, and enjoy!
Video
Nutrition
Calories: 2112kcalCarbohydrates: 306gProtein: 48gFat: 76gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 51gSodium: 1972mgPotassium: 1325mgFiber: 14gSugar: 3gVitamin A: 11IUVitamin C: 45mgCalcium: 88mgIron: 6mg
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