Ingredients:
For sourdough starter:
Flour – 125 g
Water – 125 ml
Dry yeast – 0.5 tsp
For focaccia:
Water – 350 ml
Evolia sunflower oil – 180 ml
Flour – 400 g
Salt – 1 tsp
Dry yeast – 0.5 tsp
Fresh rosemary – 2 sprigs
Garlic – 1 big bulb
Coarse sea salt – for serving
Step 1
Make the sourdough starter. In a medium-sized bowl, combine warm water (30–35°C), flour and yeast. Mix until smooth. Cover the bowl with plastic wrap and leave in a warm place for 1.5–2 hours. Then place the bowl in the refrigerator to chill overnight (this step can be prolonged to 48 hours).
Make the sourdough starter. In a medium-sized bowl, combine warm water (30–35°C), flour and yeast. Mix until smooth. Cover the bowl with plastic wrap and leave in a warm place for 1.5–2 hours. Then place the bowl in the refrigerator to chill overnight (this step can be prolonged to 48 hours).
Step 2
Make the dough. Take the sourdough starter out of the fridge. It increased in size and began to bubble.
Make the dough. Take the sourdough starter out of the fridge. It increased in size and began to bubble.
Step 3
Transfer the sourdough starter into a deep bowl. Heat the water to 35–40°C and add it to the sourdough starter. Add 3 tablespoons of sunflower oil. Stir. Do not try to get a homogeneous mixture at once, gradually all ingredients will mix well.
Transfer the sourdough starter into a deep bowl. Heat the water to 35–40°C and add it to the sourdough starter. Add 3 tablespoons of sunflower oil. Stir. Do not try to get a homogeneous mixture at once, gradually all ingredients will mix well.
Step 4
Add the remaining yeast, flour and salt to the bowl. Stir with a wooden spoon until the dough is smooth. It should become sticky. Cover the bowl with the plastic wrap and leave in a warm place for 30 min.
Add the remaining yeast, flour and salt to the bowl. Stir with a wooden spoon until the dough is smooth. It should become sticky. Cover the bowl with the plastic wrap and leave in a warm place for 30 min.
Step 5
Remove the dough from the bowl. Stretch and knead the dough. Repeat it several times. Then cover the bowl again and leave the dough to rise. Repeat this procedure at least 5 times, at a half an hour interval.
Remove the dough from the bowl. Stretch and knead the dough. Repeat it several times. Then cover the bowl again and leave the dough to rise. Repeat this procedure at least 5 times, at a half an hour interval.
Step 6
Place a sheet of parchment paper on a baking tray or a baking dish. Lay out the dough and drizzle with sunflower oil, spreading it all over the dough.
Place a sheet of parchment paper on a baking tray or a baking dish. Lay out the dough and drizzle with sunflower oil, spreading it all over the dough.
Step 7
Using your fingers gently stretch the dough from the middle to the edges of the baking dish. Leave for 30 minutes and stretch the dough once again. Leave for 30 minutes and stretch the dough for the third time. Press your fingers into the dough to make dimples.
Using your fingers gently stretch the dough from the middle to the edges of the baking dish. Leave for 30 minutes and stretch the dough once again. Leave for 30 minutes and stretch the dough for the third time. Press your fingers into the dough to make dimples.
Step 8
While the dough is rising, bake a bulb of garlic. Remove the dry garlic peel. Cut off the top of the garlic to expose all of the individual garlic cloves. Take a large sheet of aluminum foil.
While the dough is rising, bake a bulb of garlic. Remove the dry garlic peel. Cut off the top of the garlic to expose all of the individual garlic cloves. Take a large sheet of aluminum foil.
Step 9
Place the garlic on the middle of the foil sheet, cut side up. Drizzle with 2–3 tablespoons of sunflower oil and sprinkle with salt and pepper. Wrap in the foil and send to bake in the oven preheated to 220°C. The garlic will be ready in 20–25 minutes.
Place the garlic on the middle of the foil sheet, cut side up. Drizzle with 2–3 tablespoons of sunflower oil and sprinkle with salt and pepper. Wrap in the foil and send to bake in the oven preheated to 220°C. The garlic will be ready in 20–25 minutes.
Step 10
Let the garlic cool to about 40°C and gently squeeze out the pulp on the dough. Sprinkle with rosemary leaves. Spread the garlic and rosemary leaves across the rolled out dough, coating the entire surface as evenly as possible. Once again stretch the dough to fill the dish, pressing your fingers into the dough to make dimples.
Let the garlic cool to about 40°C and gently squeeze out the pulp on the dough. Sprinkle with rosemary leaves. Spread the garlic and rosemary leaves across the rolled out dough, coating the entire surface as evenly as possible. Once again stretch the dough to fill the dish, pressing your fingers into the dough to make dimples.
Step 11
Put the focaccia in the oven and bake at 190°C for about 20 minutes until golden. Take the bread from the oven and sprinkle with coarse sea salt. Allow the focaccia to cool slightly. The focaccia should be crispy on the outside and soft and airy on the inside.
Put the focaccia in the oven and bake at 190°C for about 20 minutes until golden. Take the bread from the oven and sprinkle with coarse sea salt. Allow the focaccia to cool slightly. The focaccia should be crispy on the outside and soft and airy on the inside.