sourdough starter recipe

SOURDOUGH BEET FOCACCIA

A STEP-BY-STEP TUTORIAL

April 14, 2021

Chances are if you didn’t explore the world of sourdough pre-quarantine days, you did at some point over the last year. With more at-home-time, keeping a sourdough starter going isn’t as difficult as it was previously.

So far my sourdough recipe exploration has really been focused on nailing a good old-fashioned sourdough loaf with nothing fancy. Occasionally dabbling with adding in a whole wheat flour to the mix (crazy, I know). I would also not consider myself a consistent bread maker, and only make bread every other week at most. All this to say, making a focaccia bread has peaked my interest lately and I was able to nail this recipe down with only two attempts. So, if I can do it, you definitely can!

Don’t be discouraged when trying to make a focaccia. It is easy, has a fun twist, and is the perfect dinner bread with olive oil and balsamic vinegar. And… adding a twist of flavor is so easy!

What makes sourdough focaccia the best and very delicious?

If you’ve ever had sourdough focaccia, then you know that it’s a special kind of bread. It’s light and fluffy, yet crispy and chewy all at the same time. The sourdough flavor is like no other, and it’s simply irresistible. So what makes sourdough focaccia so special? First of all, it’s made with sourdough starter, which gives the bread its unique flavor. It’s traditionally topped with olive oil and herbs, which add even more flavor. So if you’re looking for a delicious and unique bread, look no further than sourdough focaccia. You won’t be disappointed.

Why using a digital scale is important when making sourdough bread.

Baking is a science, and like any science, it requires precise measurements. This is especially true when it comes to baking sourdough bread. A digital scale is the best way to ensure that your ingredients are correctly proportioned, which will result in a tastier, more evenly-baked loaf. In addition, a digital scale allows you to be more precise with your measurements, meaning that you can make minor adjustments to your recipe until it is perfect. So if you’re serious about sourdough bread making, invest in a digital scale and enjoy the satisfaction of baking a beautifully crafted loaf.

Step 0

MAKE the Beet Juice

If you are making your own beet juice (which I highly recommend), juice 3 small beets in your juicer into a cup. Set aside.

Juicing fresh beet juice always make the flavor stronger and fresh.

Usually three beets (or a bundle from the store) makes plenty of beet juice for this recipe.

I always have beet juice leftover, so I throw some cucumber, apple, ginger, and celery into the juicer and make a bonus juice.

Pro tip: Clean your juicer right away because the longer it sits, the harder it is to clean all the little pieces.

I have this counter-top Breville juicer and it works great!

Step 1

combine Ingredients

In a bowl, mix together the honey, water, beet juice, salt and sourdough starter.

Once combined, add the flour. Knead. I prefer to knead with my hands, but you can also use the dough hook in a kitchen aid mixer if you prefer. Knead until dough is fully “beet color” and no loose flour is present. If using a kitchen aid mixer, mix until dough starts to pull away from the sides of the bowl.

Dough will be sticky to the touch and feel more wet that a normal sourdough loaf dough. That is how it should be!

Step 2

Let the dough rest

Cover the bowl and let rest for 2 hours until dough appears to have risen. You may even have some bubbles at the top of the dough.

Step 3

Stretch and Fold

Pull the dough up on one side and fold over onto itself. I typically repeat this for 4 sides. Don’t work the dough too much, but you will feel the dough start to feel a little “thicker.” Now cover and let rest again for another 4 hours or until dough as about doubled in size. Make sure to judge when the dough is ready based on how much it has risen, not on a specified amount of time.

Step 4

Get gooey

Now that your dough has risen and appears bubbly, drizzle olive oil all over the top, and then push all fingers into the dough through to the pan and repeat throughout the entire dough. Don’t be shy!

Step 5

Move Dough to Baking Pan or Sheet

Once the dough appears to have almost doubled in size, lightly oil your hands and scrape dough onto your pan. Make sure your pan is either oiled or you are using a non-stick mat like these. The dough will appear as a large sticky ball, but that is okay. Slowly start working to dough towards the outer edges to cover the pan. I typically leave the dough about 1 -2 inches tall.

Let the dough rise again for a few hours until it appears bubbly. I have left it covered overnight before to get a good rise.

Step 6

bake

Bake focaccia at 400° F for 15 minutes. Lower temperature to 375° F and continue baking for an additional 10 minutes.

Remove from oven and let cool. Enjoy!

things to help along the way

SPECIALTY PRODUCTS for making beet sourdough focaccia

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