Pink Sourdough Focaccia
Ever wondered how to bring a touch of whimsy to a classic recipe? —Enter pink sourdough focaccia! —This delightful twist on traditional focaccia is not only visually stunning, but it’s also a joy to make.
I loved experimenting to achieve that perfect pink hue, transforming an everyday bread into a centerpiece for any meal.
History of Focaccia Bread
Focaccia bread is a beloved Italian staple with roots tracing back to ancient times. Originally known as "panis focacius" in Latin, it was baked on the hearth or "focus" of a Roman home. Over centuries, this simple flatbread evolved across various Italian regions, each adding its own local twist in ingredients and preparation methods. In Liguria, its most renowned variation emerged, enriched with olive oil and sometimes topped with herbs and sea salt. Focaccia's versatile nature and rich history contribute to its enduring popularity, making it a cherished part of Italian cuisine and a worldwide favorite.
Focaccia Bread vs Sandwich Bread
Focaccia bread and regular sandwich bread differ significantly in texture, flavor, and preparation. Focaccia is known for its airy, chewy texture and open crumb, achieved by incorporating a generous amount of olive oil into the dough and on the surface, which forms its distinct dimples. Typically baked flat on a sheet pan, focaccia often features toppings like herbs, garlic, and olives, offering a burst of flavor that makes it a delicious standalone dish. In contrast, regular sandwich bread has a soft, fine crumb and uniform rectangular shape, ideal for making sandwiches. Its neutral taste accommodates a variety of fillings, emphasizing versatility over bold flavors. These qualities make focaccia a flavorful and aromatic centerpiece, while sandwich bread serves as a reliable base for a wide range of culinary creations.
Active Sourdough Starter vs Sourdough Discard
Active sourdough starter and sourdough discard are both components of a sourdough baking process, but they serve different purposes.
Active sourdough starter is a lively, bubbly mixture that has been recently fed with flour and water, containing active yeast and bacteria that are ready to leaven bread and create rich, complex flavors. It’s the driving force behind the rise and fermentation of sourdough bread. We will be using active sourdough starter for this recipe.
In contrast, sourdough discard is the portion of the starter that is removed before feeding. While it lacks the robust leavening power of an active starter, discard still carries a tangy flavor and can be used in a variety of recipes like pancakes, waffles, or muffins, providing an economical and tasty way to avoid waste.
Baking Supplies
Kitchen Scale *
Small Bowl for Measuring Ingredients
Baking Sheet or Pan
Mixing Bowl
Plastic Wrap/Towel (during resting/proofing stages)
Muffin/Cupcake Liners (you don’t need these if using a silicone mold)
* One item I want to note is how important it is to use a scale that weighs in grams and milliliters, although there are a few exceptions to this rule. Baking is a science, and when bakers measure with measuring cups, this can lead to inaccurate measurements and wrong consistencies.
A few items to incorporate when baking:
Healthy Swaps to Incorporate:
Organic all-purpose flour or organic cake flour
High Quality Olive Oil
Organic Raw Unfiltered Honey
Redmonds Sea Salt
Purple Sweet Potato Powder
Ingredients to Avoid:
Seed oils or vegetable oils
Artificial Food Dyes
By making these simple ingredient swaps, you’ll definitely notice a difference in taste and quality!
Tips
Use Active Starter: Make sure your sourdough starter is active and bubbly before mixing your dough. Feed it several hours before you plan to start baking.
Hydration is Key: Focaccia dough is typically high in hydration, which contributes to its airy texture. Don’t be afraid if the dough feels sticky; that's normal.
Olive Oil Generosity: Don’t skimp on the olive oil. It not only adds flavor but also contributes to the characteristic crust and helps prevent sticking.
Gentle Handling: Handle the dough gently to maintain its structure. Use a stretch-and-fold technique during bulk fermentation to build strength without overworking it.
Dimple the Dough: Before baking, use your fingers to generously dimple the dough. This holds the olive oil and toppings, creating focaccia's iconic texture.
Creative Toppings: Experiment with different toppings such as herbs, garlic, tomatoes, olives, or coarse sea salt to add flavor and visual appeal. I used dried flowers on mine to extra color!
Preheat Thoroughly: Make sure your oven is fully preheated to achieve a crisp outer crust and properly cooked interior.
Finish with Flakes: Once baked, drizzle with a little more olive oil and sprinkle with flaky sea salt for an extra touch of flavor.
Dough
All-purpose flour: 500g
Purple Sweet Potato Powder: 50g (adjust to your liking of color)
Granulated Salt: 10g
Active Sourdough Starter: 140g
Olive Oil: 15g
Raw Unfiltered Honey: 10g
Water: 370g
Toppings
Flakey Sea Salt
Herbs
Dried Florals
Olive Oil
Vegetables
Baking Instructions
Step 1: Mix the Ingredients
In a large bowl, combine 500g of all-purpose flour with 50g of purple sweet potato powder and sift or whisk together until blended. In a separate bowl, dissolve 140g of active sourdough starter in 370g of water and 10g of raw unfiltered honey. Pour the wet mixture into the dry ingredients and mix by hand until a shaggy dough forms, ensuring all flour is incorporated.
Step 2: Autolyse Phase
Let the dough rest for 1 hour. Then, drizzle 15g of olive oil and salt over the dough, kneading gently until cohesive and well-integrated.
Step 3: First Rise
Cover the bowl with a damp kitchen towel or plastic wrap. Allow the dough to rest at room temperature for 90 minutes, performing a series of stretch and folds every 30 minutes. This process builds the dough’s strength without overworking it.
Step 4: Final Rise
Oil your baking sheet and transfer the dough onto it. Let the dough spread naturally, or gently stretch it to fit. Allow it to rise in a warm location for 3 to 4 hours, or alternatively, place it in the refrigerator overnight covered loosely with oiled plastic wrap for baking the next day.
Step 5: Shape and Proof
Drizzle olive oil onto the dough and your hands. Using your fingers, dimple the dough evenly, being cautious not to deflate the air pockets.
Step 6: Preheat and Prepare
Preheat your oven to 450°F (232°C). Just before baking, drizzle additional olive oil over the dough and sprinkle with salt or desired toppings.
Step 7: Bake the Focaccia
Bake the focaccia in the preheated oven for 20-25 minutes or until the top is golden brown and the bottom is crisp. Remove from the oven, let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
How to Store
Room Temperature: Wrap the focaccia in parchment paper or a clean kitchen towel, and store it in a paper bag or an airtight container. This helps maintain its texture for 1-2 days. Avoid plastic wrap directly, as it can make the bread soggy.
Refrigeration: If you need to store the focaccia for more than a couple of days, place it in an airtight container and refrigerate. This can extend its freshness for up to a week, though it may slightly alter the texture.
Freezing: For longer storage, wrap the focaccia tightly in plastic wrap or foil, then place it in a freezer-safe bag. Freeze for up to 2 months. To reheat, thaw at room temperature and warm in the oven for a few minutes to revive its texture.
Enjoy!
sydney x