Tag Archives: Sourdough recipe

Focaccia Rustica Alle Cipolle (Rustic Onion Focaccia)

This is another popular version of the Focaccia Alla Genovese. This onion focaccia comes from a traditional recipe, but here I am making my own adaptation, using different flours and not just plain flour (we use plain flour in the traditional recipe).

In fact, for this recipe I am preparing a dough mixing plain flour, semolina flour and spelt flour in equal parts.  It is quite a rustic focaccia, with the addition of the onions that keep the focaccia nicely moist and sweet. It is definitely something to try…

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Focaccia rustica con le cipolle (onion focaccia).

Ingredients

for a medium sized oven tray

150 g plain unbleached flour

150 g whole spelt flour

150 g semolina (durum wheat) flour

14 g yeast

8 g salt (and a pinch of salt to put on top)

extra virgin olive oil

1/2 a glass of water (a small glass!!)

1 large onion, finely sliced

Method.

1. Mix the yeast with some warm water, than add two tablespoons of spelt flour (take two tablespoons from the 150 g of spelt flour mentioned in the ingredient list). Create a starter and let it rise until it doubles in volume.

Note. You can use yeast or make a starter using 50 g of semisolid sourdough (I used plain flour sourdough), a pinch of barley malt, a little bit of water and 100 g of spelt flour). If you are going to use sourdough, let the starter rise over night and then follow the recipe, starting from step 2.

2. Mix the remaining flour, arrange it on a working board (or a table) and create a well in the centre. Add 8 g of salt with a little bit of warm water and combine the ingredients to create a soft dough. Add the starter and work well.

3. Let rise until the dough has doubled in volume.

4. Roll out the dough on a baking tray,previously greased with plenty of extra virgin olive oil and let rise for an hour. When the dough has risen, pressed with your fingers to create regular indents on the surface.

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5. Top with the onion slices, add a little bit of salt and drizzle with extra virgin olive oil.

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6. Bake at 200° C (392°F) until the focaccia is slightly golden. Remove the focaccia from the oven and pour half a glass of water on the surface. Bake again until golden-brown and crisp.

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also see the focaccia alla genovese recipe.

Focaccia rustica con le cipolle.

Ingredienti

per una teglia da forno di media grandezza

150 g di farina 00

150 g di farina di farro integrale

150g di semola rimacinata di grano duro

14 g di lievito di birra

8 g di sale fino (e un pizzico di sale in più, da aggiungere alla fine)

olio extra vergine di oliva q.b.

Mezzo bicchiere d’acqua (un bicchiere piccolo!)

1 cipolla grande, tagliata a fettine sottili

Preparazione.

1. Sciogliete il lievito di birra in poca acqua (tiepida) e aggiungete due cucchiai di farina di farro (prendete i due cucchiai di farina di farro dai 150 g indicati negli ingredienti). Create un panetto e lasciate raddoppiare di volume.

Nota. In questa ricetta è possibile utilizzare il lievito di birra oppure il lievito madre. Se utilizzate il lievito madre, fate un lievitino con 50 g di pasta madre semisolida (io ho usato lievito madre a base di farina 00), un pizzico di malto d’orzo, un po’ d’acqua e 100 g di farina integrale di farro). Lasciare lievitare tutta la notte e poi seguite la ricetta, a partire dal secondo passaggio.

2. Mischiate bene le farine rimaste e disponetele su una spianatoia (oppure su un tavolo). Aggiungete 8 g di sale con un po’ d’acqua tiepida e lavorate fino a creare un impasto morbido. Aggiungete anche il panetto di lievito e lavorate bene.

3. Lasciate lievitare in un luogo riparato, fino a quando l’impasto sarà raddoppiato di volume.

4. Stendete la pasta su una teglia (precedentemente unta con abbondante olio extra vergine d’oliva) e lasciate lievitare per un’oretta. Quando la pasta sarà nuovamente lievitata, pressate con le dita la superficie per creare delle fossette.

5. Ricoprite la focaccia con le fette di cipolla, aggiungete ancora un po’ di sale e irrorate con abbondante olio extra vergine d’oliva.

6. Infornate a 200°, fino a quando la focaccia sarà leggermente dorata. Togliete la focaccia dal forno e versate mezzo bicchiere d’acqua sulla parte superiore, poi infornate nuovamente, fino ad ottenere una focaccia ben dorata e croccante.

Da vedere anche la ricetta della focaccia alla genovese 

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Make The Best Pizza Dough ( Part 2)

I already published a basic pizza dough recipe with normal yeast a few weeks ago, this is basically the same recipe adapted for sourdough. Before getting started with the recipe, let me say a few things about sourdough.

Why sourdough?
Sourdough is a natural yeast created by fermenting flour with water. It is a long process, which is not particularly complicated, but it takes some time and care.
Basically, you create the natural yeast, then you feed it and keep it in good shape, that’s really all there is to it! In exchange, your sourdough will reward you with a lot of flavour, leavening strength and satisfaction!
Moreover, sourdough is healthier and much more digestible than commonly used yeast. Another good reason to use it is the difference in taste, as sourdough’s flavour is much more delicate and pleasant than all the other yeasts.
So, don’t give up if you haven’t tried yet, instead give it a go and you’ll see the difference, I promise you!
To get started with sourdough you can follow the step by step recipe here.

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Some things you have to know before you go on with the recipe:

1. The flour-sourdough ratio in recipes is usually 3 to 1 (3 parts of flour plus 1 part of sourdough). In order to prepare approximately 500 g of dough we will use 375 g of flour with 125 g of sourdough. You can use this recipe to make sourdough bread as well as pizza.

2. Semi-liquid sourdough contains a lot of water, therefore you have to add less water than in normal yeast pizza and bread recipes. My advice is to add a little bit of water gradually.

3. Sometimes it’s useful to make the dough in the evening and then keep it in the fridge with some extra water over night. The following day, take it out of the fridge two hours before you use it (knead the dough a little, then make the pizzas and let them rise for a couples of hours at room temperate). During this process the dough will rise much better and faster.

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Sourdough Pizza Crust.

Ingredients

For 2 large pizzas

Recipe No. 1

210 g flour 00 (or plain, unbleached all-purpuse flour)

135 g whole spelt flour

30 g durum wheat flour (semolina)

125 g sourdough (semi-liquid and made ​​with manitoba flour)

10 g salt

a pinch of barley malt (optional)

extra virgin olive oil to taste

water

Note.

If you use the sourdough starter made ​​from flour 00 (or plain, unbleached all-purpose flour) the ingredient ratio changes slightly:

Recipe No. 2

130 g flour 00 (or plain, unbleached all-purpuse flour)

135 g whole spelt flour

80 g Manitoba flour

30 g durum wheat flour (semolina)

125 g sourdough (semi-liquid and made with flour 00 of plain, unbleached all-purpuse flour)

10 g salt

a pinch of barley malt (optional)

extra virgin olive oil to taste

water

Method.

1. Sift and mix the flour on a wooden board or a large bowl (use a fine sieve). Mix the flour with the sourdough and a little bit of water. Add the salt and, if you want, you can also add 2 tablespoons of extra virgin olive oil with a pinch of malt.

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2. knead vigorously, until you get an elastic dough. Let the dough rise in a sheltered place for 3-6 hours (the rising time varies depending on different factors, the dough is ready when it has doubled in volume).

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3. Take two large oven trays, cover them with baking paper and brush them with plenty of extra virgin olive oil. Roll out the dough with a rolling pin, make two pizza bases and then add the other ingredients (I am going to make a pizza with mozzarella cheese and crescenza, a nice sweet and creamy Italian cheese)

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4. Let the pizzas rise for about 1 hour, then bake in a preheated oven at 190° (374°F) for 20-30 minutes.

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Impasto base per la pizza con lievito madre.

Ingredienti

2 pizze grandi

Ricetta n°1

210 g di farina 00

135 g di farina di farro integrale

30 g di semola rimacinata

125 g di lievito madre (semiliquido, a base di farina manitoba)

acqua q. b.

10 g di sale

pochissimo malto d’orzo (facoltativo)

olio extra vergine d’olio d’oliva q. b.

Nota.

Se usate il lievito madre a base di farina 00 gli ingredienti variano leggermente:

Ricetta n° 2

130 g di farina 00

135 g di farina di farro integrale

80 g di farina manitoba

125 g di lievito madre (semiliquido con base di farina 00)

30 g di semola rimacinata

10 g di sale

acqua q. b.

pochissimo malto d’orzo (facoltativo)

olio extra vergine d’olio d’oliva q. b.

Metodo.

1. Mescolate, setacciate le farine e sistematele a fontana su una spianatoia o mettetele in una ciotola grande. Unite il lievito madre alla farina con un po d’acqua. Mescolate leggermente, poi aggiungere il sale con cucchiai d’ olio extra vergine di oliva e un pizzico di malto, se desiderate aggiungerli.

2. Lavorate energicamente gli ingredienti, fino ad ottenere un impasto omogeneo ed elastico. Lasciate lievitare l’impasto in un luogo riparato per 3-6 ore (il tempo di lievitazione varia a seconda di diversi fattori, l’impasto è pronto quando sarà raddoppiato di volume).

3. Prendete due teglie grandi, ricopritele con carta da forno e spennellatele con abbondante olio extra vergine d’oliva. Stendete la pasta con un matterello e fate due basi per pizza, poi aggiungere gli altri ingredienti (in questo caso faremo una pizza bianca con crescenza e mozzarella).

4. Lasciate lievitare le pizze per circa 1 ora, poi fate cuocere a 190° C in forno preriscaldato per 20-30 minuti (dipende dallo spessore della pasta).

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