酸种佛卡夏 Sourdough Focaccia

比起酸种面包，酸种佛卡夏的做法更加简单，失败率更低，却也非常好吃，不管你是不是新手宝宝，这款食谱都一定要收藏起来试试哦！不会让你失望的！

为什么你会喜欢这个佛卡夏？

撇开外形不谈，佛卡夏和酸种面包最大的区别在于佛卡夏含油脂，而酸种面包没有。由于面团里需要加橄榄油，整形时也需要加橄榄油，因此佛卡夏的外壳吃起来更加酥脆，整体面包的味道和口感也更加油润可口。虽然这个食谱的含水量，没有很多，对新手宝宝来说也很好操作，但却一点都不影响酸种面包本身应该有的酸香和嚼劲哦！

所需要的食材

主面团：

• 270g 面包粉
• 60g 全麦粉
• 275g 水
• 60g 酵种
• 6g 盐
• 6g 初榨橄榄油

配料 :

• 适量甜椒
• 适量生蒜，太大颗的需要切半
• 适量罗勒叶
• 1tbsp 初榨橄榄油
• 1tbsp 水
• 适量海盐

烤箱温度 :

(In video) Tjean Baking mode-

• 18-20mins
• 上火 180C
• 下火 230C

其它烤箱 –

• 20-22mins
• 210C

~ 视频教程 ~

料理步骤

1. 把所有面粉和水，混合至无干粉，用保鲜膜盖上，冷藏水合，至少两个小时以上
2. 酵种达到峰值的时候，加进面团里
3. 用手抹开，然后拉伸折叠4-6次
4. 稍微整圆之后，休息30分钟
5. 加入盐和油，并将它们充分地混合进面团里
6. 把面团整圆，再休息30分钟
7. 然后进行 4组抱叠
8. 第四组抱叠结束后，盖上，冷藏发酵12小时-24小时
9. 隔天把面团取出，放上已铺垫好烘焙纸，并且抹了一层油的烤盘
10. 把甜椒，生蒜，水和橄榄油放在一个小碗里，混合均匀，让水和油乳化
11. 先淋一点油水在面团上，给面团整理好形状
12. 点上酒窝，然后放上配料
13. 再把剩余的油水都淋完进去，然后撒上海盐
14. 放入预热好的烤箱，210C，烤20-22分钟（Tjean 烤箱请参考上方提供的温度和时间）
15. 完成！

阿琴小贴士

• 马来西亚的室温对制作酸种面包来说有点太热了，在进行coil fold的2个小时里，可以偶尔放进冰箱10分钟，再拿出来，给面团维持在低一点的温度发酵。
• 用厚底一点的烤盘或者是cast iron pan 来烤佛卡夏，烤出来的底部会更加酥脆，上色更好看哦！

Print Recipe

Compared to sourdough bread, sourdough focaccia is much simpler to make and is just as delicious. Whether you’re a beginner or not, this recipe is definitely worth saving and trying out—it won’t let you down!

Why would you love this focaccia？

Other than the appearance, the biggest difference between focaccia and sourdough bread is that focaccia contains fat, while sourdough does not. Because extra virgin olive oil is added to the dough and also used during shaping, focaccia develops a crispier crust and a richer depth of flavor overall. Although the hydration level in this recipe isn’t very high, making it beginner‑friendly, yet it still preserves the signature tang and chewiness that sourdough bread should be.

All you need

Main Dough:

• 270g Bread flour
• 60g Wholemeal flour
• 275g Water
• 60g Levain
• 6g Salt
• 6g Extra Virgin Olive Oil

Topping:

• Capsicum
• Raw garlic, halved if it’s too big
• Basil leaves
• 1tbsp Extra Virgin Olive Oil
• 1tbsp Water
• Sea salt as needed

Oven Temp:

(In video) Tjean Baking mode-

• 18-20mins
• Upper heat 180C
• Lower Heat 230C

Other Ovens-

• 20-22mins
• 210C

~Video Tutorial~

Steps of making

1. Mix all the flour and water until no dry flour remains.
2. Cover with plastic wrap and refrigerate for at least 2 hours to autolyse.
3. When the starter reaches its peak, add it into the dough.
4. Spread with your hands, then perform 4–6 stretch and folds.
5. Shape lightly into a round and rest for 30 minutes.
6. Add salt and oil, mixing them thoroughly into the dough.
7. Round the dough again and rest for 30 minutes.
8. Perform 4 sets of coil folds.
9. After the 4th set, cover and refrigerate for 12–24 hours to cold ferment.
10. The next day, place the dough onto a baking tray lined with parchment paper and brushed with oil.
11. In a small bowl, mix bell peppers, raw garlic, water, and olive oil until the liquids are emulsified.
12. Drizzle a little of this mixture over the dough and shape it.
13. Dimple the dough, then add the toppings.
14. Pour the remaining emulsion over, then sprinkle with sea salt.
15. Bake in a preheated oven at 210°C for 20–22 minutes (for Tjean ovens, refer to the temperature and time provided above).
16. That’s it! Enjoy!

Cheen’s Little Tips

• Malaysia’s room temperature is a bit too warm for sourdough fermentation. During the 2 hours of coil folds, you can occasionally place the dough in the fridge for about 10 minutes, then take it out again, helping the dough to proof at a lower temperature.
• When baking focaccia, using a thicker base baking tray or a cast iron pan will give the focaccia a better bottom crust and a crispier texture.

Printable Full Recipe

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