This is my favorite focaccia recipe: sourdough starter + yeast, quite fast dough, still full of taste and aromas, with a beautiful light texture.
The dough:
🔸250 g of bread flour - Bob's Red Mill in my case
The amount of flour you take for the dough always goes as 100%, all other ingredients we count basing on this amount of flour.
🔸88% of water - 220 g
🔸25% of sourdough starter - 60 g
🔸2,5% salt - 6 g
🔸6% light olive oil - 15g - for the dough during mixing
🔸0,5 g of instant dry yeast (1/4 of a tea spoon)
Dough handling:
Mix all the ingredients except olive oil during 10 min in a stand mixer:
- take less water in the very beginning (leave something like 50 g of water to add at the very end of mixing).
- then add olive oil and keep on mixing during 5 min more, add the rest of water (50 g) to the dough and mix for 2 min more. If you mix by hands - mixing time is around 25 min.
Proof the dough for 2 h at 25-26° C (78° F) performing coil folds every 20-30 min. Then divide the dough into portions and put them into small pans. Or you can use the whole dough amount and bake a big focaccia in a bigger pan. The pan should have some parchment paper inside sprinkled with olive oil.
Let the dough have some rest in pans for 30 min covered with a towel or a plastic wrap, then if you use a single big pan, stretch the dough with your wet hands a little bit to cover the whole pan bottom. Give it 10 min more. Then add some olive oil on top of the dough, dimple the dough with your fingers covered with olive oil as well. Add some tiny fresh tomatoes (cut in halves) on top of the dough, also add fresh green basil leaves, sprinkle salt flakes.
Bake the focaccia in the oven (which is preheated for 30 min at the oven's max temperature) for 10-12 min at 230 °C (445 °F) if you bake in small pans, and for 20-25 min if you bake in a big pan. Enjoy it!