Sourdough Loukoumades Recipe
prep time 40 minutes
cook time 30 minutes
serves 6 people
difficulty easy to make
approx cost $4
Chewy, tangy, light and aromatic - this garlic and rosemary sourdough focaccia smells as
good as it tastes! Impress your friends with this simple slow-rise bread - it only requires a
handful of affordable ingredients and minimal hands-on time.
Course Appetizer, Snack
Cuisine Italian
Keyword bread, focaccia, garlic, homemade bread, homemade sourdough, rosemary,
sourdough, sourdough focaccia, sourdough starter
ingredients
- 350 g white bakers flour
- 280 g water
- 70 g sourdough starter
- 1/2 tbsp salt
- 4 garlic cloves roughly chopped
- 2 tbsp rosemary
- 1/3 cup olive oil extra virgin
- 1 tsp salt
X STEPS TO MAKE YOUR CHEESY BROCCOLI SOUP
Sourdough
1 In a large mixing bowl, combine flour and water together to make the dough. Ensure
there is no dry flour remaining
2 Cover the dough and leave it to rest in a warm place until the starter is ready. Around
23C is ideal.
3. Once the starter has doubled in size, add 70g to the dough. Using a wet hand,
smooth the starter over the top of the dough and then gently knead/massage for 2 minutes
to combine.
4. Cover the dough and rest for 30 minutes.
5. Sprinkle salt evenly over the dough and gently dimple it into the dough your
fingertips. Gently knead/massage the dough for 2 minutes to completely incorporate the
salt.
7. Coil fold the dough on both sides.
Wet your hands to stop the dough sticking, then run your hands around the edge of
the bowl, loosening the dough from the sides. Lift the dough from the middle, then
fold it back down into the bowl, tucking it under itself on both sides. Repeat this on
the other side
8. Cover the dough and rest for 30 minutes.
9. Repeat the coil fold and rest process another 2 times.
10. After the 3rd coil fold, cover the dough and rest for 90 minutes, then transfer to the
fridge to rest overnight.
Focaccia
1. The next day, remove the dough from the fridge and coat generously with olive oil
2. Grease cold Dutch oven with olive oil, then transfer the dough. Gently push the
dough out to the shape of the Dutch oven by dimpling it with your fingertips.
3. Leave the dough to rest, covered for 2 hours at room temperature
4. Preheat your oven to 220C.
5. After 2 hours, the dough will have risen further, looking light and puffy. should with
some air bubbles forming. Add all toppings, plus a drizzle of extra olive oil and gently press
them in with your fingertips.
7. After baking, remove bread from Dutch oven and place onto a cooling rack.
8. Allow focaccia to cool for about 20 minutes before eating. Serve with dips or enjoy as
is !
CHEESY BROCCOLI RECEIPE VIDEO
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easy to makeTest post4(recipe)
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