10-minute Chilli, Garlic & Parsley Sourdough Focaccia

10-minute Chilli, Garlic & Parsley Sourdough Focaccia

by Vanessa Kimbell

This sourdough focaccia recipe is from Vanessa Kimbell of The Sourdough School. It's perfect for on-the-go sourdough lovers as it only requires 10 minutes of hands on time.

Inspired by Vanessa's book 10 Minute Sourdough, Breadmaking for Real Life, a cornucopia of 10-minute recipes designed to nourish the gut.

This bake uses our Botanical Blend Flour No. 0+, created in partnership with Vanessa Kimbell. This flour is a blend of 10 grains, seeds and pulses with nettle and seaweed. And not only does this flour taste good, it does good! All Sourdough School's profits from the sale of this flour go towards their systems change programme to prescribe bread baking courses as lifestyle medicine

Botanical Blend No.0+ was developed so that you can personalise your baking by adding your choice of local or seasonal botanicals to the base blend – freshly milled, dried or ground, herbs, spices or edible flowers.

You could add any seasonal botanicals to the flour. Dried herbs like sage, rosemary, marjoram and thyme, or chive flowers, sunflower petals and dill seeds would all work well. Get creative and see how the different botanicals affect the flavour, aroma and texture of your bread. Vanessa recommends adding up to 5% botanical to your base blend.

Ingredients

  • 200g Refreshed Sourdough Starter
  • 750g Water, at 28C/82F
  • 500g Botanical Blend Flour No. 0+
  • 500g Strong White Flour (ideally about 13% protein)
  • 20g Salt
  • 10g Butter, to grease the tin with
  • 150g Olive Oil
  • 30g Chilli Oil
  • Large handful of Parsley, chopped
  • 5 to 6 Cloves of Garlic, roughly chopped
  • 1 or 2 Chillies, chopped

Method

  1. 7pm - This is a quick mix. Add just 700g of the water and your lively bubbly sourdough starter (remember to reserve 50g of the water), whisk and then add the flours and salt and mix your dough vigorously using a strong spatula for about 2 minutes.
  2. The dough will come together to form a stiff ball. Leave this to rest on the side in the kitchen for 30 minutes. This is a good time, while your dough is autolysing, to refresh the remaining starter in your jar and set it aside to ferment overnight at room temperature.
  3. 7:30pm - When the gluten has had 30 minutes to develop, you can begin your bassinage. Bassinage is the technique of adding water to dough over a period of time. It's easy to do. You just add 25g of the water at a time to the bowl and squidge the dough with your hands to mix it in. It should take less than 1 minute to mix in the first 25g water. Cover and leave the dough for another 30 minutes.
  4. Repeat with the remaining 25g of water then allow the dough to rest for about 10 minutes.
  5. Pour the olive and chilli oils into the tin, making sure that it is evenly distributed around the tin.
  6. Next, scatter the parsley evenly over the oil. Add the garlic, chopped chilli (add as much heat as you fancy!) and a pinch of salt. Place the dough in the tin, making sure the oil works its way up the side of the dough by moving it around a little. This way the dough won't stick to the tin as it rises.
  7. Cover with a shower cap and leave to prove on the kitchen table overnight. My kitchen is usually about 21C/70F.
  8. 8am - By the morning, your dough should have doubled in size. Preheat your oven to 220C/428F/gas mark 7, for 30 minutes then drop oven temperature to 200C/392F/gas mark 6. Before baking drizzle the olive oil down the sides of the focaccia, before putting the tin in the oven. Bake for 45–50 minutes: it should have a beautiful burnished copper crust.
  9. When you bake this focaccia, you must put the tin on a wire rack in your oven because the fierce oven can cause the parsley to burn in the bottom of the tin. Keep an eye on the tin so it doesn't burn.
  10. If you like a crustier finish then you can remove your loaf from the oven and return the ‘naked’ loaf (without the tin) to the oven for a few minutes to create a lovely crunchy crust on the parts of the loaf that were covered by the tin.

10 Minute Chilli, Garlic & Parsley Sourdough Focaccia




Vanessa Kimbell
Vanessa Kimbell

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