Sourdough Focaccia | 天然酵種佛卡夏

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Focaccia is a very forgiving bread. It is so easy and simple to make and you can always top with your favourite toppings. Eat it plain, or cut sides to serve as sandwich.
❤️ Remember to turn on subtitle by clicking "cc"
Dough
280g High protein flour (Bread flour)
70g All purpose flour
70g sourdough starter
7g salt
250g water
10g olive oil
Toppings
cherry tomatoes
bell peppers/jalapeno
garlics
rosemary
sea salt
🔺請記得開啓中文字幕（cc)
材料 (麵糰）
280克高筋麵粉（麵包粉）
70克中筋麵粉
70克天然酵種
7克鹽
250克水
10克橄欖油
配料
樱桃西红柿(小番茄）
柿子椒、甜椒
大蒜
迷迭香
海鹽
❤️If you like my video, please click LIKE and 【SUBSCRIBE】 to my RU-vid Channel!
❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！
Check out more of my recipes and videos at
查看更多我的食谱和视频
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Music used
Home - by Jonny Easton
Link: • Home - Piano Ballad Mu...

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Опубликовано:

17 дек 2021

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Комментарии : 211

@joyscheng617 2 года назад

Thanks for sharing recipe of this yummy sourdough pizza 😋😋😋 love it❤️❤️

@lucyyeap4684 2 года назад

Tq Autumn for another 👍recipe. Love this using natural yeast

@jeanietan5633 2 года назад

Beautiful, perfect sourdough Focaccia 😍

@nightowlii1367 2 года назад

Thank you for another perfect recipe. Feeding my starter now, making for lunch tomorrow.

@bullshark1152 2 года назад

Looks so yummy. Thanks for the vid. 🤜👍

@lakshyamalhotra8867 Год назад

Thank you so much Chiew for developing such an amazing recipe. The focaccia turned out marvellous with such a nice oven spring. My folks truly loved it and it was over in no time. It is certainly my ‘goto’ recipe from now on. Much love ❤️

@autumn.kitchen Год назад

Thank you so much ❤️

@Liz-ux8be 2 года назад

Thank you for sharing, will make this for Xmas 😋 Here, wishing you & your team a Merry Xmas & A Happy 2022 🎉🎉

@jerseyphilip 11 месяцев назад

I used your recipe yesterday, it was absolutely delicious and the bread worked out brilliantly. I topped with caramelized onions, garlic, sun dried tomatoes, cheddar cheese and goats cheese. Thank you:)

@autumn.kitchen 11 месяцев назад

Most welcome. And thanks for dropping your feedback here 😊💕

@couldbecooking 2 года назад

Thanks for sharing! It looks super tasty! 😊

@autumn.kitchen 2 года назад

Thank you 😊

@wingyiu0627 2 года назад

Hi! I’ve tried this recipe and every time turns out great! Thanks for sharing!

@autumn.kitchen 2 года назад

Thank you so much 🥰

@valeriejeanjacinto9014 Год назад

I tried this recipe and it turned out great! Thank you so much for sharing. Just did half recipe and still turned out good

@autumn.kitchen Год назад

Great! Thanks for your feedback 😊❤️

@martinaann2129 Год назад

I just made this over the weekend and it turned out brilliantly. I was inclined to try this recipe over the other focaccia dough recipes on your instagram page because of the addition of plain flour to make it softer, and that was the right call to achieve the soft texture that my family likes while still maintaining a nice chew and good structure. Thanks for sharing!

@autumn.kitchen Год назад

thank you 🥰

@luxigaintarachote1050 2 года назад

Thank you so much for your recipe I bake it so yummy 💕

@autumn.kitchen 2 года назад

Thank you 😊🥰

@lestari_tari 2 месяца назад

Thank you,will try it soon.

@pouranasadi9737 2 года назад

Thank you😍😍😍😍

@helenkoh5725 Год назад

I tried baking my first sourdough focaccia. It didn't dimple but I thought it tasted ok. I need to try baking this again. Thanks for the video and recipe. 😊

@autumn.kitchen Год назад

Hope you enjoy 😊

@rachello3969 Год назад

Beautiful! It is done so graciously!

@autumn.kitchen Год назад

thank you 🥰💚

@aliaibraheem711 2 года назад

I'm preparing tomorrow for baking

@meiping5523 2 года назад

Thank you 🙏! I baked this morning. It’s so nice. I made some mistakes but It’s still nice 😀, going to make again this afternoon.

@autumn.kitchen 2 года назад

Bravo! 👏🏻👏🏻👏🏻

@meiping5523 2 года назад

It becomes my family favorite. I bake it 3-4 times a week. Thanks again for sharing this easy yet taste wonderful focaccia.

@yvonnethian4853 7 месяцев назад

I had followed the recipe for three times all turned out super yummy. Thanks for the video and efforts 🎉❤

@autumn.kitchen 7 месяцев назад

Thank you 😊

@farasyahandmade7597 Год назад

I've made this focaccia 3 times now. It is definitely my fave recipe!

@autumn.kitchen Год назад

Great to hear! Thank you for trying 😊

@maymay-zv9ro Год назад

Hi may I know the baking temperature and timing ?

@maripungillo Год назад

Vc como sempre arrasando...❤

@autumn.kitchen Год назад

Thank you 😊

@morokiya55 2 года назад

Thank you. Baked it 3 times. It's my favourite now. My family is asking me to bake it every week. Sometimes twice a week. Thanks for sharing.

@autumn.kitchen 2 года назад

Wow ❤️❤️❤️

@eugeniacoelho1826 Год назад

Hello my dear. I found you yesterday on Instagram and I confess I'm in love about your excellent work. I can't hardly explain how I'm grateful ❤️❤️❤️❤️❤️

@autumn.kitchen Год назад

Glad you love my works 😘🥰

@sokmanao2003 2 года назад

Thanks for the recipe. that’s really attractive. May I know if I can use dry yeast (白神）to replace the starter with the same way of the fold and fridge fermentation as you? Does it mean if I use dry yeast with your way would not turn the final outcome as yours?

@nataliaharo1395 2 года назад

hola autum. una pregunta SOY DE ARGENTINA , QUIERO SABER SI LA MASA QUE PONES EN LA BANDEJA DE VIDRIO CON TAPA ROJA LA LLEVAS A LA HELADERA/REFRIGERADOR ? O SE MANTIENE A TEMPERATURA AMBIENTE... GRACIAS

@sweet8able 2 года назад

After the final fold, how long you place in the fridge for regard? Over night? Thanks. Love your baking

@autumn.kitchen 2 года назад

From adding starter total 4.5hr at 28C. Kindly turn on the subtitle for complete details 😊

@kanitsuj 2 года назад

Is it possible to use starter which i had fed just 2 days old discard?

@lilyandini5664 2 года назад

I like your recipes,I baked some of them,they turned out so good. But would you write down how many hours you do every step please. Because you did not explain about it.

@autumn.kitchen 2 года назад

Hi kindly turn on the subtitle by clicking “cc”. The resting interval is stated in the subtitle 😊

@justinthephsycogamingmaste673 2 года назад

What is the temperature and bake how long

@czeyilin9051 7 месяцев назад

Hi. May i know what if we bake using air fryer. How long and the temperature?

@adelineyap8711 Год назад

Thank you very much for this amazing recipe. Made it for the first time with good results. Definitely a keeper. One question, what is the purpose of the all purpose flour? Thanks

@autumn.kitchen Год назад

All purpose flour gives softer crumb

@adelineyap8711 Год назад

Many thanks

@noreg54 Год назад

Hei, I wonder what size cake pan you use here? The foccacia you make here is perfect!

@autumn.kitchen Год назад

Hi it is 9x11” pan. Kindly turn on the subtitle for the details 😊

@Cfutly Год назад

Why mix APF in this recipe? What does it add or change instead of using all bread flour? Is it a taste or texture difference? 🤔Thank you for sharing this recipe 🙏🏻

@autumn.kitchen Год назад

AP flour gives softer crumb

@maidinh1911 11 месяцев назад

Thanks for the detailed guide, just a note about baking temperature in Unox Bakerlux Oven, I think 190C Fan 2 for 20 mins is quite low, I have tested and it's turned out under-baked and a bit gummy. I guess to increase to 230C instead?

@autumn.kitchen 11 месяцев назад

230C will burn quite quickly for me. Maybe can try within 200-210C. The regular built in oven i bake for focaccia is 230C, while unox usually I will reduce 20+C at least.

@hemlatasingh2 2 года назад

Hi Thanks for the lovely recipe. I want to try this recipe. For minimum how long we can keep this in the fridge ?? And if I want to bake this same day then how long should I keep it for fermentation on the counter ??

@autumn.kitchen 2 года назад

Retard in fridge is not necessary, If same day, after sufficiently proof you can tip into pan and continue with baking process

@hemlatasingh2 2 года назад

@@autumn.kitchen thank you

@lilychin257 2 года назад

Hi Cs, do we bake this at the middle level or bottom level of the oven?

@autumn.kitchen 2 года назад

I would bake 2nd rack out of 5 from bottom

@lijameo3517 Год назад

May I ask what brand of your bread knife ? Thank you ! It looks cool!

@autumn.kitchen Год назад

It is Kuhn Rikon

@rachello3969 Год назад

May i know how you can make the starter rise threefold? Do you have another video to teach about that? I have tried your recepe. Very nice. But i'm still learning how to handle the dough properly. Rewatch your video again. And found that i must use a separate glassware with oil to do the coil. Your glassware is very practical. May i know where to buy that? Thanks.

@autumn.kitchen Год назад

Keep refreshing your starter and feed at peak. Do not let the starter starve. The glass dish is from Borcam, you can get from shopee. It is 22x22cm

@mariaconti9704 Год назад

I don’t see where to turn on subtitles. Is that not something you can do from your end? This looks like a wonderful recipe, and it would be so helpful to have all the minutes in between the stretch and folds, etc… thank you!

@autumn.kitchen Год назад

Click the “cc” for the subtitle

@katalinaj3450 2 года назад

awesome! May I ask what is your room temp while making bread? My area is cold. Happy Holidays to you and thank you again.

@autumn.kitchen 2 года назад

28C 😊

@katalinaj3450 2 года назад

@@autumn.kitchen Thank you. My indoor is kept at 19C . I will use bread proofer then to set it close to yr temp.

@katalinaj3450 2 года назад

How do u keep yr starter to be so beautifully active? Mine is never at that level. At best is rise double n I m estatic already

@autumn.kitchen 2 года назад

Keep feeding. Never let it collapse.

@katalinaj3450 2 года назад

@@autumn.kitchen Thanks for the tip! Merry Christmas n Happy New Year! 🎊🎈🎆

@hsiaomaipoi688 4 месяца назад

Hi CS. This is the best focaccia recipe I ever had. I have tried many times and everyone liked it so much. By the way . Is it ok to bake with plain flfour ?

@autumn.kitchen 4 месяца назад

Hi thanks for trying and feedback. If you use fully plain flour, hydration has to bring down a fair bit.

@hsiaomaipoi688 4 месяца назад

Tks for prompt reply. Will tat ok if mix with whole wheat ? I can’t find bread flour in Australia

@joyceyong8459 4 месяца назад

Hi, making it weekly SO GOOD!! May I know this sour dough can make it into pizza dough instead?😅

@autumn.kitchen 4 месяца назад

Oh yes why not! Just shape into thin round disc and it’s PIZZA 🍕😊

@jloh4359 Месяц назад

Thank you Autumn for your sharing. May I know what is the purpose of mixing in AP flour? If I use all bread flour, what difference will it make to the finished product?

@autumn.kitchen Месяц назад

If use all bread flour u can up hydration a bit. AP flour makes the bread softer

@joyceyong8459 Год назад

Hi so sorry just one more question. After I take it out from the fridge go straight into the oven and bake or wait till it reaches room temperature ?

@autumn.kitchen Год назад

If you follow the video, it shall undergo another round of room temp proofing. Kindly turn on the subtitle for the full details.

@JN_Leong 2 года назад

我又來了～超級好吃，今天第三次做，放了烘焙紙不粘了😊 這次來是想請問老師用的麵包刀是什麼品牌？

@autumn.kitchen 2 года назад

謝謝😊。Kuhn Rikon

@JN_Leong 2 года назад

@@autumn.kitchen謝謝，請問耐用嗎？切硬硬的歐包很容易切？

@danielharrison2128 2 года назад

hello …i tried this recipe and it turns great…thanks for sharing…i want to ask if I can keep the dough in fridge for more than 24 hours??is it possible!!!

@autumn.kitchen 2 года назад

Yes possible. But bread might taste more sour with longer fermentation

@joyceyong8459 Год назад

Super love it❤ May I know if I can make this one day before and bake the nx day pls?

@autumn.kitchen Год назад

Yes definitely, retard the dough overnight in fridge. Next day bring out and proof and bake

@joyceyong8459 Год назад

Thank you

@joyceyong8459 Год назад

Hi do I add the garlic oil, tomatoes and garlic same day or when ready to bake pls

@joyceyong8459 Год назад

I’m in the midst of making it but get stuck at this stage

@leemc3816 Год назад

你好，请问如何制作天然酵种？

@ongoing101 2 года назад

Hello, How long do I need to put the dough in refrigerator after 4.5 hours 28C fermentation ？

@autumn.kitchen 2 года назад

Over night retard in fridge ya. Focaccia is very forgiving.

@spasmpotato Год назад

Hello,may I know your oven set up when u bake? Is it top and bottom heat without fan. Thanks

@autumn.kitchen Год назад

I use top and bottom what without fan

@tps2686 2 года назад

Hi the bread looks so good. Your starter is it the normal starter or have to be the sweet starter that you have taught in other video?

@autumn.kitchen 2 года назад

It is normal liquid starter

@quynhquyenbeautycenter4640 2 года назад

Thank you for perfect sourdough Focaccia recipe. I will making it this weekend. Can I use a glass baking tray?

@autumn.kitchen 2 года назад

Yes why not 😊

@quynhquyenbeautycenter4640 2 года назад

Thank you for the quick reply!

@miumiu0071 2 года назад

Hi 👋🏼 love your video but i do not have starter to begin with. Do you have a yeasted recipe to share ? Thank you 🙏

@autumn.kitchen 2 года назад

Hi sorry I have not done a yeasted focaccia. But I would think it is straight forward. Just use any plain dough (lean dough) with 70-75% hydration will do

@miumiu0071 2 года назад

Oic ok thank you for your note.

@ongoing101 2 года назад

請問在多次摺疊，在攝氏28度發酵4.5小時後，麵團要放入冰箱進行多少小時的慢發酵？你的字幕沒有提及要放進冰箱多久。

@autumn.kitchen 2 года назад

隔夜。只要冰箱够冷10-18小时都没问题。佛卡夏是很随性都可以成功的 ☺️

@ongoing101 2 года назад

@@autumn.kitchen 謝謝回覆😊

@kooichinmaysiew4813 2 года назад

Hi may I know what's the size of yr baking pan? Love your focaccia and wish to bake it soon.

@autumn.kitchen 2 года назад

9”x11” 😊. Remember to turn on the subtitle when watching ❤️

@kooichinmaysiew4813 2 года назад

@@autumn.kitchen Thank you so much. Will bake soon. Happy New Year to you and family.

@urbanhomesteadhoney 9 месяцев назад

Can you use all ap (all purpose flour) and still have it turn out ok? Thank you..

@autumn.kitchen 9 месяцев назад

You might need to reduce hydration. AP flour is not as absorbent as bread flour

@lijameo3517 Год назад

Which brand of bread flour are you using? Thank you 😃

@autumn.kitchen Год назад

You can try Bobs red mill artisan bread flour

@lenlenlen228 10 месяцев назад

Hello. Should i watch the dough instead of follow the timing? Usually the dough after the first 30 minutes is quite messy, looks less smooth than yours. Does it mean it should autolyse a bit longer? I still struggle with gummy bread also. Do you have tips? Thankyou

@autumn.kitchen 10 месяцев назад

Read the dough instead of follow timing strictly. It could be your flour is weaker, either reduce hydration or do more coil fold to strengthen it

@plengmini2712 Год назад

How long you leave the dough to get puffy after sharping

@autumn.kitchen Год назад

Hi you may turn on the subtitle for the full details

@yvonnelee9218 Год назад

Hello, do we use just normal room temp water for the 250ml?

@autumn.kitchen Год назад

Yes RT water

@ckrislozway 2 года назад

Is this same day bake? How do I know is ready to bake? Would love to try.. Looks yummy . Thanks in advance

@autumn.kitchen 2 года назад

This bread is very forgiving. As long as you proof till dough is very puffy, it will be fine

@vikikuo9275 7 месяцев назад

請問晚上收冷藏的時候可以直接放到鐵盤二發，等到明天鬆弛一個小時左右再放材料進去烤嗎？謝謝。

@autumn.kitchen 7 месяцев назад

可以。记得要盖好保鲜纸😊

@dannshapiro1201 Год назад

What is the brand name of the bread knife you used ? Thanks

@autumn.kitchen Год назад

Is Kuhn Rikon 😊

@tasteslikehome1654 2 года назад

Hi. What% of hydration does the starter have? thank you

@autumn.kitchen 2 года назад

It is liquid starter, 100% hydration starter

@tasteslikehome1654 2 года назад

@@autumn.kitchen thank you 🙏

@leemc3816 Год назад

Hi, can u teach me how to do sourdough starter ? Thanks you

@autumn.kitchen Год назад

Hi you can head to my Instagram, check under the highlights “starter”. I cover how to cultivate starter from scratch as well as how to maintain it 😊

@margaretlim1348 Год назад

hi, after baking, can we freeze the focaccia, n reheat them when we want to eat? Thank you.

@autumn.kitchen Год назад

Yes you can. 😊

@margaretlim1348 Год назад

Thank you for your yummy recipes, and for replying. 😊

@JN_Leong 2 года назад

謝謝你的分享，請問放入冰箱冷藏發酵是多久的時間？如果有華文字幕會更好😊

@autumn.kitchen 2 года назад

有中文字幕啊。在 “cc” settings 设定那边选中文。放入冰箱隔夜，长短时间不是很大问题。佛卡夏是很简单的面包。

@JN_Leong 2 года назад

@@autumn.kitchen 哦～原來要去設置那邊選，現在明白了，之前看英語的都一直在找字典！🤣😂 謝謝你的分享，面團已入冰箱發酵，明天才繼續😊 還有一個問題想請教，馬來西亞的天氣炎熱，做歐包休面的時間比較適合是多少分鐘？做了幾個歐包都抓不到兔耳，整形的時候每次面團都很黏手，要入烤箱的狀態都不立體，請問你知道是什麼原因嗎？謝謝

@JN_Leong 2 года назад

@@autumn.kitchen 已經烤好了，表皮很脆很香，很可惜黏在盆底很難挖出來，我是用塗了油的玻璃盆🤣

@autumn.kitchen 2 года назад

可能麵筋弱了。修面不看時間，要看麵糰狀況。你可以參考我的這個視頻，已經翻譯在微信了 mp.weixin.qq.com/s/DXLD9-Z8_OUg3CRhc9fcoA?fbclid=IwAR1VCE8Tth5JVnxLj3OhNapvRh9VZJILSEFs2uTAxoz5oVRVHAvQ9XOVHHk

@autumn.kitchen 2 года назад

下次鋪一層烘培紙😁

@cheihyin10 21 день назад

Hi if I wish to make 2 foccacia, when should i portion out my dough? After coil foil or after I remove my dough from the fridge?

@autumn.kitchen 21 день назад

Divide into two right before place into greased pan

@tutibudiman1133 Год назад

How long everytime we left the dough?

@autumn.kitchen Год назад

Kindly turn on the subtitle for the full details

@carolyeosaychoo9639 Год назад

Can I use only bread flour?

@autumn.kitchen Год назад

Yes you can

@yoanxsquishies6591 2 года назад

Siz jadi bikinnya berapa jam? Tq

@autumn.kitchen 2 года назад

Depending your room temp, starter strength

@dorothylim3567 5 месяцев назад

Put dough in fridge for how long?

@autumn.kitchen 5 месяцев назад

For overnight, just to develop flavor

@jingyizhang5911 Год назад

Hi, what's the size of this mold？thx

@autumn.kitchen Год назад

9x11”

@munashamlan8816 Год назад

What is sourdough starter

@autumn.kitchen Год назад

Natural yeast. Cultivated from flour and water.

@amanyel-kasas7237 Год назад

Can you tell me the size of the dish you used to bake it in???plz

@autumn.kitchen Год назад

It is 9x11” pan size. You can turn on the subtitle for full process details 😊

@amanyel-kasas7237 Год назад

@@autumn.kitchen thank you very much

@CatsandCosmic 2 года назад

Hi, baker at what temperature 🌡️ and for how long??

@autumn.kitchen 2 года назад

Bake at 220C for 25mins. You may turn on the subtitle to watch it at 9.56min😊

@CatsandCosmic Год назад

Thank you. Oh, i did not turn on for subtitle. Thank you. I want to bake this tomorrow, sourdough starter is ready by tomorrow

@yoanxsquishies6591 2 года назад

Sister, untuk loyangnya ukuran berapa x Berapa? Tq

@autumn.kitchen 2 года назад

9x11” loyang 😊

@Lucy-oo7dd 2 года назад

請問玻璃方盤哪裡買？

@autumn.kitchen 2 года назад

Shopee. 牌子是Borcam

@joyscheng617 2 года назад

May I know size of your bake pan?

@autumn.kitchen 2 года назад

Hi the pan size is 9x11”. You may turn on the subtitle for the details

@joyscheng617 2 года назад

@@autumn.kitchen thank you!!❤️

@lulu092778 8 месяцев назад

请问什么原因面包口感像发糕的呢？

@autumn.kitchen 8 месяцев назад

很多原因，可能是发酵不到位，烘烤不够，酵母种不活跃

@wanlingg Год назад

請問這個食譜需要的烤盤是多大呢？

@autumn.kitchen Год назад

9x11 寸。视频里的字幕有写哦。

@wanlingg Год назад

@@autumn.kitchen 感謝感謝

@kyling8206 8 месяцев назад

烤多久？多少度？找不到视频谢谢

@autumn.kitchen 8 месяцев назад

记得打开字幕啊😄

@anabellzambrano2598 2 года назад

What kind of oil do you use for garlic oil?

@autumn.kitchen 2 года назад

I use olive oil for frying

@janicey3450 2 года назад

Rest for how long before the 1st snf?

@autumn.kitchen 2 года назад

Please turn on the subtitle (click the “cc”)

@janicey3450 2 года назад

@@autumn.kitchen Haha ya I did but it didn't work earlier. Now is OK. Thanks.

@kungflower5kung968 Месяц назад

請問你盤子的尺寸是什麼？

@autumn.kitchen 28 дней назад

烤盘？9x11寸。记得点开字幕哦

@slivira Год назад

請問要怎麼做天然酵種呢？

@autumn.kitchen Год назад

可以参考这里 instagram.com/reel/CkicJGIpin7/?igshid=NTc4MTIwNjQ2YQ==

@maylingleong8871 Год назад

U didn't Tel how long u proof each time

@autumn.kitchen Год назад

Hi kindly turn on the subtitles for the full details

@ashleykan8200 2 года назад

請問低溫發酵時間多久？

@autumn.kitchen 2 года назад

冰箱够冷（4度一下）可以长达18-20小时。

@ashleykan8200 2 года назад

@@autumn.kitchen 好謝謝

@ashleykan8200 2 года назад

@@autumn.kitchen 我的麵糰持續黏手入焗爐之前都是是那裡出問題呢？水太多？

@0909sum 2 года назад

Hi! Wondering if it is possible to skip the cold retard part and bake after the last coil fold?🙏🏻

@autumn.kitchen 2 года назад

Yes you can do same day bake. After last coil, leave it proof until is puffy enough then follow with the rest of steps (tip out into pan etc)

@aliaibraheem711 2 года назад

Hi dear how can I get to 28 c now the temperature is still low 24?

@autumn.kitchen 2 года назад

24C is fine, just that you need longer proofing than 28C

@aliaibraheem711 2 года назад

Thanks dear 🌹

@fionatan4862 2 года назад

Hi, How long should the dough retard in the fridge? Overnight? Thank you

@autumn.kitchen 2 года назад

12-16hours is ok. Make sure your fridge internal temp is lesser than 4C, otherwise dough might over proof

@fionatan4862 2 года назад

@@autumn.kitchen Thank you

@nataliaharo1395 2 года назад

@gabrielm8150 2 года назад

temperatura ambiente y seria mejor que hubieras echo la pregunta en ingles por no decir que escribir con mayusculas en el argot informatico es gritar