Скачать с ютуб Sourdough Focaccia bread! I Tried it Again.... this is a Winner! - Daily Sourdough в хорошем качестве

Sourdough Focaccia bread! I Tried it Again.... this is a Winner! - Daily Sourdough

My Book is Available Now!! If you subscribe to my channel, you'll love my cookbook! It has over 70 Recipes that will have you drooling! order my new book here https://livesoblessed.com/product/the... The books are ready to ship! It is also available on Amazon for purchase https://amzn.to/3yDhvwH Get my FREE guide to gut health and sourdough! ** https://page.co/b1ob4 **Free recipes, Instructions for the perfect bread every time, All of the many health benefits sourdough and fermented foods offer and so much more! Want to my sourdough starter? Ive developed a lively healthy starter that I am making available to you! Click here ** https://amzn.to/3vqtJe5 ** for My healthy organic sourdough starter 'Simply Sourdough'! Hello Friends! i tried making sourdough Focaccia Bread again! i was not happy with my last focaccia bread video.... so after some experimenting, here is a wonderful recipe! give this one a try and let me know in the comments what you think! Sourdough Focaccia Bread Ingredients 3/4 C Active Sourdough Starter 2 C Lukewarm Water 2 Tbs Olive Oil 2 Tsp Salt 4 C Flour Instructions 1. In a large bowl, add starter and water and stir until the starter has dissolved. Then add oil and salt and stir until dissolved. Then add your flour and mix until all of the flour is incorporated. 2. Cover your dough and let it ferment for 24 hours in the refrigerator. 3. Oil a 9x13 baking pan. Put your dough into the pan oil the top of your dough and cover your dough with plastic wrap. Let it sit on the counter to spread out for 3-4 hours. 4. Preheat your oven to 425 degrees. I decided to make tomato olive focaccia today, so now is the time to add the toppings you want. Add more olive oil on top of the vegetables. Using your fingers, press your toppings into the dough. You will be creating pockets. 5. Bake your focaccia at 425 for 25 minutes. Let it cool on a cooling rack before cutting into it.