Sourdough Bread, No Starter Needed

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A symphony of flavors, a canvas of textures, and a testament to the art of baking.

Sourdough bread, a culinary marvel, has captivated taste buds for centuries. Its unique tangy flavor and chewy texture are a result of a complex fermentation process. But what if you could achieve that signature sourdough taste without the traditional starter? This recipe, inspired by the sun-drenched landscapes of Italy and the bustling markets of Morocco, offers a delightful twist on the classic focaccia.

Ingredients:

500g all-purpose flour

  • 10g fine sea salt
  • 10g instant yeast
  • 400ml warm water
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon flaky sea salt

    • Preparation:

    1. Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and instant yeast.
    2. Add Wet Ingredients: Pour the warm water and olive oil into the dry ingredients. Mix until a shaggy dough forms.
    3. First Rise: Cover the bowl with plastic wrap or a damp cloth and let it rise at room temperature for 12-18 hours. The dough should double in size and become bubbly.
    4. Shape the Dough: Gently transfer the dough to a lightly oiled baking sheet. Stretch and shape it into a rectangle, about 1 inch thick.
    5. Second Rise: Drizzle the dough with olive oil, sprinkle with oregano, rosemary, and flaky sea salt. Cover and let it rise for another 1-2 hours, or until it’s puffy and slightly risen.
    6. Bake: Preheat your oven to 450°F (230°C). Bake the focaccia for 20-25 minutes, or until it’s golden brown and crispy.

    Total Time: Approximately 20-24 hours

    Serving Ideas:

    Classic: Drizzle with extra olive oil and serve with a side of balsamic vinegar.

  • Mediterranean: Top with roasted vegetables like bell peppers, zucchini, and eggplant.
  • Moroccan: Sprinkle with zaatar, a Middle Eastern spice blend, and a drizzle of honey.
  • Italian: Serve with prosciutto, fresh mozzarella, and ripe tomatoes.

    • A Fusion of Cultures

    This no-knead focaccia recipe is a harmonious blend of Italian and Moroccan culinary traditions. The Italian influence is evident in the simplicity of the ingredients and the focus on quality olive oil. The Moroccan touch comes from the aromatic herbs, such as oregano and rosemary, which add a warm and earthy flavor.

    The beauty of this recipe lies in its versatility. It can be adapted to suit any palate and occasion. Whether you’re hosting a dinner party or simply enjoying a quiet meal at home, this no-knead focaccia is sure to impress.