Bread & Olive Oil Recipe
Janet's Bakery Sourdough, Housemade Focaccia
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Ingredients
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Sourdough (Janet's Bakery style)
Housemade Focaccia
Olive Oil Dipping Plate
Method
Sourdough (Janet's Bakery style)
- 1
Autolyse
In a large mixing bowl, combine 3.5 cups all-purpose flour, 0.5 cup whole wheat flour and 2.5 cups water. Mix until no dry flour remains. Cover and let rest 30–45 minutes to hydrate (autolyse).
- 2
Mix
After autolyse, add 0.75 cup active sourdough starter and 2 teaspoons fine sea salt. Mix by hand or with a dough scraper until the starter and salt are fully incorporated and the dough is cohesive, about 3–5 minutes.
- 3
Bulk Fermentation with Stretch & Folds
Oil a clean bowl with 1 tablespoon olive oil and transfer the dough to it. Cover and perform 4 sets of stretch-and-folds every 30 minutes (reach into the bowl, pull one side of the dough up and fold it over the center, rotate bowl and repeat 4–6 times). After the last fold, let the dough bulk ferment at room temperature until it has risen about 25–50% and shows air bubbles, approximately 3–4 hours depending on temperature.
- 4
Pre-shape & Bench Rest
Turn the dough out onto a lightly floured surface. Gently pre-shape it into a round by folding edges into the center, then flip seam-side down. Let rest uncovered 20–30 minutes.
- 5
Final Shape and Proof
Shape the dough into a tight round or oval for the oven vessel you'll use (Dutch oven or baking stone). Place seam-side up in a floured proofing basket or seam-side down on parchment for a Dutch oven. Cover and proof in refrigerator for 8–12 hours (overnight) for flavor and easier handling, or proof at room temperature 2–3 hours until puffy.
- 6
Preheat Oven
If using a Dutch oven, place it (with lid) in the oven and preheat to 500°F (260°C) for 45 minutes prior to baking. If using a baking stone, preheat oven to 475°F (245°C) with a tray for steam/water at the bottom.
- 7
Score & Bake
Carefully invert the proofed dough onto parchment (if in a basket) and score the top with a sharp blade. Transfer dough into the preheated Dutch oven, cover, reduce oven to 475°F (245°C), and bake covered for 20 minutes. Remove lid and bake an additional 20–25 minutes until deep golden brown and crusty. Internal temperature should reach ~205°F (96°C).
- 8
Cool
Remove loaf from oven and cool on a wire rack for at least 1 hour before slicing to let crumb set.
Housemade Focaccia
- 9
Mix Dough
In a large bowl, combine 3 cups bread flour, 1 teaspoon instant yeast, and 1.5 cups warm water. Stir until a shaggy dough forms. Add 1.5 teaspoons salt and 3 tablespoons extra-virgin olive oil and mix until the oil is fully incorporated and the dough is sticky and cohesive.
- 10
First Rise
Cover the bowl and let the dough rise at room temperature until it has expanded by about 30–50%, roughly 1–1.5 hours depending on ambient temperature.
- 11
Prepare Pan & Stretch
Generously oil a 9x13-inch (or similar) sheet pan with 1 tablespoon of olive oil. Transfer the dough to the pan, rub the remaining oil over your fingers and gently stretch and press the dough to the edges. If the dough resists, let it rest 10 minutes and continue. The dough should be roughly even thickness across the pan.
- 12
Dimpling & Topping
Cover the pan and let the dough rest and rise for 20–30 minutes. Preheat oven to 450°F (230°C). Using oiled fingertips, press deep dimples across the dough surface. Drizzle the remaining 2 tablespoons olive oil evenly over the top. Sprinkle 1 tablespoon chopped fresh rosemary (optional) and 1 teaspoon coarse sea salt across the surface.
- 13
Bake
Bake the focaccia in the preheated oven for 18–22 minutes until the top is golden and the bottom sounds hollow when tapped. Rotate pan halfway if needed for even color.
- 14
Cool & Cut
Remove from oven and transfer to a wire rack. Let cool slightly (10–15 minutes), then cut into serving pieces. Serve warm or at room temperature.
Olive Oil Dipping Plate
- 15
Assemble Dipping Plate
In a shallow bowl or small plate, pour 0.5 cup extra-virgin olive oil. If using, add 1 teaspoon aged balsamic vinegar to one side of the plate for guests who like a splash of acidity. Sprinkle 0.25 teaspoon freshly ground black pepper, 0.25 teaspoon sea salt flakes, 0.5 teaspoon grated lemon zest and 0.125 teaspoon chili flakes evenly over the oil. Taste and adjust seasoning to preference.
- 16
Serve
Place slices of the cooled sourdough and warm focaccia on a board next to the olive oil plate. Encourage tearing and dipping; replenish oil and seasonings as needed.