Name: Lievito Madre Focaccia
Prep time: 20 min
Cook time: 30 min
Total time: 590 min
Ingredients: 80 grams Lievito Madre; 175 grams lukewarm water (40C/100F); ½ teaspoon honey; 250 grams all purpose or bread flour; 25 grams olive oil; 1 teaspoon salt; 1-2 teaspoons rock salt; 3-4 tablespoons olive oil (more if you wish); 1-2 sprigs rosemary ( or oregano, thyme etc)

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This Lievito Madre Focaccia is the perfect recipe to start using your new starter dough. The perfect accompaniment to any meal or top with your favourite cold cuts for a delicious sandwich idea!

So once my Lievito Madre was ready for use, I removed 90 grams for the focaccia and the remaining I refrigerated. If you are using refrigerated starter, then remove it from the refrigerator and leave it at room temperature for an hour or two (it also depends on the warmth of your room). Sometimes an extra hour is needed.

Remove the top layer of the dough (the drier part), weigh the dough add the water which will be half of the weight of the dough, and add the flour which will be 105 grams of flour for every 100 grams of starter dough, stir everything together, when almost combined move to a very lightly flour flat surface and knead the dough until a compact dough is obtained. It might be slightly sticky but don’t add any extra flour.

lievito madre from the fridge to ready for use

Lievito Madre from the fridge – fed and ready for refrigeration – fed and ready for use

Divide the dough into two parts, the amount needed for the recipe which you can place in a clean bowl and leave to rise in a warm draft free area for 3-4 hours which will then be ready for use, (if the dough has been kept for more than a week in the fridge, you should repeat the feeding and rising times, usually one or two extra times is enough). The remaining dough can be placed in a clean glass jar, let it sit at room temperature for an hour then refrigerate.

How to make Focaccia

In the mixing bowl add the starter which has been broken into pieces, the water and honey, with the flat beaters beat until all is combined and you have a milky substance.

Add the flour and oil and knead with the dough hook until almost combined, add the salt and continue to knead until combined. The dough will be loose.

With the help of a spatula move the dough to a clean bowl, cover with plastic wrap and let rise in a draft free warmish area for about 8-10 hours. Deflate the dough.

Move to a lightly oiled cookie sheet and spread out with your lightly oiled fingers. Cover and let rise.

With your fingertips make the classed focaccia holes, drizzle with oil (don’t be shy) and sprinkle with rock salt and chopped rosemary or even oregano or whatever you prefer.

Bake, and serve.

How to store it

Focaccia is at its best just baked, warm from the oven. However if you have leftovers be sure to keep it in an airtight bag and at room temperature. It will keep for up to 2 days, you can warm it up either in the oven or microwave.

How to freeze it

You can also freeze the baked cooled focaccia wrap it tightly in plastic wrap, then in foil. Keep it in the the freezer for about a month. Thaw it at room temperature then refresh it in a 325°F (160C) oven until warmed through, about 5 minutes.

So if you have made your Lievito Madre and you are looking for a recipe, then why not try this Lievito Madre Focaccia and let me know how it went. Buon Appetito!

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