Easy Wholegrain Focaccia – Pan baked method

This is a great first bread to begin with. It couldn’t be simpler. You need a nice freshly fed sourdough starter (see my 7 days to make your own on), good wholegrain flour although ANY flour is good to get started, this is a VERY forgiving recipe. No Kneading. and here I have also included my method for PAN baking yes that is baking bread using a good heavy frying pan.

For the Focaccia you will need:

500g Wholegrain flour (or any combination of flours – experiment!)
50ml olive oil
150g sourdough starter
400ml water
1 tsp of salt
30g seeds (Linseed/Chia/Sunflower/Pumpkin/Sesame)

Method

  1. Put flour and seeds into a large bowl.
  2. Add 150g sourdough starter (100% hydrated – that is 75g water and 75g flour).
  3. Add 400ml water and 50g olive oil and mix well using a spatula or wooden spoon.
  4. Sprinkle on the salt and mix in.
  5. Cover the bowl with a damp cloth and leave to rest for 3 hours at room temperature.
  6. Choose a heavy flat bottomed large frying pan, I use a 33cm wide by 5 cm deep flat pan. If you don’t have this you could also use two smaller frying pans, or sauce pans. The important thing there is the base is heavy, no flimsy aluminium pans will work here they will burn too easily, also you must have a lid that fits well for this pan. I find the large Ikea one super handy for all my pots and large pans, but any lid will do.
  7. Now line the pan with baking paper and place the dough into the centre of the pan.
  8. Wet your fingers with cold water and stretch out the dough to fit the pan.
  9. Cover and leave to rise at room temperature for 3 hours.
  10. Now its time to bake! Place the pan on a medium heat for 5 mins with the cover on. Turn the heat down to low and continue cooking for another 10 mins. The dough should rise nicely, and there will be steam on the lid.
  11. Turn on the grill, remove the lid and brown the top of the bread for 5-10 mins under the grill.
  12. Remove and let the bread cool for at least 15 minutes on a cooling tray, before serving.
  13. This bread freezes really well, just cut it up into servings and freeze, then when you need it take out a portion and pop it in the toaster, perfect for breakfast, for Panini or antipasti warm with olive oil and salt!  

I hope you enjoy this easy focaccia, it is such a Go To recipe during this lockdown! Many days we have run out of bread after breakfast and I kick this bread dough off before I start working and go back to bake it in time for supper. The method of baking it in the frying pan means you can cook this bread easily without having to wait for your oven to heat up or if you don’t have an oven where you are all you need is the pan and a grill to brown the top after cooking in the pan.

Recipe Card for you to print out and save …

focaccia sourdough

Easy Sourdough Focaccia – Pan Baked Method

Katie @ makebakecomo
This is a great first bread to begin with. It couldn't be simpler. You need a nice freshly fed sourdough starter (see my 7 days to make your own on), good wholegrain flour although ANY flour is good to get started, this is a VERY forgiving recipe. No Kneading. and here I have also included my method for PAN baking yes that is baking bread using a good heavy frying pan.
Prep Time 15 mins
Cook Time 20 mins
Resting Time 6 hrs
Cuisine Italian

Ingredients
  

  • 500 g Wholegrain flour or any combination of flour – experiment!
  • 50 ml Olive oil extra virgin
  • 150 g sourdough starter active 100% hydrater
  • 400 ml water
  • 10 g salt
  • 30 g seeds linseeds / sunflower / sesame / chia etc.

Instructions
 

  • Put flour and seeds into a large bowl.
  • Add 150g sourdough starter (100% hydrated – that is 75g water and 75g flour).
  • Add 400ml water and 50g olive oil and mix well using a spatula or wooden spoon.
  • Sprinkle on the salt and mix in.
  • Cover the bowl with a damp cloth and leave to rest for 3 hours at room temperature.
  • Choose a heavy flat bottomed large frying pan, I use a 33cm wide by 5 cm deep flat pan. If you don’t have this you could also use two smaller frying pans, or sauce pans. The important thing there is the base is heavy, no flimsy aluminium pans will work here they will burn too easily, also you must have a lid that fits well for this pan. I find the large Ikea one super handy for all my pots and large pans, but any lid will do.
  • Now line the pan with baking paper and place the dough into the centre of the pan.
  • Wet your fingers with cold water and stretch out the dough to fit the pan.
  • Cover and leave to rise at room temperature for 3 hours.
  • Now its time to bake! Place the pan on a medium heat for 5 mins with the cover on. Turn the heat down to low and continue cooking for another 10 mins. The dough should rise nicely, and there will be steam on the lid.
  • Turn on the grill, remove the lid and brown the top of the bread for 5-10 mins under the grill.
  • Remove and let the bread cool for at least 15 minutes on a cooling tray, before serving.
  • This bread freezes really well, just cut it up into large square servings and freeze, then when you need it take out a portion and pop it in the toaster, perfect for breakfast, for Panini or antipasti warm with olive oil and salt!  
Keyword Easy, Italian, Sourdough Bread, Wholegrain

Leave a Comment

Your email address will not be published. Required fields are marked *