Sourdough Focaccia

I have been wanting to learn the making of sourdough bread for the longest time as many have told me about the healthier benefits as compared to instant-yeasted bread. Finally, found one place that fits my time and the syllabus sounds right - TBB (Tiong Bahru Bakery).

Finally I have my sourdough bread!

But, it didn't seem very well received at home due to the "tougher" crust. So I went in search of variations for sourdough and I found a sourdough focaccia recipe on an Instagram account that I was following (@honeybeesweets.sg) and it was a hit!

Ingredients

250g bread flour

65g levain (feed starter 1:1:1 and proof 3 hours)

5g sea salt

185-190ml water

15g butter

100g mozzarella

Toppings

15-18 cherry tomatoes, rinsed and halved

4-5 tbsp roasted garlic oil

6-8 clovers roasted garlic, smashed

small bunch of basil, torn

Method

1) Mix all the dough ingredients together. Leave for 30 mins

2) Coil fold and repeat for 3 more times every 30 mins.

3) Place dough on baking dish greased with garlic oil. Stretch out the dough and leave it to proof for 2-3 hours.

4) Drizzle with garlic oil and dimple the dough. Add cherry tomatoes, roasted garlic & cheese

5) Bake 25-28 mins at 215degrees. Remove and add basil.

Notes

1) Again, my oven has to be at about 200deg

2) I proof my levain for more than 3 hours as my starter is taken out directly from the fridge 

  

Garlic Butter Spread

Nothing beats homemade.

Recently, I chanced upon a recipe/ simple write-up on how to make garlic spread. Seeing that it was so easy, I decided to give it a try and yes! It was very simple and tasted so much better and flavorful than store bought ones. 

<Photo pending>

Ingredients
4 whole cloves of garlic
120g of butter
Salt (to taste)
Parsley/ Oregano/ Rosemary/ Basil (to taste)

Method
1) Heat oven to 190degrees.
2) Cut the top of the entire clove of garlic so that the raw garlic is exposed.
3) Place the four bulbs of garlic onto aluminium foil. Drizzle olive oil all over the garlic.
4) Wrap the garlic up in the foil and roast for about 45 min.
5) Remove the roasted garlic and mash them.  
6) Beat the butter till slightly creamy.
7) Add the mashed garlic, salt and herbs. Continue to mix till well. 
  
Notes
1) The recipe only calls for about 2 bulbs of garlic but I prefer my spread to be more garlicky, so I doubled the amount of garlic.
2) For my oven, 180degree is enough at 40 min