Lemon Thyme Sourdough Focaccia
Our special sourdough focaccia recipe brings refreshing citrus notes & herbal depth to classic Italian baking. Crafted using SwissBake® Type 55 Flour and le’sourdo® Durum Wheat Sourdough Powder, it offers excellent hydration handling, airy crumb, and a fragrant crust. Perfect for gourmet platters, hotel buffet spreads, or upscale sandwiches, this recipe allows culinary professionals to showcase both creativity and control in sourdough baking.
INGREDIENTS
For Main Dough:
• le'sourdo® Durum Native – 70 g
• SwissBake® T55 Flour – 800 g
• Homegrown Preferment – 300 g
• Water – 600g to 650 g
• Salt – 15 g
• Lemon Zest – 15 g
• Fresh Thyme – 20 g
• Olive Oil – 40 g
For Toppings:
• Sea Salt – 30 g
• Olive Oil – 50 g
• Thyme – 10 g
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For Preferment – Day 1: • le'sourdo® Durum Native – 50 g • SwissBake® T55 Flour – 100 g • Water – 150 g |
For Preferment – Day 2 Feeding: • SwissBake® T55 Flour – 100 g • Water – 100 g |
METHOD
Preferment Preparation: Combine DurumNative, T55 flour & water. Allow to ferment for 24 hours at 22°C to 24°C. Feed with fresh flour and water on Day 2. Use once it shows active fermentation.
Dough Mixing & Development: Combine all ingredients (including preferment) in a spiral mixer. Mix for 5 minutes on slow speed and then on fast speed for 10 minutes. Ensure the final dough temperature is between approx. 24°C to 26°C. Rest the dough for 60 minutes.
Cold Retardation: Fold after 45 minutes, then scale and tray. Refrigerate dough at 4°C to 8°C for 16–20 hours. Acclimate at 24°C for 45 minutes before baking.
Final Handling & Baking: Scale into 600 g loaves, shape, and proof at 32°C, 85% humidity for 40 minutes. Bake in deck oven at 240°C falling to 210°C with steam for 35–40 minutes.