Lievito Madre Tomato Focaccia
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Prep Time
20 mins
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Cook Time
30 mins
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Rising Time
11 hrs
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Total Time
11 hrs 50 mins
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Servings
4 servings
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Calories
374 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Italian
Lievito Madre Tomato Focaccia
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This Lievito Madre tomato focaccia is an Italian bread that is naturally leavened with a pasta madre sourdough starter.
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Ingredients
- 175 grams water lukewarm
- 50 grams milk 2% or whole, luke warm
- 75 grams sourdough starter active, broken in pieces (lievito madre
- 300 grams bread flour or 0 flour
- 1 teaspoon honey
- ¾ teaspoon salt
EXTRAS
- 10-12 tomatoes cherry or grape
- 2-3 tablespoons olive oil
- 1 teaspoon oregano
Instructions
- In the mixing bowl add 100 grams of water, all the milk and the lievito madre with the flat beaters beat to combine a couple of minutes, then add ½ the flour and combine, cover with plastic wrap and let rest one hour.
- Add the remaining flour and water, knead with the dough hook for 10 minutes on speed #1, then increase the speed to #2 and continue for 5 minutes more. Add the salt and knead for 3 minutes more.
- Grease an 8 or 9 inch / 20 or 23 cm square cake pan with olive oil. Transfer the dough to the pan and gently make indentations with your fingers in the dough, cover and let rise in a draft free warm area for 10-12 hours or until doubled in bulk.
- Pre-heat oven to 410F/220C.
- Cut the tomatoes in half and place them cut side down on top of the risen focaccia. Drizzle with olive oil and sprinkle with oregano. Bake for 15 minutes then lower the oven to 350F/180C and continue to bake for approximately 20-30 minutes. Let cool 5 minutes, cut and serve. Enjoy!
Notes
- It's easier to break the lievito madre in pieces if your hands are wet.
- It's best to use the weight system (metric) when you work with lievito madre to get the best possible results.
- While this lievito madre tomato focaccia recipe is best served fresh and warm, you can store it for a few days.
- Store: Store leftover tomato focaccia in an airtight bag at room temperature up to two days and warm in the microwave or oven.
- Freeze: Cool completely then wrap tightly in plastic wrap then in foil. Freeze for up to a month. Thaw at room temperature then refresh in the oven at 325°F for about 5 minutes.
Nutrition Information
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Calories
374kcal
(19%)
Carbohydrates
65g
(22%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
2mg
(1%)
Sodium
450mg
(19%)
Potassium
199mg
(4%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
237IU
(5%)
Vitamin C
10mg
(11%)
Calcium
41mg
(4%)
Iron
4mg
(22%)
Phosphorus
106mg
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 65g | 22% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 2mg | 1% |
| Sodium | 450mg | 19% |
| Potassium | 199mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 41mg | 4% |
| Iron | 4mg | 22% |
| Phosphorus | 106mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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