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Lievito Madre Tomato Focaccia
This Lievito Madre tomato focaccia is an Italian bread that is naturally leavened with a pasta madre sourdough starter.
Prep Time
20 mins
Cook Time
20 mins
Rising Time
11 hrs
Total Time
11 hrs 50 mins
Servings: 4 servings
Calories: 374 kcal
Course:
Main Course , Appetizer , Lunch
Cuisine:
Italian
Ingredients
- 175 grams water (lukewarm)
- 50 grams milk (2% or whole milk luke warm)
- 75 grams lievito madre active (broken in pieces)
- 300 grams bread or 0 flour
- 1 teaspoon honey
- ¾ teaspoon salt
EXTRAS
- 10-12 Cherry or grape tomatoes
- 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!
Cup of Yum
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
Calories
374kcal
(19%)
Carbohydrates
65g
(22%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
2mg
(1%)
Sodium
450mg
(19%)
Potassium
199mg
(6%)
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
% 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.