Mastering Sourdough Wholegrain Focaccia with Stoneground Flour and Roasted Seeds Techniques

Sourdough focaccia is a delicious bread that combines rustic texture with rich flavor. When made with wholegrain stoneground flour from a local mill like Mühle Tiefennbrunnen and topped with soaked roasted seeds, it becomes a wholesome treat that delights the senses. This post will guide you through the essential techniques to create this beautiful focaccia, highlighting the importance of each step to achieve the perfect crust, crumb, and flavor balance. Whether you are an experienced baker or a passionate home cook, mastering these techniques will elevate your bread-making skills.

Choosing the Right Flour: Stoneground Wholegrain from Mühle Tiefennbrunnen

The foundation of any great bread is the flour. Using stoneground wholegrain flour from a local mill like Mühle Tiefennbrunnen offers several advantages:

• Nutrient retention: Stoneground milling preserves the bran, germ, and endosperm, keeping vitamins, minerals, and fiber intact.

• Flavor complexity: The wholegrain flour has a nuttier, earthier taste compared to refined flours.

• Texture: The coarser grind adds a pleasant chewiness and rustic character to the focaccia.

  
  

When you buy flour from a local mill, you also support sustainable farming and reduce the carbon footprint of your ingredients. For this recipe, choose a freshly milled wholegrain wheat or spelt flour to get the best results.

Preparing the Soaked Roasted Seeds

Adding soaked roasted seeds inside and on top of your focaccia introduces a delightful crunch and depth of flavor. Here’s how to prepare them:

1. Select your seeds: Pumpkin, sunflower, sesame, flax, and chia seeds work well (for the formula you need 100 gr. of mix seeds and 100 gr. of water).

2. Roast the seeds: Roast the seeds in a dry pan or oven at 160 degrees for 10-15 minutes until golden brown, be careful not to burn them.

3. Pour hot water: After roasting, pour hot water (same quantity of the seeds) and let it cool down till the water is absorbed by the seeds.

4. Cool before use: Let the seeds cool completely before sprinkling on the dough.

   
   

This process unlocks the seeds’ oils and aromas, creating a beautiful contrast with the sourdough’s tang.

Crafting the Sourdough Starter and Dough

A lively sourdough starter is key to the focaccia’s flavor and texture.

Feeding and Maintaining the Starter

• Feed your starter regularly with equal parts flour and water by weight.

• Keep it at room temperature for active fermentation or refrigerate for slower activity.

• Use the starter when it’s bubbly and doubles in size within 3-4 hours after feeding at room temperature.

  
  

Mixing the Dough

• Combine 500g stoneground wholegrain flour, 375 g water, 100g active starter, 10g salt and 20 g olive oil.

• Mix 350 gr of cold water with the starter and the flour.

• Let it rest for 30 minutes (autolyse) to hydrate the flour and improve gluten development.

• Add the extra water at 40-45 degrees, salt and olive oil. Mix till the liquid are absorbed.

  
  

Bulk Fermentation and Folding

• Perform bulk fermentation at room temperature for 4-6 hours.

• Every 30-45 minutes during the first 2 hours, gently stretch and fold the dough to build strength. At the first stretch and fold add the soaked roasted seeds (circa 150 gr. keep 50 gr. to garnish the focaccia).

• The dough should become smoother and more elastic.

  
  

Shaping and Proofing the Focaccia

• Transfer the dough to a well-oiled baking tray.

• Use your fingers to gently stretch the dough to the edges, creating characteristic dimples.

• Cover and proof for 1-2 hours until puffy but not overproofed.

  
  

Adding the Soaked Roasted Seeds and Olive Oil

• Just before baking, sprinkle the remaining roasted seeds evenly over the dough.

• Drizzle a generous amount of high-quality extra virgin olive oil on top.

• The olive oil adds moisture, richness, and a beautiful golden color to the crust.

  
  

Baking Techniques for Perfect Focaccia

• Preheat your oven to 230°C with a baking stone or steel if available.

• Bake the focaccia for 20-25 minutes until golden brown and crisp on the edges.

• Rotate the tray halfway through baking for even color.

• After baking, let the focaccia cool slightly on a wire rack.

  
  

Serving and Storing Your Focaccia

Serve your sourdough wholegrain focaccia warm or at room temperature. It pairs wonderfully with soups, salads, or as a base for sandwiches.

To store:

• Wrap in a clean kitchen towel and keep at room temperature for up to 2 days.

• For longer storage, freeze sliced focaccia in airtight bags and reheat in the oven.

  
  

Troubleshooting Common Issues

• Dense crumb: May result from underproofing or insufficient folding. Allow more time for fermentation and perform gentle folds.

• Dry texture: Check hydration levels and ensure olive oil is applied generously.

• Flat focaccia: Avoid overproofing and handle dough gently when shaping.

  
  

Final Thoughts on Mastering This Focaccia

Mastering sourdough wholegrain focaccia with stoneground flour and soaked roasted seeds requires patience and attention to detail. The combination of local, freshly milled flour and carefully prepared seeds creates a bread rich in flavor and texture. By following the techniques outlined here, you will develop a deeper understanding of sourdough fermentation, dough handling, and baking that will serve you well in many bread recipes.

Try experimenting with different seed blends or adding herbs like rosemary for variety. Most importantly, enjoy the process and the delicious results of your homemade focaccia.