Sauerteig-Focaccia

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Prep. 10min

Total 31 h

900 g

Ingredients

Herstellung des Sauerteigs

Anstellgut (Sauerteig Starter)
50 g
Halbweissmehl
50 g
Wasser
50 g

Autolyse

Halbweissmehl
500 g
Wasser
450 g

Focaccia-Teig

Olivenöl
20 g
Trockenhefe (optional)
3 Prisen
Salz
12 g

Backen

Olivenöl
1 EL
Fleur de Sel zum Bestreuen

grobkörniges Salz, zum Bestreuen

Difficulty

advanced

Nutrition per 100 g

Sodium 524 mg

Protein 6 g

Calories 1021 kJ / 244 kcal

Fat 5 g

Fibre 8 g

Saturated Fat 1 g

Carbohydrates 47 g

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Backen mit Sauerteig 8 Recipes
Switzerland

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