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Lemon Thyme Sourdough Focaccia

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  3. Lemon Thyme Sourdough Focaccia
Posted Date : 22 May 2025
An easy sourdough focaccia recipe made expertly for professionals using SwissBake type 55 flour and sourdough starter from durum wheat sourdough powder.
BAKE TEMP : 240°C - 210°C
MIXING TIME : 5 - 10 MINS
BAKE TIME : 35 - 40 mins
PREP TIME : 60 MINS

Ingredients

For Main Dough

• Durum Native – 70 g 
• T-55 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 

 

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. 

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