Sourdough Scallion Focaccia (inspired by Shanghai Scallion Pancake)
Sourdough Scallion Focaccia (inspired by Shanghai Scallion Pancake)
Ingredients
For the Sourdough Focaccia Dough
- 100 g active sourdough starter
- 300 ml water, warm (around 30°C)
- 400 g bread flour
- 8 g fine sea salt
- 2 tablespoons olive oil, plus more for greasing
For the Yousu (油酥) - Fragrant Oil Paste
- 30 g all-purpose flour
- 1 teaspoon five-spice powder
- 60 ml neutral oil, such as canola or vegetable oil
For the Filling and Topping
- 1 bunch scallions, thinly sliced, about 1 cup
- 1/2 teaspoon flaky sea salt, for topping
Instructions
- 1
In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved.
⏱️ 2 min
- 2
Add the bread flour and fine sea salt to the bowl. Mix with a spoon or your hands until a shaggy dough forms and no dry flour remains. Cover the bowl and let rest for 30 minutes (autolyse).
⏱️ 3 min
- 3
After the autolyse, add 2 tablespoons of olive oil to the dough. Knead the dough using a stand mixer with a dough hook on medium-low speed for 8-10 minutes, or by hand for 10-15 minutes, until the dough is smooth, elastic, and passes the windowpane test. Form the dough into a ball and place it back into the lightly oiled mixing bowl. Cover and let it bulk ferment at room temperature for 4-6 hours, or until it has visibly increased in volume and is bubbly. Alternatively, for a longer, slower fermentation, refrigerate overnight for 8-12 hours after 1-2 hours at room temperature.
⏱️ 15 min
- 4
While the dough is fermenting, prepare the yousu. In a small heatproof bowl, combine the all-purpose flour and five-spice powder. Heat the neutral oil in a small saucepan over medium-high heat until it just begins to smoke (around 180°C / 350°F). Carefully pour the hot oil over the flour mixture in the bowl. It will sizzle vigorously. Stir immediately and thoroughly with a spoon until a thick, yellow, paste-like consistency is achieved. Set aside to cool.
⏱️ 5 min
- 5
Lightly grease a 9x13 inch (23x33 cm) rectangular baking pan generously with olive oil.
⏱️ 1 min
- 6
Once the dough has completed its bulk fermentation, gently turn it out onto a lightly floured surface. Stretch or roll the dough into a large rectangle, roughly the size of your baking pan.
⏱️ 3 min
- 7
Spread half of the prepared yousu evenly over the surface of the dough. Sprinkle half of the sliced scallions over the yousu.
⏱️ 2 min
- 8
Carefully fold the dough over itself in thirds (like a letter) to create layers, enclosing the scallions and yousu within. Gently stretch the folded dough back into a rectangle.
⏱️ 2 min
- 9
Spread the remaining yousu over the surface of the folded dough. Sprinkle the remaining sliced scallions over the yousu. Fold the dough in thirds again. You should now have multiple layers of dough, yousu, and scallions.
⏱️ 2 min
- 10
Transfer the layered dough mass into the prepared rectangular baking pan. Gently press and stretch the dough to fit and fill the pan evenly. Drizzle a little more olive oil over the top of the dough.
⏱️ 2 min
- 11
Cover the pan loosely with plastic wrap or a damp kitchen towel. Let the dough proof in a warm place for 2-4 hours, or until it has visibly risen and is very bubbly and jiggly. This is the final proof.
⏱️ 240 min
- 12
Preheat your oven to 220°C (425°F) with a rack in the middle position.
⏱️ 15 min•🌡️ 220
- 13
Once the dough is fully proofed, use your fingertips to gently create deep dimples all over the surface of the focaccia, pressing down until you feel the bottom of the pan. Be careful not to deflate the dough too much.
⏱️ 2 min
- 14
Sprinkle flaky sea salt over the dimpled surface.
⏱️ 1 min
- 15
Bake for 25-30 minutes, or until the focaccia is golden brown on top and the bottom crust is firm and golden. If the top browns too quickly, you can loosely tent it with foil.
⏱️ 30 min•🌡️ 220
- 16
Remove the focaccia from the oven and carefully transfer it to a wire rack to cool for at least 15-20 minutes before slicing and serving. This allows the internal structure to set.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Sourdough Scallion Focaccia (inspired by Shanghai Scallion Pancake)
For the Sourdough Focaccia Dough
- 100 g active sourdough starter
- 300 ml water, warm (around 30°C)
- 400 g bread flour
- 8 g fine sea salt
- 2 tablespoons olive oil, plus more for greasing
For the Yousu (油酥) - Fragrant Oil Paste
- 30 g all-purpose flour
- 1 teaspoon five-spice powder
- 60 ml neutral oil, such as canola or vegetable oil
For the Filling and Topping
- 1 bunch scallions, thinly sliced, about 1 cup
- 1/2 teaspoon flaky sea salt, for topping
Instructions
- 1
In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved.
⏱️ 2 min - 2
Add the bread flour and fine sea salt to the bowl. Mix with a spoon or your hands until a shaggy dough forms and no dry flour remains. Cover the bowl and let rest for 30 minutes (autolyse).
⏱️ 3 min - 3
After the autolyse, add 2 tablespoons of olive oil to the dough. Knead the dough using a stand mixer with a dough hook on medium-low speed for 8-10 minutes, or by hand for 10-15 minutes, until the dough is smooth, elastic, and passes the windowpane test. Form the dough into a ball and place it back into the lightly oiled mixing bowl. Cover and let it bulk ferment at room temperature for 4-6 hours, or until it has visibly increased in volume and is bubbly. Alternatively, for a longer, slower fermentation, refrigerate overnight for 8-12 hours after 1-2 hours at room temperature.
⏱️ 15 min - 4
While the dough is fermenting, prepare the yousu. In a small heatproof bowl, combine the all-purpose flour and five-spice powder. Heat the neutral oil in a small saucepan over medium-high heat until it just begins to smoke (around 180°C / 350°F). Carefully pour the hot oil over the flour mixture in the bowl. It will sizzle vigorously. Stir immediately and thoroughly with a spoon until a thick, yellow, paste-like consistency is achieved. Set aside to cool.
⏱️ 5 min - 5
Lightly grease a 9x13 inch (23x33 cm) rectangular baking pan generously with olive oil.
⏱️ 1 min - 6
Once the dough has completed its bulk fermentation, gently turn it out onto a lightly floured surface. Stretch or roll the dough into a large rectangle, roughly the size of your baking pan.
⏱️ 3 min - 7
Spread half of the prepared yousu evenly over the surface of the dough. Sprinkle half of the sliced scallions over the yousu.
⏱️ 2 min - 8
Carefully fold the dough over itself in thirds (like a letter) to create layers, enclosing the scallions and yousu within. Gently stretch the folded dough back into a rectangle.
⏱️ 2 min - 9
Spread the remaining yousu over the surface of the folded dough. Sprinkle the remaining sliced scallions over the yousu. Fold the dough in thirds again. You should now have multiple layers of dough, yousu, and scallions.
⏱️ 2 min - 10
Transfer the layered dough mass into the prepared rectangular baking pan. Gently press and stretch the dough to fit and fill the pan evenly. Drizzle a little more olive oil over the top of the dough.
⏱️ 2 min - 11
Cover the pan loosely with plastic wrap or a damp kitchen towel. Let the dough proof in a warm place for 2-4 hours, or until it has visibly risen and is very bubbly and jiggly. This is the final proof.
⏱️ 240 min - 12
Preheat your oven to 220°C (425°F) with a rack in the middle position.
⏱️ 15 min•🌡️ 220 - 13
Once the dough is fully proofed, use your fingertips to gently create deep dimples all over the surface of the focaccia, pressing down until you feel the bottom of the pan. Be careful not to deflate the dough too much.
⏱️ 2 min - 14
Sprinkle flaky sea salt over the dimpled surface.
⏱️ 1 min - 15
Bake for 25-30 minutes, or until the focaccia is golden brown on top and the bottom crust is firm and golden. If the top browns too quickly, you can loosely tent it with foil.
⏱️ 30 min•🌡️ 220 - 16
Remove the focaccia from the oven and carefully transfer it to a wire rack to cool for at least 15-20 minutes before slicing and serving. This allows the internal structure to set.
⏱️ 20 min