About the Recipe
Focaccia is a high-hydration dough typically made using plain water. But, what would it taste like with a strong, flavourful broth like sinigang? Sinigang is a Filipino sour stew made with veggies, tamarind and pork. This recipe yields a fluffy, crispy sour focaccia full of flavour!
Ingredients
500g bread flour
400 ml sinigang broth, strained
1 tbsp fish sauce
1 tsp mama sita’s sinigang mix
1 tsp sea salt
7 g instant yeast
1 tbsp honey
Toppings
White onion
Red tomatoes
Mama Sita’s sinigang mix
Preparation
Mix bread flour, broth, fish sauce, sinigang mix, salt, yeast and honey together in a bowl until it becomes a shaggy, sticky dough. Cover and let rest for 10 minutes.
Stretch and pull from the sides of the dough inward until most of the dough has been pulled. Let rest for 20 more minutes and cover.
Repeat the stretch and pull process. Add olive oil, just enough to cover the dough to prevent it from sticking. Cover and let rest for two hours or until it has doubled in size.
Punch the air out of the dough. In a 9x13 sheet pan lined with parchment paper, cover the bottom with olive oil. Place the dough onto the sheet pan and stretch and fold. Cover and let rest for one hour.
Dimple the dough until the dough is spread to each corner of the sheet pan.Top with onion tomatoes and sprinkle with mama sita’s sinigang mix. Bake at 425F for 22-25 minutes. Let rest for at least 20 minutes before serving!