Sourdough Focaccia

AuthorRochelle
Rating
Yields1 Serving
 350 g Water
 70 g Active sourdough starter at 100% hydration
 10 g Salt
 3 g Granulated onion
 500 g Bread Flour
 1 g Fresh rosemary chopped
 14 g Oil
 Course ground salt for sprinkling on top
 Seasonings, herbs, vegetables and cheese as desired for topping
1

Measure out water, starter, salt, onion powder, flour and rosemary into a dough trough or bowl with a lid. Mix well with a Danish whisk, hands or a large spoon.

2

After thoroughly combined, drizzle oil on the top of the shaggy dough blob. Let the dough sit out at room temperature for approximately 4-6 hours, folding every 45 minutes to one hour until the oil is fully incorporated.

3

The dough should be very bubbly and stretchy. Cover the dough trough tightly and move the dough to the refrigerator overnight.

4

The next day remove the dough and place on a parchment-paper lined or greased baking sheet. Pull the dough out into a rectangle until it measures approximately 15"x10".

5

Drizzle generously with with olive oil and let proof 1-2 hours or until very bubbly and warm.

6

Top with your desired toppings and drizzle with more olive oil if necessary. Use toppings that can withstand a high heat without burning. Delicate greens, capers, sun-dried tomatoes or other easily burnt toppings can be added after the bake.

7

Bake at 450 degrees for 30 minutes or until golden browned. You can turn the oven on to broil briefly to assist in browning the top of the focaccia but watch very carefully for burning.

8

Remove from oven and add any extra toppings as desired. I like to add fresh herbs and a little parmesan after the bake. Cut into squares and serve while still warm.

Category

Ingredients

 350 g Water
 70 g Active sourdough starter at 100% hydration
 10 g Salt
 3 g Granulated onion
 500 g Bread Flour
 1 g Fresh rosemary chopped
 14 g Oil
 Course ground salt for sprinkling on top
 Seasonings, herbs, vegetables and cheese as desired for topping

Directions

1

Measure out water, starter, salt, onion powder, flour and rosemary into a dough trough or bowl with a lid. Mix well with a Danish whisk, hands or a large spoon.

2

After thoroughly combined, drizzle oil on the top of the shaggy dough blob. Let the dough sit out at room temperature for approximately 4-6 hours, folding every 45 minutes to one hour until the oil is fully incorporated.

3

The dough should be very bubbly and stretchy. Cover the dough trough tightly and move the dough to the refrigerator overnight.

4

The next day remove the dough and place on a parchment-paper lined or greased baking sheet. Pull the dough out into a rectangle until it measures approximately 15"x10".

5

Drizzle generously with with olive oil and let proof 1-2 hours or until very bubbly and warm.

6

Top with your desired toppings and drizzle with more olive oil if necessary. Use toppings that can withstand a high heat without burning. Delicate greens, capers, sun-dried tomatoes or other easily burnt toppings can be added after the bake.

7

Bake at 450 degrees for 30 minutes or until golden browned. You can turn the oven on to broil briefly to assist in browning the top of the focaccia but watch very carefully for burning.

8

Remove from oven and add any extra toppings as desired. I like to add fresh herbs and a little parmesan after the bake. Cut into squares and serve while still warm.

Sourdough Focaccia

Responses

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  1. My second attempt turned out pretty good, although the top looked much less “artistic” than yours. Also, still working on getting a lighter crumb (is that the term?)- bigger bubbles. Perhaps I proofed it too long. It was a chilly kitchen (68º). Nonetheless, the focaccia was tasty!

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