Sourdough Focaccia

Sourdough Focaccia Recipe

Ingredients:

For the Dough:

• 3/4 cup (180g) active sourdough starter (fed and bubbly)
• 2 cups (480g) warm water, around 90°F (32°C)
• 5 cups (600g) all-purpose flour (or bread flour)
• 2 tsp (10g) salt
• 1/4 cup (60ml) olive oil (plus extra for greasing and topping)

For the Topping:

• 1/4 cup (60ml) olive oil
• Flaky sea salt, to taste
• Fresh or dried herbs (such as rosemary, thyme, oregano)
• Optional: sliced cherry tomatoes, olives, thinly sliced garlic, or caramelized onions

Instructions:

1. Activate the Sourdough Starter:
   • Make sure your sourdough starter is active and bubbly before you begin. Feed it 4-6 hours before using it, if needed.
2. Mix the Dough:
   • In a large mixing bowl, combine the active sourdough starter and warm water. Mix well to dissolve the starter in the water.
   • Add the flour and salt to the bowl and mix until all the flour is hydrated, and there are no dry spots. The dough will be sticky and shaggy at this stage.
3. Autolyse:
   • Cover the bowl with a damp towel and let it rest for 30 minutes. This allows the flour to fully hydrate and makes the dough easier to work with.
4. Knead and Incorporate Olive Oil:
   • After the autolyse, add 1/4 cup of olive oil to the dough.
   • Using the stretch and fold method, lift one side of the dough and fold it over to the opposite side. Turn the bowl 90 degrees and repeat. Continue this process for about 2-3 minutes until the olive oil is well incorporated and the dough becomes smoother.
5. Bulk Fermentation:
   • Cover the bowl and let the dough rise at room temperature (about 70-75°F or 21-24°C) for 4-6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
   • The dough should become more elastic and slightly increase in volume during this time.
6. Shape and Proof:
   • Generously grease a 9×13-inch baking pan or a similar-sized baking sheet with olive oil.
   • Transfer the dough to the prepared pan and gently stretch it to fit the shape of the pan. If the dough resists, let it rest for 5-10 minutes and then try again.
   • Cover the pan with plastic wrap or a damp towel and let it proof at room temperature for another 2-4 hours, or until the dough has doubled in size and is bubbly.
7. Preheat the Oven:
   • Preheat your oven to 425°F (220°C).
8. Dimple and Top the Dough:
   • Drizzle the remaining 1/4 cup of olive oil over the surface of the dough.
   • Use your fingers to press deep dimples into the dough, all the way to the bottom of the pan. This will help create the characteristic texture of focaccia.
   • Sprinkle with flaky sea salt and any desired herbs or toppings.
9. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crisp on the edges.
   • If you prefer a softer crust, you can reduce the baking time by a few minutes.
10. Cool and Serve:
    • Remove from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
    • Slice and serve warm or at room temperature.

Tips:

• For an overnight rise, after step 4, cover the dough and refrigerate it for 12-24 hours. This slow fermentation will deepen the flavor.
• You can use a combination of herbs and toppings to customize your focaccia according to your preferences.

Cooking Time:

• Prep Time: 30 minutes
• Resting Time: 6-8 hours (or overnight)
• Cook Time: 20-25 minutes
• Total Time: 7-10 hours

Nutritional Information (per serving, about 12 servings):

• Calories: ~250 kcal
• Protein: ~6g
• Fat: ~10g
• Carbohydrates: ~36g
• Fiber: ~2g
• Sugar: ~1g

This Sourdough Focaccia is airy, flavorful, and deliciously aromatic. It’s perfect as a snack, side dish, or sandwich bread. Enjoy it fresh from the oven or save some for the next day—it’s good either way!