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Focaccia Sourdough

Sourdough Focaccia

Rebecca Coleman
Making bread in a pandemic like everyone else.
Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 6 hours
Course Bread
Cuisine Italian
Servings 4

Ingredients
  

  • 1 cup sourdough starter
  • 2 cups warm water
  • 2 tbsp olive oil
  • 1 tsp salt
  • 4 cups flour I used 1 cup WW and 3 cups AP
  • olive oil
  • course sea salt
  • rosemary dried or fresh, whole
  • cloves of roasted garlic optional

Instructions
 

  • In the workbowl of your mixer, place the sourdough starter, the water, olive oil and salt. Mix well together.
  • Slowly add in the flour, using the doughhook attachment. (you can do all of this by hand as well, it just takes more time).
  • Once all the flour is incorporated, continue to knead for another 5 minutes or so, until smooth and elastic.
  • Form the dough into a ball and drizzle over some olive oil. Cover the whole dough ball with a thin layer of olive oil. Place back into the bowl, cover, and allow to rise. You could also do a slow rise in the fridge over night. I let mine rise about 6 hours. It should be doubled in size.
  • Drizzle a sheet pan with olive oil and brush it all over. Place the dough on the sheet pan and use your fingers to spread it out.
  • Set aside for 30 minutes in a warm place, while your oven preheats.
  • Turn the oven on to 450 degrees and allow it to preheat.
  • Before putting the Focaccia in the oven, "dimple" it with your fingers, then drizzle over more olive oil and sprinkle with course salt. Sprinkle with rosemary and roasted garlic as well, if you like.
  • Bake for 20-25 minutes, until golden on top. Eat while still warm. I like to dip mine in olive oil and balsamic vinegar.
Keyword vegan