SOURDOUGH FOCACCIA
Sourdough Focaccia
Sourdough focaccia recipe combines delicious and
soft sourdough with olive oil and herbs.
PREP TIME 20 minutes
COOK TIME 20 minutes
ADDITIONAL TIME 3 minutes
TOTAL TIME 43 minutes
Ingredients
- 1 cup active sourdough starter
- 1 1/2 cups warm water
- 1/2 cup extra virgin olive oil, divided (plus one tablespoon for drizzling)
- 1 tablespoon honey
- 2 tsp. sea salt
- 4 cups all-purpose flour
- 2 sprigs fresh rosemary, chopped
- 1 teaspoon garlic powder
Instructions
- Combine the sourdough starter, water, 1/4 cup olive oil, honey, and salt in a large mixing bowl.
- Add the flour a half cup at a time until it starts pulling away from the sides of the bowl.
- Knead until smooth and elastic, about 10 minutes or more with stand mixer. It should pass the windowpane test.
- Place dough in a greased bowl and cover. Let rise for 12- 24 hours.
- Put 1/4 cup olive oil in the bottom of a baking sheet lined with parchment paper.
- Press dough out in parchment paper lined baking sheet with a rim, pressing fingers down in the dough carefully.
- Allow to rise for a few hours.
- Drizzle with a few tablespoons of olive oil and sprinkle with garlic powder and chopped rosemary.
- Bake 400 for 20 minutes.
Notes
- Be careful not to deflate it, and press it all the way to the edges. If you do not have a stand mixer you can also use the stretch and fold method. While the dough is in the bowl, grab the edge of the dough and pull up gently shaking the dough a bit while stretching it upwards. Then place the dough back in into the center of the dough. Turn the bowl a quarter turn and do this stretch and fold again, and again one to two more times. First 3 rounds of stretch and folds – every 15 minutes. Last 3 rounds of stretch and folds – every 30 minutes. Then cover and bulk rise.