Description
A soft, airy sourdough focaccia with a golden crust, perfect for topping with herbs, garlic, and olive oil.
Ingredients
Scale
- 345 g unbleached all-purpose flour
- 148 g bread flour
- 394 g room temperature water (divided)
- 9 g fine sea salt
- 94 g sourdough starter (mature (a.k.a. at peak height))
- 10 g extra virgin olive oil (plus more for topping)
- coarse sea salt
- fresh or dried herbs
- minced garlic
- halved cherry tomatoes
- sliced olives
- grated Parmesan
Instructions
- In the morning, add all-purpose flour, bread flour, 344g water, salt, and sourdough starter to a large bowl. Mix until dough forms, then knead until smooth and elastic.
- Add remaining 50g water slowly while kneading until dough is smooth. Drizzle in olive oil and knead until combined.
- Transfer dough to an oiled bowl, cover, and rest in a warm place for 30 minutes.
- Perform stretch and folds every 30 minutes for 2 hours (4 sets total).
- Oil a 13×9-inch baking pan, transfer dough gently, and rest covered for 2 hours, stretching toward corners every 30 minutes.
- Let dough rest another 2 hours to puff up. Preheat oven to 400°F about 30 minutes before baking.
- Drizzle olive oil on dough, dimple with oiled fingers, and add toppings.
- Bake 30 minutes until golden, rotating halfway through. Cool slightly before serving.
- Store in airtight container at room temperature up to 3 days.
Notes
Top with your favorite herbs, garlic, and olive oil for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 164
- Sugar: 0.1g
- Sodium: 292mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
