Sourdough Focaccia Bread Recipe
Servings: 10 slices
Ingredients
- 425 g flour
- 10 g sea salt
- 350 g warm water
- 150 g active starter
- 100 g a quality organic olive oil
- more olive oil to taste
Instructions
- Mix the wet ingredients together
- Add the wet ingredients to the flour and allow to autolyse for 20-30 minutes
- Add salt to the dough and knead for 3-5 minutes until dough pulls away from the edges of the bowl and is fully incorporated.
- After about 15 minutes rest, perform a stretch and fold before adding 100 g olive oil
- Allow dough to rest for 10 minutes before performing 4 stretch and folds every 45 minutes. This should take around 3-4 hours total
- After the last stretch and fold, place the dough in a well oiled bowl and cover. Place dough in the fridge for 8-12 hours or overnight
- Take the dough out of the fridge and place it in a well oiled baking pan, large cast-iron skillet, or dutch oven
- Allow the dough to come to room temperature for about 2 hours (it’s okay if you need to go a little over or under this time as the dough is very forgiving)
- After the dough is at room temperature, spread it out over the surface of the pan. You can really pull at it here but try not to flatten it with your hands.
- Meanwhile, preheat your oven to 425 F.
- Drizzle with more olive oil and dimple the dough with your fingers or knuckles being sure to make large and small dents
- Add your toppings of choice, pressing them into the dough. I added sun-dried tomatoes, sea salt, and feta.
- Bake uncovered for 30 minutes
- Tint the bread with tin foil and bake for another 10 minutes
- Allow bread to cool (if you can wait!) and slice and enjoy
- Sourdough Focaccia will store at room temperature wrapped in a tea towel for a few days. After that, place in the fridge for a week or so.