Sourdough Focaccia
A beautifully textured and flavorful focaccia made with an active sourdough starter, perfect for any occasion.
Ingredients
Main ingredients
- 1 cup active sourdough starter Provides the leavening and unique sour flavor.
- 1 cup warm water Helps activate the sourdough starter.
- 4 cups all-purpose flour Gives structure and body to the focaccia.
- 2 teaspoons fine sea salt Enhances flavor and strengthens the dough.
- 1/3 cup extra-virgin olive oil Adds richness and moisture.
Toppings
- 2 tablespoons fresh rosemary leaves Optional; adds an earthy note.
- 1 teaspoon flaky sea salt For sprinkling on top.
Instructions
Preparation
- In a large bowl, mix the active sourdough starter, warm water, all-purpose flour, and fine sea salt until no dry flour remains.
- Cover the bowl and let the mixture rest for 30 minutes.
- Drizzle extra-virgin olive oil into the dough and gently fold to incorporate it.
- Cover the bowl and let the dough rise at room temperature until doubled in size, about 3-4 hours.
- Perform one set of stretch-and-folds halfway through the rise for better gluten development (optional).
Baking
- Lightly coat a 9×13-inch baking pan with extra-virgin olive oil.
- Transfer the risen dough to the pan and gently press it to fill the pan evenly.
- Allow the dough to rest and rise again for about 1 hour until it becomes puffy.
- Using oiled fingertips, gently press into the dough to create dimples all over.
- Drizzle olive oil on top and sprinkle with fresh rosemary leaves and flaky sea salt.
- Preheat the oven to 425°F.
- Bake for 20-30 minutes until the top is golden brown and the edges are crisp.
- Remove from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
Notes
For best results, ensure your sourdough starter is active. You can experiment with various toppings like sun-dried tomatoes or olives.