Description
A simple sourdough focaccia recipe that combines an active starter with all-purpose and whole wheat flour to create a golden brown, soft loaf perfect for any occasion.
Ingredients
- 160 grams active sourdough starter
- 400 grams white all-purpose flour
- 50 grams whole wheat flour
- 350-400 grams filtered water (approximately 1.5 cups)
- 9 grams sea salt, kosher salt, or Himalayan salt (more for sprinkling)
- 1 tablespoon olive oil (plus more for drizzling)
- Toppings of your choice (e.g., olives, chopped fresh herbs, cherry tomatoes, artichoke hearts, garlic, grated cheese)
Instructions
- In a large mixing bowl, whisk together the active sourdough starter, lukewarm filtered water, olive oil, and salt, starting with the lower end of the water range.
- Gradually incorporate the flour into the mixture, stirring until thoroughly combined; the dough should be slightly wetter than typical bread dough.
- Cover the bowl with a cloth and let it rest at room temperature (70-75°F) for about four hours until it doubles in size.
- During the first two hours of bulk fermentation, perform 3 to 4 sets of “stretch and fold” every 30 minutes; let the dough rest undisturbed for the final two hours.
- Transfer the dough into a well-oiled baking pan or sheet.
- With wet or oiled hands, gently stretch the dough into the corners of the pan.
- If baking the same day, let it rise at room temperature for an additional two hours until it doubles in size. For overnight proofing, refrigerate the dough and bring it to room temperature before baking.
- Preheat your oven to 450°F.
- Press gently into the dough with wet fingers to create dimples.
- Drizzle olive oil over the surface, sprinkle with coarse salt, and add your favorite toppings.
- Bake for approximately 25-30 minutes until golden brown.
- Let cool in the pan for a few minutes before transferring to a cooling rack.
Notes
Experiment with different types of flour and toppings for varied flavors and textures.
