Description
A delicious pesto sourdough focaccia featuring a flavorful combination of sourdough starter, basil pesto, and sun-dried tomatoes.
Ingredients
- 1 cup sourdough starter
- 1/2 cup basil pesto
- 3 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes (chopped)
- 1/2 cup parmesan cheese (grated)
- 3 cups all-purpose flour
- 1 1/4 cups water
- 2 teaspoons salt
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine the sourdough starter, water, and basil pesto.
- Add the all-purpose flour and salt, and mix until a shaggy dough forms.
- Let the dough rest for about 30 minutes.
- After resting, fold in the minced garlic and sun-dried tomatoes.
- Grease a 9×13 pan or cast iron skillet with olive oil and transfer the dough, spreading it out gently.
- Cover the dough and let it rise at room temperature for about 4-6 hours, or until it has doubled in size.
- Preheat the oven to 425°F (220°C).
- Dimple the surface of the dough with your fingers, drizzle with olive oil, and sprinkle with parmesan cheese.
- Bake for 25-30 minutes or until golden brown.
- Allow to cool slightly before slicing and serving.
Notes
For added flavor, consider using a cold ferment or incorporating herbs like rosemary or thyme before baking.
