Description
A delightful sourdough focaccia enhanced with garlic and herbs, perfect for sharing at the table.
Ingredients
- 500 g bread flour (about 4 cups)
- 350 g water (about 1 1/2 cups)
- 100 g active sourdough starter (about 1/2 cup)
- 10 g fine sea salt (about 2 tsp)
- 60 ml extra virgin olive oil (about 1/4 cup), plus more for drizzling
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- Flaky sea salt, for topping
Instructions
- In a large bowl, mix the bread flour, water, and active sourdough starter until just combined. Cover and let rest for 30 minutes.
- Add the fine sea salt and 2 tablespoons of olive oil to the dough. Knead or perform stretch and fold techniques until the dough is smooth and elastic.
- Cover the bowl and let the dough rise at room temperature for 8-10 hours, or until it doubles in size and appears bubbly.
- Generously oil a baking pan. Transfer the dough to the pan, gently stretching it to fit.
- Allow it to rest for 1 hour.
- Preheat your oven to 220°C (425°F). Dimple the dough with your fingers, creating small indentations.
- Drizzle the remaining olive oil over the dough. Sprinkle with minced garlic, fresh rosemary, thyme, and flaky sea salt.
- Bake for 25 minutes or until golden brown. Cool slightly before slicing and serving.
Notes
Use high-quality olive oil and fresh herbs for enhanced flavors. Try adding toppings like cheese or vegetables for variations.
