sourdough focaccia

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Nothing beats the aroma of freshly baked sourdough focaccia. With its crispy edges, airy crumb, and olive oil-infused crust, this bread is a perfect blend of rustic charm and gourmet delight. The long fermentation process enhances its flavor, resulting in a tangy, chewy bite that pairs wonderfully with herbs, olives, or sun-dried tomatoes.

Ingredients

For the Dough:

  • 500g (4 cups) bread flour
  • 100g (1/2 cup) active sourdough starter
  • 375g (1 1/2 cups) water
  • 10g (2 tsp) salt
  • 50g (1/4 cup) olive oil, plus more for topping

For Topping:

  • Fresh rosemary or thyme
  • Cherry tomatoes, halved (optional)
  • Flaky sea salt
  • Extra virgin olive oil

  • Instructions

    1. Activate the Starter:
      Ensure your sourdough starter is active and bubbly before starting. Feed it 4-6 hours prior.
    2. Mix the Dough:
      In a large bowl, combine the flour, water, and starter. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
    3. Add Salt and Oil:
      Sprinkle the salt over the dough and drizzle in the olive oil. Knead gently to incorporate. The dough will be sticky, but this is normal.
    4. Stretch and Fold:
      Perform 3-4 sets of stretch and folds over a period of 2 hours. Rest the dough in between each set for 30 minutes. This helps build strength and structure.
    5. Bulk Fermentation:
      Cover the bowl and let the dough rise at room temperature for 4-6 hours, or until it has doubled in size. For more flavor, refrigerate overnight.
    6. Shape the Focaccia:
      Transfer the dough to a well-oiled baking pan. Gently press it into the pan without deflating. Cover and let it rise for 1-2 hours.
    7. Dimple and Top:
      Preheat the oven to 220°C (425°F). Drizzle more olive oil over the dough and use your fingers to create deep dimples. Sprinkle with rosemary, tomatoes, and flaky sea salt.
    8. Bake:
      Bake for 25-30 minutes or until the focaccia is golden brown and crispy around the edges.
    9. Cool and Serve:
      Allow the focaccia to cool slightly before slicing. Serve warm or at room temperature with more olive oil for dipping.
    10. Pro Tip: Experiment with different toppings such as caramelized onions, olives, or even a sprinkle of grated Parmesan for added flavor. Enjoy this versatile bread with soups, salads, or on its own!

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