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Sourdough Focaccia

How to make focaccia with sourdough starter and quick yeast
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This sourdough focaccia recipe is easy and delicious. It’s perfect as a dinner bread or appetizer. Try one of the recommended toppings from the section above.

Ingredients

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For the dough:

  • 2 1/4 cups flour (11 oz)
  • 1 cup chlorine-free water (7 oz)
  • 1/4 cup active sourdough starter (2 oz)
  • 1 tsp salt
  • 1/4 cup extra virgin olive oil (divided)

For the brine:

  • 3/4 tsp sea salt
  • 2 1/2 Tbsp water

Instructions

  1. Warm the water to about 30C (86F), then mix it with the flour. Using warm water helps to kick-start the hydration. The exact temperature doesn’t really matter, it should be around body temperature.
  2. Let the flour hydrate for 15-30 minutes, then mix with the sourdough starter and the salt. Kneed as required to bring the dough together. 
  3. Cover the bowl with a damp tea towel and leave the dough to rise in a warm location for 12-24 hours, until it doubles in size. After the initial rise, the dough can be placed in the fridge for up to 3 days or frozen. See the section above for more details on freezing the dough. 
  4. Coat a rimmed baking sheet with 2 Tbsp of olive oil. Place the dough on the oiled pan and pour another 2 Tbsp of olive oil into the center of the loaf. Gently stretch the dough to about 10-inch round or 8-inch by 12-inch rectangle. 
  5. Allow the dough to rise for 30 minutes. Meanwhile, mix the water and salt, dissolving the salt to make a brine.
  6. After the initial rise, stretch the dough again if needed. Then dimple the dough with your fingers. Pour the brine over the dough, allowing it to pool in the dimples. Proof for another 30 minutes.
  7. Add any additional toppings right before baking. See the section above for suggestions. Bake in a 450F oven for 25 to 30 minutes, until the bread, is browning.

Notes

  • The long rise results in chewy focaccia. For fluffier North American-style focaccia, add 1 tsp of instant yeast in with the starter and reduce the initial rise to just 2 hours.
  • See the section above for six recommended toppings. Focaccia is not the same as pizza, so toppings should be spread thinly across the dough rather than dominate the bread.
  • This recipe requires an active sourdough starter.

Keywords: Simple, freeze, apple fennel, caramelized onion, pesto, rosemary garlic, sage, tomato goat cheese, appetizer, vegetarian

Find it online: https://www.fermentingforfoodies.com/tuscan-style-sourdough-focaccia/