Sourdough Focaccia
This sourdough focaccia has amazing flavor!
Ingredients
- 100 g Fed Sourdough Starter
- 500 g Bread Flour
- 10 g Salt
- 400 g Water
- Extra Virgin Olive Oil (lots of it)
- Coarse Sea Salt
Instructions
Feed your starter - 3 pm
- You should be familiar with how long your starter takes to double in size. So the timing depends on that. My starter takes about 3 hours to double. So I feed it in the afternoon around 3pm.
- Take 50 g of your starter and feed it 50g Bread flour and 50g water. Allow it to double in size.
Making the dough - 6pm
- Once the starter has doubled, add it to a bowl with 400g of room temp water and 500g of Bread flour.
- Mix well and let the dough sit for 1 hour to hydrate (autolyse). After 1 hour, add salt and mix well. Stretch and fold the dough onto itself 4x around. Let it sit for 30 mins covered.
- After 30 mins, stretch and fold the dough onto itself 4x around.
Bulk Rise - 7:30/8pm
- Cover it and let it rise overnight at room temp on your kitchen counter. It will triple in size.
Next Morning - 8am
- Drizzle a little olive oil into a 9x12 baking dish. Add parchment paper (the oil will help it stick), drizzle a healthy amount of olive on top of the parchment paper, and dump the dough onto the oil. Fold it onto itself like a letter and flip it over so it is all coated in olive oil. Cover and let it rise for 2 hours.
- Preheat the oven at 425℉.
- Once puffy, drizzle the top with more olive oil. Oil your fingers so the dough doesn't stick to you, start dimpling the dough with your fingertips.
- At this point you can add any toppings you like. I added cherry tomatoes, dried oregano, and garlic oil. Sprinkle with course sea salt to taste.
- Bake on the bottom rack of your oven for 30 - 40 mins depending on your oven.
- Remove the focaccia from the pan and place on a wire rack to cool.
- **Note: the timing can be adjusted to your schedule and what works for you. This schedule is just a suggestion to give you an idea of how calculate when to start.