Sourdough Focaccia
You can easily bake focaccia to go as a side with dinner (or breakfast!) using your sourdough starter.
Servings: 12 slices
Ingredients
- 1/2 cup sourdough starter about 100 grams
- 2 tsp salt
- 2 cups lukewarm water about 450 grams
- 3 3/4 cups unbleached all-purpose flour about 555 grams
- 2 Tbsp olive oil
- Flaky salt optional
Instructions
- Add the sourdough starter and salt to a large bowl.
- Pour in the lukewarm water and mix with a rubber spatula, until the starter has fully broken apart and disenegrated in the water.
- Sprinkle in the flour and mix with the spatula. The dough will be shaggy and a bit lumpy, that's okay.
- Add in 1 tablespoon of olive oil around the sides of the dough, work it in slowly a few times. The oil will still spill on the sides, this is also okay.
- Cover and let the dough rise for 8 to 12 hours, or overnight.
- Add the other 1 tablespoon of olive oil on the bottom of a deep baking sheet, then add the dough using a spatula.
- Add a bit more olive oil to your fingers, then press into the dough to make divets. The olive oil is to prevent the dough from sticking to your hands.
- Cover with a towel and let it rise again, this time for 6 to 8 hours.
- Preheat the oven to 450 degrees. Sprinkle the top of the risen sourdough focaccia with flaky sea salt, and any other desired toppings.
- Bake in the oven for 25 to 30 minutes, or until the top becomes golden brown.
Notes
Don't have sourdough starter? Here's how to make it!