Sourdough Focaccia Recipe
Alright, so this recipe takes the cake on ease and flavor! I think, dare I say, it may even be better than crusty sourdough bread! But also, I've always been a HUGE fan of focaccia bread and sourdough takes it up a whole nother notch! I like to add fresh thyme, rosemary and roasted garlic, which gives it a rustic Italian flavor! Focaccia is so fluffy, so soft and pillowy, it's just the best texture ever! You guys are going to love this recipe and I cant wait to see how you all recreate it!
1/2 cup starter (fed or unfed)
2 teaspoon salt
2 1/8 cup room temp water
4 cups bread flour
3 tablespoons olive oil, divided
Extra salt & oil for on top
Optional toppings: fresh thyme, roasted garlic etc
9 x 13 inch baking dish
STEP 1: In a large bowl, add the starter, salt and water and stir with a wooden spoon or spatula until combined. Add flour and then mix until fully combined. Cover with lid, tea towel or plastic wrap and let sit for 30 minutes to rest.
STEP 2: After resting, add ingredients like roasted garlic, herbs, shredded cheeses and fold into the dough 8-10 times. You'll do this by grabbing one side of the dough, pulling it up and into the center of the dough. Turn the bowl in quarter turns and repeat the 8 to 10 times.
STEP 3: Drizzle top of dough with oil olive, rub to coat, cover with lid, plastic wrap or tea towel and then set in a non-drafty spot in your kitchen to bulk rise to double in size. This can take 4 to 18 hours, and to be honest it generally takes me about 16-18 to double to the size to my liking.
STEP 4: After the bulk rise, grease down your 9x13 baking dish, measure 2 tablespoons of olive oil and pour into bottom of baking dish. Then gently deflate and release the dough from the sides of the bowl with greased hands and scoop dough out of bowl and into center of the oil in the bottom of the baking dish. Then you will want to envelope fold your dough into a rough rectangle and then flip it so seam side is down. (Fold top and bottom and then side to side and then flip). Drizzle 1 tablespoon on oil on top, rub to full coat and set uncovered to rise for another 4-6 hours, until its nearly doubled in size.
STEP 5: After 4-6 hour second rise, preheat oven to 425F, grease down hands and finger tips and gently press your finger tips into the dough all the way to the bottom of the dish and repeat in alternating areas across the dough to create caverns and big air bubbles. Add any wet toppings like jams, honey, wet cheeses like mozzarella etc on top. Sprinkle with salt, drizzle oil across the top and then bake in oven for 25-35 minutes or until golden brown to your liking!
Enjoy and tag me in your recreations @theurbanladybug!
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