Sourdough Focaccia Bread
- Dough
- 1½ cups fed & bubbly sourdough starter
- ¾ cup water
- 1½ tsp sea salt
- 1½ Tbsp olive oil
- 2½ cups freshly ground flour of your choice (plus more)
- Toppings
- sliced tomatoes
- chopped garlic
- chopped fresh herbs
- olive oil
- sea salt
- fresh ground black pepper
- grated cheese (optional)
- In a medium bowl, stir together sourdough starter, water, sea salt and olive oil.
- Pour flour onto the wet mixture and stir to incorporate.
- Continue to add flour little by little until you have a nice, easy kneading consistency. If your dough is too dry, add a little more water.
- Pull the dough out onto your counter top and knead for a few minutes. You are looking for a soft and smooth (not sticky) dough.
- Cover your dough with a cloth and allow it to rest for at least 20 to 30 minutes.
- Generously oil a large rolled cookie sheet or use your pizza stone with parchment paper.
- Roll out the dough into your desired shape (rectangle or circle).
- Gently gather up the rolled dough and transfer it into the cookie sheet or pizza stone.
- If needed, rolled it out some more or use your fingers to spread/stretch the dough to fit the cookie sheet or pizza stone.
- Cover with a plastic wrap and let it rise/sour in a warm place for at least 8 hours.
- Preheat oven to 450 F.
- Brush the dough with olive oil and top it with tomatoes, garlic, herbs, sea salt and black pepper. Drizzle more olive oil on top.
- Bake for 15 to 25 minutes or until crust is lightly browned. Slice it up and serve it hot. Enjoy!
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/sourdough-focaccia-bread/
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