Sourdough Focaccia Recipe
Ingredients:100g sourdough starter (fed and bubbly)500g all-purpose flour350ml water3 tablespoons olive oil (plus extra for drizzling)10g salt1-2 tablespoons fresh rosemary (or any other topping of your choice, like olives or garlic)Optional: Sea salt for finishingInstructions:Activate the Starter:Make sure your sourdough starter is fed and bubbly. If using a refrigerated starter, feed it with equal parts flour and water a few hours before beginning.Mix the Dough:In a large bowl, combine the sourdough starter, water, and flour. Stir until it forms a rough dough, then add the salt. Knead the dough for about 10 minutes by hand or 5 minutes in a stand mixer. The dough should be soft and slightly sticky.First Rise:Transfer the dough to a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature for 4-6 hours, or refrigerate it overnight for slower fermentation and better flavor.Shape the Dough:After the first rise, gently punch down the dough and transfer it to a greased 9x13-inch baking pan. Stretch and press the dough to fit the pan. Use your fingers to dimple the surface, creating the classic focaccia texture.Second Rise:Cover the dough again and let it rise for 1-2 hours at room temperature, or until it becomes puffy and airy.Prepare to Bake:Preheat your oven to 450°F (230°C). While the oven is heating, drizzle the dough generously with olive oil and sprinkle with fresh rosemary and sea salt. If you’re adding any other toppings, now’s the time!Bake the Focaccia:Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.Cool & Serve:Let the focaccia cool slightly before cutting it into squares or wedges. For an extra touch, drizzle more olive oil over the top before serving.Enjoy!Serve your fresh sourdough focaccia with a side of olive oil for dipping, or as an accompaniment to soups, salads, or pastas.