Sourdough Focaccia
Equipment
- Large Mixing Bowl
- Baking Dish
- Parchment Paper or Silpat
Ingredients
- 75 grams Sourdough starter
- 30 grams Honey
- 375 grams Water
- 500 grams Flour
- 15 grams Salt
- 2 Tbls Olive Oil
- Optional Toppings
Instructions
- Mix all ingredients except the olive oil together until just combined. Rest the mixture for 15 minutes to allow the flour to hydrate.
- Continue to mix until the sticky dough comes together.
- Cover the bowl and allow it to ferment at room temperature overnight.
- In the morning, place parchment paper on your baking dish and drizzle it with olive oil.
- Pour the dough on top of the olive oil and flip it over to coat all sides. Do not spread the dough out at this point.
- Rest the dough at room temperature for 1 hour. Preheat your oven to 400 degrees Fahrenheit.
- Right before baking, dimple the dough with your fingers while gently pushing outwards. The dough does not need to touch the edges of the dish. Add any toppings you would like.
- Bake for 25 minutes or until the top is golden brown. After baking, remove the focaccia to a cooling rack.
Notes
Flour: You can use bread flour or all-purpose flour for this recipe. I like to use a combination of 250 grams of bread flour and 250 grams of all-purpose flour.
Toppings: Gently push the toppings into the dough before baking to ensure they don't pop out while baking.
Storage: This focaccia is best eaten within 3-4 days but can be stored in the freezer in freezer bags for 3-4 months.