Directions
- 1Mix water, sourdough starter, salt, and 1 tbsp olive oil together gently in a large bowl.
- 2Add one cup of flour and mix to incorporate.
- 3Then, add the rest of the flour and mix until combined.
- 4Oil a large bowl with 1 tbsp olive oil.
- 5Transfer the dough to the oiled bowl.
- 6If necessary, oil your hands slightly so the dough will not stick as much.
- 7Cover the dough with plastic wrap and set a timer for 30 minutes.
- 8After 30 minutes, wet your hands and grab a fist full of the dough.
- 9Stretch the dough up towards you, then fold it over the top of the dough ball.
- 10Turn the bowl and repeat this three more times until you have stretched and folded the whole ball of dough.
- 11Cover the dough and again set a timer for 30 minutes.
- 12After 30 minutes, repeat the stretch and fold in the previous step.
- 13Cover the dough and let it sit at room temperature for 12–24 hours.
- 14If it is warmer in your house, you can place the dough in the fridge for this part.
- 15Once the dough has fermented for 12–24 hours, pour 3-4 tbsp of olive oil in an 11” cast iron skillet.
- 16Transfer the dough into the skillet and cover.
- 17Let the dough rise for 2-3 hours or until it fills the bottom of the cast iron pan.
- 18Preheat the oven to 400°F.
- 19After the dough has risen a second time, pour 2 tbsp olive oil evenly across the top.
- 20Push all of your fingers into the dough to dimple it, and move your hands slightly while dimpling the dough so that the olive oil will be well dispersed.
- 21Repeat this several times across all of the dough.
- 22Sprinkle some flaky sea salt on the dough and your preferred amount of rosemary.
- 23Bake sourdough focaccia for 30 minutes or until it starts to turn golden brown.
- 24Take the bread out of the oven, and add sundried tomatoes.
- 25Add a few spoonfuls of the oil from the tomatoes for extra flavor.
- 26Place the bread back in the oven for another 5–7 minutes or until it is fully golden brown on top.
- 27Let the bread rest for 10 minutes before cutting.
- 28Add more flaky sea salt and oil from the sun dried tomatoes and enjoy!
Ingredients
- 0.5 cup active sourdough starter
- 1.75 cup unbleached all-purpose flour
- 1 tsp salt
- 0.75 cup water
- 6 tbsp extra virgin olive oil, separated
- 2 tbsp sun-dried tomatoes in olive oil, julienned
- 2 sprigs rosemary
- flaky sea salt
Equipment
large bowlplastic wraptimer11” cast iron skilletoven
Tips
- Ensure your sourdough starter is freshly fed, active and bubbly, peaking 4-5 hours before starting the dough.
- Don’t be alarmed by the wetness of the dough; high hydration is crucial for a light, airy texture.
- Be generous with olive oil for flavor and a crispy crust, especially when using a cast iron skillet.
- Allow sufficient time for bulk fermentation (12-24 hours) to develop flavor and texture, adjusting based on room temperature.
- Feel free to get creative with toppings, gently pressing them into the dough before the final rise.
- Monitor focaccia for a golden brown color and crispy crust during baking, adjusting time as needed for different pans.
- Allow the focaccia to rest for 10 minutes before slicing for optimal texture and flavor.
- If using whole wheat flour, it will affect texture and taste, potentially requiring more water.
- To store, wrap in parchment paper then plastic wrap at room temperature for up to 2 days; avoid refrigeration. For longer storage, freeze sliced focaccia for up to a month.
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