Focaccia is a wonderfully versatile bread that can be enjoyed on its own or topped with a variety of ingredients. Using sourdough starter adds a delightful depth of flavor and a lovely texture to this classic Italian bread.
Ingredients:
- 4 cups all-purpose flour
- 1 ½ cups water (room temperature)
- 1/2 cup active sourdough starter
- 2 teaspoons salt
- 1/4 cup olive oil (plus extra for drizzling)
- Fresh herbs (such as rosemary or thyme), sea salt, and toppings of your choice (e.g., cherry tomatoes, olives, garlic)
Instructions:
1. Mix the Dough: In a large mixing bowl, combine flour and water. Mix until there are no dry bits left. Add active sourdough starter and salt. Mix until fully incorporated. The dough will be sticky.
2. Autolyse and Bulk Fermentation: Let the dough rest for 30 minutes (this is called autolyse). After resting, add olive oil to the dough. Mix until well combined. Cover the bowl with a damp cloth and let it rise at room temperature for 4 to 6 hours, performing stretch and folds every 30 minutes during the first 2 hours. To stretch and fold, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat until you’ve stretched all sides.
3. Prepare the Pan: Grease a large baking tray (about 13×18 inches) with olive oil. After the bulk fermentation, gently transfer the dough to the prepared tray. Use your fingers to gently spread and shape the dough to fit the pan, being careful not to deflate it too much.
4. Second Rise: Cover the dough loosely with plastic wrap or a damp towel and let it rise for another 1 to 2 hours, until it has puffed up noticeably.
5. Preheat the Oven: About 30 minutes before baking, preheat your oven to 425°.
6. Dimple and Top: Once the dough has risen, use your fingers to create dimples all over the surface of the focaccia. Drizzle with olive oil, sprinkle with sea salt, and add any desired toppings, such as fresh herbs, sliced olives, or cherry tomatoes.
7. Bake: Place the focaccia in the preheated oven and bake for about 20 to 25 minutes, or until the top is golden brown and crispy.
8. Cool and Serve: Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack. Allow it to cool slightly before slicing and serving.
Aprile's Kitchen 