Description
This Sourdough Focaccia recipe yields a beautifully golden, airy, and flavorful Italian bread infused with tangy sourdough starter, topped with sun-dried tomatoes, Kalamata olives, and fresh rosemary. The dough undergoes a long fermentation for enhanced texture and flavor, resulting in a rustic yet tender focaccia perfect for serving as an appetizer, side dish, or snack.
Ingredients
Dough
- 1/2 cup sourdough starter (125 grams) (discard or fed 12-24 hours prior)
- 2 cups warm water (475 grams) (95ºF or baby bottle warm)
- 3¾ cups all-purpose flour (470 grams)
- 1½ cups bread flour (185 grams)
- 1 tablespoon extra-virgin olive oil (15 grams) (plus more for topping)
- 2 teaspoons fine salt (10 grams)
Topping
- Cooking spray (for the pan)
- 6 ounces sundried tomatoes in olive oil (170 grams)
- 3 sprigs fresh rosemary (leaves separated from stems)
- 6 ounces Kalamata olives, sliced (170 grams) (drained)
- 1 teaspoon coarse salt (5 grams)
Instructions
- Mix the dough: In the bowl of a stand mixer, whisk the sourdough starter and warm water until mostly dissolved. Add both all-purpose and bread flours along with fine salt, then mix on low speed with the dough hook until combined.
- Knead the dough: Increase the mixer speed to medium and knead for 5 minutes, scraping down the sides as needed to fully incorporate ingredients. Reduce speed to low, slowly drizzle in the olive oil, then mix on medium for another 3 minutes until the dough is smooth and elastic.
- First rest: Scrape down the bowl, cover the dough, and let it rest for 2 hours in a warm, dry place to begin fermentation.
- Shape the dough: Generously coat a 9×13 inch pan with cooking spray. Transfer the dough to the pan and, using damp hands, gently stretch and press it into a flattened shape without overstretching to fit the pan.
- Bulk fermentation (long rise): Cover the pan with plastic wrap and proof the dough at room temperature (around 75°F) for 4 to 6 hours. Every 30 minutes, gently stretch the dough toward the edges of the pan with damp hands, allowing it to relax between stretches. Once the dough reaches the pan corners, allow it to rest undisturbed to develop flavor and rise fully.
- Preheat oven and prepare toppings: Preheat the oven to 450°F and position the rack in the middle. Dimple the top of the dough with wet fingers, pressing almost to the bottom. Drizzle extra olive oil over the surface, then arrange sundried tomatoes, Kalamata olives, and rosemary leaves evenly, pressing them about ¼ inch into the dough. Finally, sprinkle the coarse salt on top.
- Bake the focaccia: Place the pan in the oven and bake for 30 to 40 minutes until the focaccia is lightly golden on top and cooked through.
- Cool and serve: Remove the focaccia from the oven and let it cool for 10 minutes before slicing. Serve warm or at room temperature to enjoy its full flavor and texture.
Notes
- The sourdough starter should be active or fed 12-24 hours before starting to ensure good fermentation.
- For a more complex flavor, cold ferment the dough in the refrigerator during bulk fermentation and allow it to rise slowly overnight or up to 24 hours.
- Use wet hands when stretching the dough to prevent sticking and tearing.
- The dimpling step is important to create the characteristic focaccia texture and helps the olive oil and toppings penetrate the dough.
- Allowing the dough to come to room temperature and rise fully will improve the bread’s lightness and flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
