Incredible Sourdough Focaccia

This recipe calls for an active sourdough starter. If you don’t have it, don’t worry. You can make one within a week from scratch OR can purchase my dehydrated sourdough to activate within 4 days (coming soon!).

If you already have a sourdough starter, you will LOVE this recipe!

Prep Time: 45 minutes
Rise Time: 8-10 hours overnight + 4 hours the next day
Bake Time: 25 minutes

Ingredients:
100 grams of active bubbly sourdough starter

415 grams of room temperature water

500 grams of all-purpose flour (unbleached preferred)

10 grams salt

4-5 tablespoons of olive oil

1 tsp of coarse salt

Toppings:

1/4 sliced onion

Olives

2 tablespoons pesto (store bought works!)

1/4 cup shredded parmesan

Directions:

I would highly encourage you to start this in the evening so you can let the dough rise overnight.

In a mixing bowl, measure your water and add 100 grams of sourdough starter. Use a spatula to mix starter and water. Add your flour and 10 grams of salt. Mix well with a spatula.

Let it rest for 30 minutes on the counter with a light kitchen towel on top.

After 30 minutes, wet your hands and gently pull one side of the dough up toward the ceiling until it’s about 4 inches from the center of the bowl. Repeat this process 12 times, stretching and folding the dough as you turn the bowl. Drizzle 1 tablespoon of olive oil on the dough and cover the bowl with a kitchen towel and let it rest on your counter for 8-10 hours.

The next morning, take a nonstick (or buttered) 9x13 pan and drizzle 1 tablespoon of olive oil in to the pan ensuring that all the surface is oiled.

Transfer your dough onto the pan. Stretch and fold it on each side to make a rectangle shape. Drizzle 1 more tablespoon of olive oil on top and let it rise on your countertop for 4 hours uncovered.

After 4 hours of rising, preheat your oven to 425 degrees.

Grab your toppings: Sliced red onions, pesto, shredded parmesan, olive oil, coarse salt and olives.

With clean hands, take some olive oil and rub your fingers with it.

Use your fingers to make divots in the sourdough, pressing into the dough gently. With a knife, take your pesto and drop onto your dough. You can use the knife to gently smooth it into the dough. Add your onions, olives and parmesan. Take a tablespoon of olive oil and drizzle on top. Take a pinch of the coarse salt and sprinkle on top.

Bake for 25 minutes until golden and crispy. Let it cool for 10-15 minutes and enjoy!!

Happy Eating!
Genelyn