SOURDOUGH FOCACCIA

Focaccia is one of the homiest bread you can get, and if soft and warm, it’s one of the most flavorful. This recipe requires a sourdough starter, so make sure to feed yours before you make this. If you don’t have one, there are several books I recommend, but two of the best are Tartine Bread and Living Bread. My starter is was made following Daniel Leader’s recipe in Living Bread and my go-to loaf is a variation of Tartine’s classic country loaf.

This focaccia recipe is fairly classic and very easy to make. But when making your own bread, you’ll find that kitchen temperatures, environments, flours, and other variables can make your bread take on different flavors and consistencies.

Keep in mind this is a two-day process as the bulk rise needs to sit at room temperature overnight.

All you need is a starter, water, honey, flour, salt, olive oil, fresh rosemary, and garlic!

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SOURDOUGH FOCACCIA

Yield: 8

Author: Yasmine Wahab

Ingredients

• 100g active starter
• 350g cool water
• 20g honey
• 600g bread flour
• 10g kosher salt
• 4 tbs olive oil
• 2 tbs fresh rosemary
• 4 garlic cloves minced
• Fly sea salt

Instructions

1. To MAKE THE DOUGH, whisk water, starter, and honey in a large bowl. Once the starter is dissolved, add flour and kosher salt. Mix well with your hands until the flour is absorbed and well incorporated.
2. The BULK RISE is a very important step, and quite honestly, the easiest. Cover the bowl with a damp towel and let rise overnight at room temperature for about 12-18 hours. Yup, that’s it!
3. The SECOND RISE will happen the following day in a 9x13 pan. Spread 2 tablespoons of olive oil covering the bottom and sides of the pan. Dump dough in the pan and turn over to coat all sides with oil. No need to spread out or stretch. Cover the pan with a damp cloth and let rest for 1 1/2 to 2 hours until very puffy.
4. To ASSEMBLE THE FOCACCIA, gently stretch the dough to reach all corners of the pan. Use fingertips to press dimples into the dough. Drizzle the remaining 2 tablespoons of olive oil and sprinkle on rosemary and freshly minced garlic. Gently press the rosemary into the dough and sprinkle flaky salt.
5. BAKE the focaccia on the center rack in a preheated oven at 425F for 20 minutes or until crispy and golden brown. Remove from oven and place on a wire rack until cool. Cut into wedges and serve warm.

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xo,

Yas