I just love working with sourdough. It is so easy to work with, it’s tasty, and healthy for you as well.
The difference between making my pizza and sourdough bread compared to the focaccia bread is that I will have to knead the dough rather than using the stretch/fold method.
The key is to bake the Focaccia in a very hot oven. I do drizzle quite a bit of olive oil on the baking sheet before putting in the sourdough.
The next step is to press dimples into the surface by using your fingertips. Finally, I will drizzle more olive oil on the dough together with scattered rosemary twigs and a sprinkle of salt.
Oh, how I wished you could smell the golden-brown sourdough focaccia bread fresh from the oven. I have to watch my kids with eagle eyes so they don’t eat this beautiful bread with the gorgeous crust in a flash.
After all, I like to serve it with our tasty corn fritters (or maybe a simple spaghetti dish) and a green salad for a light dinner.
Now, let me show you, how you can make this focaccia bread with a sourdough starter in one day. Put the dough on in the morning and it will be ready in the afternoon.
How To Make Sourdough Focaccia Bread
Rustic Focaccia Bread with Sourdough Starter
The smell of this Rustic Sourdough Focaccia Bread topped with extra virgin olive oil, some salt, and rosemary is just divine. It is perfect with our tasty corn fritters, lasagna, or a simple pasta dish.
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