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.
Equipment
- A measuring cup
- a large baking sheet
Ingredients
The Sourdough
- 1 cup sourdough starter
- 2 cups lukewarm water
- 1/3 cup extra virgin olive oil
- 5 cups strong flour
- 3 tsp salt I always use Himalayan salt
- extra flour for dusting
Toppings
- 1/3 cup extra virgin olive oil plus a bit extra for the baking sheet
- a few pinches of salt
- dried or fresh rosemary to your liking
Instructions
Make The Focaccia Dough with the Sourdough Starter
- Add the sourdough starter to a large bowl.
- Mix the olive oil with the lukewarm water and mix in with the sourdough starter.
- Mix well.
- Add the flour and salt to the mixture.
- Bring it all together with your hand until it starts to become a dough.
- Now tip the mixture onto a floured workbench and start kneading.
- After 5 minutes you should have a smooth elastic dough you can form into a ball.
- Put it back into the bowl, dust with flour, and cover with glad wrap and a tea towel.
- Leave in a warm place until doubled in size. (takes around 6 hours)
Getting the Focaccia Dough Ready To Be Baked
- Once doubled in size, take the dough out of the bowl onto a floured benchtop.
- Start stretching the dough out with your hands.
- Let it rest for a few minutes.
- While you are waiting, preheat the oven to 240 Degrees Celcius/464 Fahrenheit.
- Grease the baking sheet generously with olive oil.
- Place the dough into the baking sheet and press out the dough so the whole sheet is covered.
- With your fingertips, press dimples into the dough, and finally drizzle with olive oil, sprinkle the salt on as well as the Rosemary.
- Bake in the hot oven for 20 to 25 minutes.
- Enjoy! Buon Appetito!
Video
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