I’ve been experimenting more with sourdough and this is definitely one of the best sourdough foccacia I’ve had. It’s really soft and stayed moist for several days. I can probably cut down a little on the oil next time though.
Makes one 13 x 9 x 1.5 inch foccacia
Combine to form sponge
- 1-1/2 cups sourdough starter
- 1 cup warm water
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 cup flour
Allow sponge to bubble for 1 to 1.5 hours, then add:
- 1/3 cup olive oil
- 3 cups flour
- 2 teaspoons fine sea salt
Mix ingredients together and turn out onto a floured board, kneading for 5-7 minutes. Depending on the hydration of your starter, you may end up adding 1/4 – 1 cup more of flour while kneading. The dough will be soft and slightly moist from the oil and the kneading.
Form into a ball and place in an oiled bowl. Cover with plastic wrap and allow to rise until doubled, about 1-1/2 to 2 hours.Once dough has risen, gently punch dough down and then place your dough in the prepared pan. Using a large, rimmed baking sheet or two smaller baking sheets, add 1/4-1/2 cup olive oil to the bottom of the pan, swirling to cover the bottom and sides.
With your fingers, press dough into the bottom of the pan until it fills the pan. If your dough is very elastic and pulling away, allow it to rest for about five minutes and then continue.
Dock dough with your fingers all over, or press in cherry tomatoes like I did. Top with desired toppings. I added sundried tomato pesto, mushrooms, shallots and cheese. Sprinkle with salt, pepper and brush on more oil.
Cover with a kitchen towel and allow to rise until roughly doubled in size, about an hour.
Preheat oven to 450 degrees Fahrenheit.Bake for 20 minutes or until golden brown. Remove from oven and allow to cool in it’s pan on a rack.
Recipe adapted from http://flouronmyface.com/step-by-step-how-to-make-sourdough-focaccia/