Sourdough Focaccia Bread
- Prep Time: 10 Min
- Rise TIme: 10-12 Hours
- Cook Time: 20 Min
- Total Time: 0 hours
- Category: Appetizer, Dinner
- Method: Baking
Ingredients
- 1/3 cup Active Starter (3.5oz)
- 1 1/2 cups Warm Water (400g)
- 3 tbsp Honey
- 2 tsp Salt
- 4 cups Flour
- 3 tbsp Oil
Topping (optional)
- Sea Salt
- Rosemary
- Thyme
- Parmesan Cheese
- Cherry Tomatoes
- Kalamata Olives
Instructions
- In a large bowl, combine active starter and warm water until well mixed. Once combined, add honey, salt, and flour. Mix until well combined. At a certain point, it may become easier to mix with your hands.
- Once mixed well cover bowl with a damp towel or lid. Then let rest for 30 minutes. Then perform your first round of stretch and folds. Repeat two more times. Cover and let bulk ferment at room temperature for 8 to 10 hours, or until the dough has at least doubled in size.
- Prep your baking dish with oil. Turn your dough out into your baking dish and gently spread the corners to try to fill the dish. (try to avoid popping all the bubbles) Cover and let rest for 30 minutes to an hour.
- Next, use your fingers to dimple the bread. (wetting your fingers with water or oil may make this easier) Once dimpled, pour the oil and toppings over the dough encouraging it to fill into the dimples.
- Preheat oven to 425°F. Bake the bread for 20-25 minutes or until golden brown. Once done, take the focaccia out of the pan and let cool on a wire rack then enjoy!
Find it online: https://mkcreations406.com/focaccia-bread/