Saturday, August 15, 2020

Sourdough Focaccia Bread


  • 1/2 cup Water
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Sugar
  • 1/2 cup Active (fed) Sourdough Starter
  • 1–2 tablespoons Olive Oil
  • 1 1/2 cup Flour


Dissolve salt, sugar and starter in warm water.  Mix in flour just until dough comes together.  Cover and let rest 30 – 60 minutes.  Stretch and fold 4 times during bulk rise. 

Cover and let rise in oiled bowl overnight (8 – 12 hours) in the refrigerator.

Coat baking pan with oil, gently scoop in dough.  Cover with additional oil, stretch and fold 2 – 3 times.  Cover and let rise in 8x8 inch baking dish until doubled in size. 

Drizzle with oil and poke dough with fingers. Sprinkle with sea salt.

Bake at 450 degrees for 10 minutes, turn down to 425 and bake additional 20 – 30 minutes until golden brown. 

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