Ingredients
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Sourdough Starter – 1 ½ cups (340 g)
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WaterLukewarm– 1 ½ cups (340 g)
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Bread Flour – 6 cups (720 g)
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Olive Oil – 6 tbsp
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Salt – 1 tbsp
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Honey – 2 tbsp
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YeastInstant– 1 tbsp
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RosemaryFresh or dried– for topping
Recipe
Always wanted to make your own bread? Or just decided to explore Italian cuisine during lockdown? Don’t miss this great appetizer idea. This homemade sourdough focaccia recipe is so good, you’ll never want to buy a loaf of bread again!
The foolproof bread recipe is great on its own but you can also try complementing it with a light ricotta and honey spread. Shall we start?
Steps
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1
Done
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First, combine the sourdough starter and water in a large bowl. |
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2
Done
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Add in the flour and the rest of the ingredients. Combine everything and knead a smooth dough. |
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3
Done
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Take a bowl and lightly coat it with oil. Place the dough in it, cover, and allow to rise for an hour. |
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4
Done
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Gently fold it over a couple of times. Let the dough rise for another hour. |
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5
Done
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Drizzle 2 tablespoons of oil into the center of a rimmed baking sheet. Place the dough on it. Turn it over to coat it with the oil. |
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6
Done
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Gently stretch the dough. Then cover it, and set aside for 15 minutes. Then stretch it again. Repeat the rest once more until the dough fills the sheet. |
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7
Done
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Cover the sheet. Leave it in the fridge overnight. Remove the dough from the fridge. Preheat your oven to 425 °F (220 °C) for half an hour. |
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8
Done
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Before baking gently dimple the dough with fingers. Drizzle 2 tablespoons of olive oil, top off the bread with rosemary, and a bit of flaked sea salt. |
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9
Done
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Bake it for about 25 minutes. The focaccia should become light golden brown. Remove it from the oven. Allow the bread to cool for 10 minutes, then remove it from the sheet and place it on a rack. |
This low-maintenance sourdough focaccia became my go-to bread recipe. Be sure to try it and tell us what you think!
