Focaccia is a flat oven-baked Italian bread similar to a pizza. Just like pizza, it can have many toppings but generally the toppings are spread very sparse. Focaccia can be used as a side to a pasta or it can be used as a sandwich bread.
|Preparation Time||15 hours|
|Sourdough starter at 100% hydration||50 gm|
|Water at room temperature||375 gm|
|UNBLEACHED all Purpose Flour||500 gm|
|Olive oil||3 tbsp|
|Fresh rosemary||3 tbsp|
|Salt granules||1/4 tsp|
|Toppings of your choice (olives, jalapeno, onions, garlic)||About 1 cup|
- In a large bowl combine the starter, the water and the honey.
- Add the flour and the salt and mix with hand so that no dry flour is left.
- Cover and bowl with a damp towel and let it rise overnight for at least 12 hours at about 70 degrees Fahrenheit. The dough will at least double in size and will look stringy.
- In the morning, pour the dough on an oiled rimmed baking sheet. Flip the dough so that it is covered in oil on all sides. There is no need to spread the dough, leave it like a blob. Cover the dough with a plastic wrap and leave till it rises again in about 2 hours.
- Preheat the oven to 425 F.
- Gently push the dough on the sheet to stretch it to about 14 inches x 9 inches size.
- Use your fingers to dimple the dough through the bottom.
- Top the dough with fresh rosemary leaves. Besides that use any other topping of your choice. I have used sliced olives in one quarter, sliced pickled jalapeno in second quarter, sliced onions in the third quarter and sliced garlic in the fourth quarter. Sprinkle salt granules and put it in the oven.
- Bake until crisp and brown for about 30 minutes.
- Take it out of the oven and cool on the wire rack before cutting into pieces. Focaccia is ready to cut and serve. Serve it warm.