Sourdough Focaccia Bread
This Sourdough Focaccia Bread is perfect for being served as an appetizer or side dish alongside soups or salads.
Ingredients
Sponge
- 1 cup active starter
- 2 cups water
- 4-5 cups flour* *the amount of flour depends what type you use. I use 1/2 organic bread flour and 1/2 whole wheat kamut and 4 1/2 cups total was perfect amount.
Other ingredients
- 2 T oil 2 additional Tbsp oil for drizzling
- 1.5 tsp salt
- 2 T finely chopped rosemary plus extra for topping
- 2 garlic cloves minced
Optional Toppings
- any other toppings you like, ex: red onions, tomatoes, garlic
Instructions
- Mix together the sponge ingredients well. Place in a bowl and cover. Let sit for 12-24 hours. (You can do a longer ferment in the fridge.)
- On baking day, knead in the other ingredients until evenly distributed throughout the dough. Spread the dough on an oiled, parchment lined 9x13 pan. Cover and let rise somewhere warm until nearly double in size.
- With slightly wet fingers, make finger indents all across the top of the dough. Drizzle oil across the top and sprinkle a little bit of salt. Sprinkle additional herbs and toppings, if desired.
- Bake at 450° for 20-25 minutes.