The focaccia with sourdough starter is a long-rising, soft, and fragrant baked product. This focaccia is born out of the need to use sourdough excess during refreshments. Excellent to enjoy simply right out of the oven or cold. I added cherry tomatoes, but preparing it without them allows it to be filled when cold with meats and cheeses, or with tuna and tomato, or salmon, arugula, and avocado. You start kneading in the late morning, and it’s ready for dinner.
Discover other recipes with sourdough starter:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 10 Hours
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 4 oz sourdough starter (excess)
- 4 cups all-purpose flour
- 1 1/4 cups water
- 1 tsp salt
- 2 tsp extra virgin olive oil
- cherry tomatoes
- dried oregano
- salt
- as needed extra virgin olive oil
Tools
- 1 Bowl
- 1 Fork
- 1 Baking tray
Steps
In a bowl, dissolve the sourdough starter in the water using a fork.
Add the flour and knead for about 10 minutes until the dough is smooth.
Combine the salt and then the oil.
Knead for another 5 minutes or until fully absorbed.
Let rise for 8-10 hours at 75°-79°F.Turn the dough onto a floured surface.
Spread the dough with your hands, without deflating it too much.
Transfer to an oiled baking tray with a diameter of 12 inches. Let rest for 1 hour.Meanwhile, cut the cherry tomatoes in half after washing them. Season with oil, salt, and oregano.
Place the cherry tomatoes on the focaccia, add a drizzle of oil.
Bake in a preheated static oven at 430°F for 25 minutes.Remove from the oven and let it cool slightly.
Advice
The cherry tomatoes can be omitted, simply oil the surface of the focaccia and add some salt flakes.
It can also be flavored with fresh rosemary.
Focaccia Recipes
Crunchy Focaccia with Olives and Onion
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