Focaccia Bread

I guess the sourdough starter was more robust than I thought!

 

   I've made this focaccia recipe (with a modification or two, which I'll include below) several times.  It's easy and produces a light, airy bread.

 

Sourdough Focaccia

Ingredients:

• 1 cup sourdough starter
• 1 cup warm water
• 2 tsp salt
• 1 T oil
• 1 cup bread flour
• 1 1/2 cups whole wheat flour

(Or you can just use 2.5 cups regular bread flour)

 

Instructions:

     Combine all ingredients in a bowl (sourdough + warm water first, then add other ingredients). Stir until well combined.  Allow to rest for ten minutes.

     Knead dough for five minutes, adding more flour if needed. Dough should be slightly tacky but not sticky. Form into a ball.

     Place dough in an oiled bowl and lightly cover with a damp tea towel or plastic wrap.  Allow to rise for approximately four to six hours (until dough has doubled).

     Put a small amount of olive oil on a baking sheet or in a lasagna pan.  Place the dough in the pan and shape it into a large rectangle on baking sheet/in lasagna pan.

     Brush small amount of olive oil on the top of the dough. Cover lightly with plastic wrap or a damp tea towel and let rise for another 2-3 hours (optional, but results in a lighter bread).

     Dimple dough with fingers and brush with olive oil.  Sprinkled desired toppings on the dough.  Woody herbs (like rosemary, oregano, and thyme) work best.  Some people like to add sun-dried tomatoes, pesto, chopped sweet onions, dehydrated onions, or cheese.  Lightly sprinkle coarse salt over dough (optional)

     Bake at 425 for approximately 15-20 minutes.  Let cool in pan 5-10 minutes, then turn bread out on a cooling rack.