Dirt & Dough

Sourdough Focaccia

Servings: 9 -12 (depending on how you cut it)

INGREDIENTS

For the dough:
100g active, bubbly, well-fed sourdough starter
400g room temperature water
500g unbleached all-purpose flour
10-12g salt (1.5-2 tsp)

For the topping:
30g Olive Oil
10g Sea Salt
Your choice: Herbs, Garlic, Cheese, Olives, Sun Dried Tomatoes, Cherry Tomatoes, Caramelized Onions, Peppers, Artichoke Hearts, Pesto

0. Prep | Always start with a well-fed starter. 8-10 hours before baking, feed start with equal parts (i.e., 75g starter, 75g water, 75g flour).

  1. Start the dough | combine 100g active starter with 400g water. Vigorously mix with hands or Danish dough whisk. The starter should be fully incorporated.
    • Add 500g flour and stir with Danish dough whisk until completely combined. If you don’t have one, a strong spoon or spatula will work.
    • Cover with a tea towel, or plastic wrap, and set aside to rest for 1 hour.
  2. After Autolyse | after the dough has rested for 1 hour, sprinkle the salt evenly. Using damp hands, fold the salt into the dough 10-15 times (this can all be done in the bowl).
  3. First Proof | Cover again and set aside until the dough has doubled (approximately 3 hours1).
  4. Shape | Spray your desired pan2 really well3. Once the dough has doubled, use a dough scraper or rubber spatula to gently ease the dough into your desired pan. Rub your hands with a little olive oil and gently push the dough out to fill the tray. The dough will want to spring back. Work it a few times and let the second proof take care of the rest.
  5. Second Proof | leave your dough to rise again, until it has spread out and filled the pan. You’ll know it’s done when it’s puffy and pillowy.
  6. Prepare for baking | preheat your oven to 400°F (200°C) after your second proof, drizzle olive oil over the top of the dough and then push your fingertips into the dough to create dimples. Sprinkle with sea salt, seasoning and toppings of your choice.
  7. Bake | Bake for 25-30 minutes. Test the center with a toothpick for doneness.
  8. Let cool and enjoy!

NOTES
1. Focaccia is very forgiving. If your dough hasn’t fully doubled, it’s okay.
2. I used a 9×13 pan but your Focaccia doesn’t have to be square. You could use a size 10 cast iron.
3. If you use a glass pan, spray it very well with non-stick or else your Focaccia will stick. If you use cast iron, coat it well in butter.

The Hermann’s
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