There is nothing easier and nothing better than sourdough foccacia, it’s a great crowd pleaser, and so so moreish. I have made it so many times and it is very forgiving it just bakes up beautifully without any hassles, and we love that sort of recipe right?
This is an easy method, and a good recipe to try if you haven’t made it before or if you’re not having any luck with previous attempts.
There is no need to build a levain, just use some of your sourdough starter when it’s mature and ready to go. You can also add some whole-wheat flour if you choose to, I didn’t, but my starter is fed with 1/3 rye flour all the time.
Ingredients:
- 210gms strong bread flour
- 155gms spring water
- 20gms extra virgin olive oil
- 6gms sea salt
- 75gms mature sourdough starter
Method:
- Mix everything except the olive oil together either by hand or use a stand mixer with a dough hook (I used my Kitchenaid mixer) for 1 minute on low speed, then knead for another 5 minutes on speed 2.
- Now add the olive oil and knead again for another 5 minutes on speed 2, or you can also do slap and folds if you’re doing this by hand.
- Rest for 30 minutes, then do a coil fold, and fold again every 30 minutes until you have done 4 folds.
- Stretch into an oiled rectangular baking tin, and cover and cold proof overnight.
- Take out in the morning (or later) and let it rest on the bench for about 5 hours before you want to bake it.
- Wet your fingers and dimple the dough gently down into the pan base.
- Drizzle over 1 or more tablespoons of extra virgin olive oil and some sea salt flakes, then press some halved cherry tomatoes and rosemary sprigs into the holes evenly spaced around the dough.
- Bake at 230degC for 25-30 minutes.
I like to drizzle it with some more olive oil when it comes out of the oven and cooling in the pan for a few minutes before you remove it. It is best eaten straightaway while warm, and best eaten on the day you bake it. That is never a problem here, it is always devoured in one sitting!!! Enjoy!
