Sourdough Focaccia

My sourdough starter is almost a decade old and is used weekly for bread making. I have a few favourite recipes and this is a newer variation we have enjoyed a couple of times this year. I use a food scale for this recipe as the dough is very soft and sticky. 

100 g sourdough starter

10 g salt

435 g water

512 g flour ( use 50/50 whole wheat and white flour)

Mix ingredients in a large bowl, cover with a lid or cloth and allow it to rise overnight or for 10-12 hours.

Once the dough has risen, drizzle it with oil, fold and deflate it and place it on an oiled 9x13 baking pan for a single recipe. Spread the dough out evenly and let it rise for 2-3 hours. It will develop bubbles on the surface.

Preheat oven to 425 F

The dough can be baked without garnishes. It is good sprinkled with coarse salt and dried spices such as rosemary.

It is fun to make flowers or other designs with raw tomatoes, red onion, sliced garlic, sweet peppers and herbs such as thyme, rosemary, parsley and scallions. Sprinkle with sesame seeds and coarse salt. 

Bake for 25-35 minutes. It takes a little longer to bake the garnished bread.

The baked focaccia is thick enough to slice in half for sandwiches.

(See this post for more information on sourdough bread and starters)