Description
A fluffy and flavorful focaccia bread made without the long fermentation time of traditional sourdough.
Ingredients
Scale
- 3 cups all-purpose flour (or bread flour)
- 1 cup active sourdough starter
- 1 1/4 cups lukewarm water
- 1/4 cup olive oil (or melted butter)
- 2 tsp salt
- Toppings: rosemary, sea salt, garlic, or any herbs of your choice
Instructions
- In a large bowl, combine flour, sourdough starter, water, and salt. Mix until a sticky dough forms.
- Turn the dough out onto a floured surface and knead for about 5-10 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot for 2-3 hours, or until doubled in size.
- Generously oil a baking sheet or tray.
- Gently stretch the risen dough into the prepared tray, pressing it into the corners.
- Cover the dough and let it rise again for about 30 minutes.
- Preheat your oven to 425°F (220°C). Use your fingers to dimple the dough surface, drizzle with olive oil, and add your toppings.
- Bake for 20-25 minutes, or until golden brown.
- Let it cool slightly before slicing and serve warm.
Notes
For best results, use a fresh, active sourdough starter and ensure water is lukewarm for optimal rise.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg