Baking Class: Sourdough Focaccia

I found this recipe for sourdough focaccia a few years ago and have been making it regularly ever since so I figure it's about time that I share it with you.  It is thicker, softer, and more bread-like than the Focaccia de Luciano I posted about here.  Both are delicious and I will sometimes make that one and sometimes make this one.  The Focaccia de Luciano is thinner and more crisp.  I think because of that it goes stle pretty fast and is best made when there will be enough people to eat it in one sitting.

This focaccia lasts a bit longer so it can be made when you know you might have leftovers on hand for a few days.  Both are delicious as is, or topped with herbs and/or cheese and other goodies.

Home Cookin v.9.73 Chapter: Breads and Muffins

SOURDOUGH FOCACCIA Sponge:
275g (1-1/2 cups) active starter
1 cup water
1/4 cup olive oil
1 Tbsp honey
120g (1 cup flour)

Dough:
Sponge
1/4 cup olive oil
480g (4 cups) flour
2 tsp fine sea salt
2 Tbsp olive oil, plus about 2 Tbsp more for spreading over the top before baking

Combine the ingredients for the sponge in a large bowl.  Cover and let rise for a few hours until it is quite bubbly.  Add the rest of the ingredients and mix until a soft dough forms.

Turn the dough out onto a floured board and knead for 5 to 7 minutes, until smooth and elastic, adding more flour as needed.  The dough should be soft and slightly sticky.  Form into a ball and place in a greased bowl.  Cover with plastic wrap and let rise until doubled, about 1-1/2 hours.

Pour two tablespoons of olive oil into a rimmed half-sheet size (or two quarter size) baking sheet(s) and spread it evenly across the bottom(s).  Gently punch down the dough and then press it into the pan as evenly as possible.  Cover with a towel and let rise until doubled in size, about one hour.

After 30 minutes, preheat the oven to 450° F.  When the oven is ready, dock the dough lightly with the tips of your fingers.  Brush the top with olive oil and sprinkle with coarse sea salt.

Bake for 20 minutes, or until golden brown.  Remove from the oven and let cool for a few minutes before removing it from the pan.  Let it cool on a rack to your desired serving temperature.

Adapted from http://flouronmyface.com/2014/01/step-by-step-how-to-make-sourdough-focaccia.html

exported from Home Cookin v.9.76 (www.mountain-software.com)