Focaccia

I did a little experiment and made my own sourdough starter. It was easy enough to do but it’s not on my list of things I need to do again soon. There were a LOT of steps!

Despite having to set reminders in my phone every day for what comes next, the final product led me to make a delicious focaccia. If you want something special for Sunday brunch or an Italy-inspired dinner, try this one for size (but I’d purchase the starter )

You will need:

3/4 cups sourdough starter

3/4 cups lukewarm water

3 cups bread flour

1 TBSP kosher salt

1 TBSP honey

1/2 TBSP instant yeast

1 TBSP fresh or dried chopped rosemary

6 tablespoons olive oil, plus extra for the pan and the top of the dough

Combine the starter and water in a large mixing bowl, add the flour and then the remaining ingredients. Mix and knead by hand until the dough is smooth and elastic and shape into a ball.


Place the dough in a bowl that's been lightly coated with olive oil, cover, and allow to rise for 60 minutes. Gently fold the dough over three or four times, and let it rise for another 60 minutes.


Drizzle olive oil into the center of a large rimmed baking sheet and spread to coat. Transfer the dough onto that pan, turning it over once so it is oiled on both sides. Stretch the dough to fit the pan. Cover it with damp paper towel and let it rest for 15 minutes. If need be, restretch the dough so it again fits the pan, and then move it to the fridge to chill for one hour or up to overnight.

When you’re ready to bake, preheat the oven to 425°F. Remove the dough from the fridge, gently dimpling it with your fingers to make those delicate wells. Drizzle it with more olive oil, the chopped rosemary and some sea salt.


Bake the focaccia for 20 to 25 minutes, until light golden brown. Do not overcook or it may become dense. Remove the focaccia from the oven allow it to cool for 10 to 15 minutes before slicing and serve.

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