Sourdough Focaccia

A beautiful Italian bread that comes together so easily, leavened with sourdough starter and with plenty of olive oil and herbs.

Course Bread

Cuisine Italian

Prep Time 10 minutes

Cook Time 25 minutes

Servings people

Calories 472kcal

Add the water to a large bowl. Add the sourdough starter and mix until dissolved into the water. Add the salt and mix to combine.
Add in both flours, and stir until no flour patches remain. Generously grease a large bowl with olive oil, then dump out dough into the bowl. Rest for 30 minutes then perform a fold by putting a hand under the dough and folding it up around the edges of the bowl, and into the center (this helps develop the gluten). Cover with a towel and let the dough rise until doubled, 3-4 hours.
Once dough has doubled, grease a 9x13 pan generously with olive oil. Spread the dough into the pan, smoothing out with your hands. Drizzle lightly with olive oil, then allow to rise for another 4-5 hours until puffy and bubbles have formed.
Once the second rise is nearly over, preheat oven to 425 F (230C). Generously drizzle the top of the loaf with olive oil. Using all ten fingers, poke the top of the dough in order to create dimples, and stretch the bread out to fill the pan if necessary. Make a bunch of indentations with your fingers until the top of the bread has a lot of little holes on it.
Sprinkle sea salt flakes and any dried herbs of your choice, I used zaatar. Place pan in the oven and bake for 25-30 minutes or until golden brown and baked through. Allow to cool for at least 20 minutes before slicing. Enjoy!