Sourdough Focaccia

Focaccia with tomatoes and olives

Knead into a dough:

  • 180 grams active sourdough starter
  • 300 grams water
  • 1 tablespoon olive oil
  • 1/2 tablespoon honey
  • 1 1/2 teaspoon salt
  • 460 grams all-purpose flour

Adjust water and flour content accordingly till dough does not stick to sides of bowl.

Proof in large bowl covered with damp towel for 6 hours in warm location.

Fold four corners of dough onto itself and continue to proof for another 2 hours or overnight in fridge.

Turn dough onto oiled and salted baking sheet. Stretch out and rest for 1-2 hours. Top with toppings.

Bake @ 400°F ~10 min, rotate (lower temp if getting too brown) and bake ~10 min.

Focaccia with tomatoes and olives