Sourdough Quick Focaccia
A quick-method sourdough focaccia that combines the tangy flavor of a starter with the reliability of instant yeast for a golden, airy, and oil-crisped Italian bread.
Ingredients
- Active Sourdough Starter: 1/2 cup (113g)
- Warm Water: 1 1/2 cups (360g)
- Bread Flour: 4 cups (480g)
- Extra Virgin Olive Oil: 6 tablespoons, divided
- Instant Yeast: 2 1/4 teaspoons
- Honey: 1 tablespoon
- Fine Sea Salt: 2 teaspoons
- Flaky Sea Salt & Rosemary: for topping
Instructions
- Mix the Base: Whisk warm water, honey, and instant yeast in a large bowl.
- Incorporate Starter and Oil: Stir in the sourdough starter and 2 tablespoons of olive oil.
- Form the Dough: Add bread flour and fine salt; stir until a shaggy, wet dough forms.
- First Rise: Cover and let rest in a warm spot for 60-90 minutes until doubled.
- Prepare the Pan: Coat a 9×13 pan with 2-3 tablespoons of olive oil.
- Transfer and Stretch: Place dough in pan and stretch to corners (rest 10 mins if it resists).
- Second Rise: Cover and let rise for 45-60 minutes until puffy and jiggly.
- Dimple and Bake: Preheat oven to 425°F. Drizzle remaining oil, dimple deeply with fingers, add toppings, and bake for 20-25 minutes.
Notes
- Note: Keep hands oiled or wet when handling the dough to prevent sticking.
- Note: Ensure the dough is bubbly and wobbly before baking for the best airy texture.
- Note: A metal pan provides the best conduction for a truly crispy bottom crust.
Find it online: https://tastyze.com/sourdough-quick-focaccia/