Sourdough Focaccia alla Genovese recipe
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Ingredients
- 2 ½ cups high-protein bread flour (such as King Arthur Flour®), divided 1 cup water, divided ¾ cup sourdough starter discard, at room temperature 6 tablespoons extra-virgin olive oil, divided, or as needed 1 teaspoon fine sea salt 1 tablespoon water 12 pitted green olives 6 cherry tomatoes, halved 1 sprig fresh rosemary ½ teaspoon flaked salt
Nutrition Info
- 269.7 caloriescarbohydrate: 34.4 gcholesterol: 0.1 mgfat: 11.7 gfiber: 1.6 gprotein: 6.2 gsaturatedFat: 1.6 gservingSize: -sodium: 478.7 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Sourdough Focaccia alla Genovese
Directions
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Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.
Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball, you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.
Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.
Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.
Preheat the oven to 400 degrees F (200 degrees C).
Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.
Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.