Sourdough Focaccia with Olives and Tomatoes
This sourdough focaccia boasts a perfect texture, crispy on the outside with a soft, airy interior. Infused with aromatic rosemary, savory olives, and sweet cherry tomatoes, it's a delightful bread that's worth the wait.
Price per Serving
Instructions
- 1
In a stand mixer with a dough hook, mix the sourdough starter (95 g) and water (390 g) until combined. Add the white flour (345 g), white bread flour (200 g), and fine salt (10 g). Mix on medium speed for 5 minutes until shaggy. Reduce speed to low, add extra virgin olive oil (14 g), and mix for another 5 minutes.
- 2
Grease a large Tupperware tub with olive oil and transfer the dough. Perform four stretch and folds (stretching one side over to the center, rotating 90 degrees, and repeating). Cover with a damp tea towel and bulk ferment for 4 hours at 20-22°C. Repeat the four folds every 30 minutes for the first 2 hours.
- 3
Grease a large (23x33cm) high-sided brownie pan with a generous drizzle of [extra virgin olive oil].
- 4
After the initial 2 hours of fermenting and folding, transfer the dough to the oiled pan, cover, and leave for the remaining 2 hours of bulk ferment.
- 5
Once proved, place the pan into a plastic bag or wrap with cling film and refrigerate overnight (minimum 8 hours).
- 6
The next day, remove the dough from the fridge and let it come to room temperature for 1 hour.
- 7
Begin the second prove, which can take 1-2 hours depending on room temperature and starter activity. The dough should become very bubbly and gassy.
- 8
About 30 minutes before the dough is ready, preheat the oven to 230°C and prepare your toppings.
- 9
Once the dough is proved and bubbly, wet your fingers and dimple the dough all over, pressing down to the bottom of the pan.
- 10
Drizzle with the extra virgin olive oil (4 tbsp) and sprinkle sea salt (0.75 tsp). Top with the rosemary (12 sprigs), [small handful kalamata olives], garlic (4 cloves), and [small handful cherry tomatoes]. Bake for 25 minutes, rotating after 15 minutes.
- 11
Remove from the oven and cool in the tin for 15 minutes. Carefully transfer the focaccia to a wire rack to cool completely.
- 12
Focaccia is best warm within a few hours of baking. Store leftovers wrapped in tin foil for a day or two.
Nutrition Facts
Per portion
Macronutrients
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