Advice
If your dough does not rise , your sourdough starter may be expired. Use a new entry and try again!
If the dough is sticky , don’t be tempted to add more flour, this will result in a dense dough.
To prevent the dough from sticking to the baking dish, use plenty of olive oil.
With just a few basic ingredients, this bread may not be the healthiest, but it’s easy to make and delicious! For a healthier version , use whole wheat flour.
If you’re in a hurry, you can use pizza dough to make sourdough focaccia.
Prepare the Genovese focaccia by adding sliced onions and pitted green olives to the surface of the bread before baking.
There are many delicious toppings to add to your sourdough focaccia: fresh rosemary sprigs, cheese (mozzarella or parmesan), mushrooms, grapes (halved and seeded), or garlic.
How to store sourdough focaccia
Sourdough focaccia is best served fresh, but leftovers can be stored in the refrigerator (in an airtight container) for up to 2 days . If you want to enjoy it crispy, reheat it in the oven (microwaving will make it soggy).
Instructions
To prepare the leaven for the dough: take a piece of leaven, add 50g of flour, and 50ml of water.
Let sit until doubled in size. Pour the water, the leaven previously prepared for the dough, the salt and the flour into a bowl. Knead the dough and let it rise for 30 minutes.
Knead the dough and let it rise for at least 4 hours. Drizzle the dough with olive oil and transfer it to a baking sheet. Let sit for another 4 hours.
Drizzle with olive oil again and press your fingers all over the dough.
Sprinkle with coarse salt. Bake at 425°F / 210°C for 25-30 minutes. Serve.
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