Description
A quick, fluffy sourdough focaccia bread that comes together in just a single day, perfect for any gathering.
Ingredients
Scale
- 500g Bread Flour
- 350ml Water
- 100g Active Sourdough Starter
- 10g Salt
- Olive Oil (for greasing and drizzling)
- Fresh Rosemary (for topping)
- Sea Salt (for garnishing)
Instructions
- In a large mixing bowl, combine 500g bread flour, 350ml water, and 100g active sourdough starter until a shaggy dough forms.
- Let the dough rest for 30 minutes.
- Add 10g salt and knead the dough for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 3-4 hours, stretching and folding every hour.
- Preheat the oven to 220°C (428°F).
- Transfer the risen dough to a greased baking tray, spreading it out gently.
- Dimple the surface with your fingers, drizzle with olive oil, and sprinkle with rosemary and sea salt.
- Bake for 20-25 minutes or until golden brown.
- Cool slightly on a wire rack before slicing.
Notes
Store leftovers in an airtight container at room temperature for up to two days, or freeze slices for later use.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg