Description
A soft, airy focaccia bread made the same day, perfect for any occasion with a delightful sourdough flavor.
Ingredients
Scale
- 500g bread flour
- 350ml water (room temperature)
- 100g active sourdough starter
- 10g salt
- Olive oil (for greasing and drizzling)
- Fresh rosemary (for topping, optional)
- Sea salt (for garnishing)
Instructions
- In a large mixing bowl, combine the 500g bread flour, 350ml water, and 100g active sourdough starter. Stir until a shaggy dough forms.
- Let the dough rest for 30 minutes.
- Add the 10g salt and knead the dough for about 10 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise for 3-4 hours, stretching and folding the dough every hour.
- Preheat your oven to 220°C (428°F).
- Transfer the risen dough to a greased baking tray, dimple the surface, drizzle with olive oil, and sprinkle with fresh rosemary and sea salt.
- Bake for 20-25 minutes or until golden brown.
- Cool slightly on a wire rack before slicing.
Notes
Store at room temperature in a kitchen towel for 1-2 days, or in an airtight container in the refrigerator for longer. Can be frozen for up to three months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: focaccia, bread, sourdough, baking, homemade