Sourdough Focaccia

A soft and pillowy Italian flatbread topped with olive oil, herbs, and sea salt, perfect for snacking or serving as an appetizer.

prep time: 30 minutes / cook time: 25 minutes / serves: 8

Nutritional Information (per serving): 220 Calories, 8g Fats, 30g Net Carbs, 2g Fiber, 5g Protein.

ingredients

• 500g bread flour

• 350g water

• 100g active sourdough starter

• 10g salt

• 4 tablespoons olive oil

• 2 tablespoons fresh rosemary, chopped

• Coarse sea salt for topping

instructions

1. In a mixing bowl, combine the bread flour, water, sourdough starter, and salt. Mix until a sticky dough forms.

2. Cover and let the dough rest for 30 minutes (autolyse).

3. Perform stretch and fold technique every 30 minutes during bulk fermentation for 4-6 hours or until the dough doubles in size.

4. Line a baking sheet with parchment paper and generously oil it with 2 tablespoons of olive oil.

5. Carefully transfer the dough onto the prepared baking sheet and gently spread it out to fill the pan.

6. Cover and let the dough proof at room temperature for 1-2 hours.

7. Preheat the oven to 450°F (230°C).

8. Drizzle the remaining 2 tablespoons of olive oil over the top of the dough. Sprinkle with chopped rosemary and coarse sea salt.

9. Bake for 25-30 minutes or until golden brown.

10. Allow the focaccia to cool slightly before slicing and serving.