Sourdough Focaccia Bread
Ingredients
- 3/4 C Sourdough Starter Active
- 2 C Water Lukewarm
- 2 Tbsp Olive Oil
- 2 tsp Salt
- 4 C Flour
Instructions
- In a large bowl, add starter and water and stir until the starter has dissolved. Then add oil and salt and stir until dissolved. Then add your flour and mix until all of the flour is incorporated.
- Cover your dough and let it ferment for 24 hours in the refrigerator.
- Oil a 9x13 baking pan. Put your dough into the pan oil the top of your dough and cover your dough with plastic wrap. Let it sit on the counter to spread out for 3-4 hours.
- Preheat your oven to 425 degrees. I decided to make tomato olive focaccia today, so now is the time to add the toppings you want. Add more olive oil on top of the vegetables. Using your fingers, press your toppings into the dough. You will be creating pockets.
- Bake your focaccia at 425 for 25 minutes. Let it cool on a cooling rack before cutting into it.