Description
Classic Genovese focaccia made without commercial yeast. I adapted this recipe during the Covid-19 lockdown. Using a mother dough gives the taste an edge commercial yeast just can’t achieve. I do the second rise overnight. This way it will be ready to bake for lunchtime.
Ingredients
- 2 ½ cups high-protein bread flour (such as King Arthur Flour®), divided
- 1 cup water, divided
- ¾ cup sourdough starter discard, at room temperature
- 6 tablespoons extra-virgin olive oil, divided, or as needed
- 1 teaspoon fine sea salt
- 1 tablespoon water
- 12 pitted green olives
- 6 cherry tomatoes, halved
- 1 sprig fresh rosemary
- ½ teaspoon flaked salt
Instructions
- Mix 1/2 cup bread flour
- 1/4 cup water
- and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area
- without direct sunlight
- until doubled in size
- about 2 hours.
- Attach dough hook and begin to mix the starter. Add remaining flour
- 3 tablespoons oil
- and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.
- Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume
- at least 2 hours
- and up to overnight.
- Lightly oil a shallow 12×16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.
- Preheat the oven to 400 degrees F (200 degrees C).
- Push into the focaccia with your fingertips
- leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top
- pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.
- Bake in the preheated oven until browned and cooked through
- 20 to 25 minutes. Drizzle olive oil on top before serving.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 5 hrs 45 mins
Servings: 8