Sourdough focaccia with tomatoes and purple onions
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
3 hrs
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Total Time
3 hrs 35 mins
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Servings
10
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Cuisine
Mediterranean, Italian, Israeli
Sourdough focaccia with tomatoes and purple onions
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A pillowy focaccia with the distinct taste of sourdough makes a perfect bed for a variety of toppings, in this iteration with cherry tomatoes and crispy purple onion. For detailed instructions, check out https://flouronmyface.com/2014/01/step-by-step-how-to-make-sourdough-focaccia.html.
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Ingredients
- 1.5 cups refreshed and fed sourdough starter always feed your starter the day before you are going to bake and stir before measuring
- 1 cup warm water
- ¼ cup olive oil
- 1 tablespoon honey or agave syrup
- 1 cup all-purpose flour
- ½ cup olive oil
- ½ cup spelt flour
- 1.5 cup durum flour these two can be combined into another type of flour as well
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons fine sea salt
- ¼ purple onion
- 12-20 cherry tomatoes per tray
- Flaky Maldon salt
- or a variety of other toppings: olives rosemary, basil, mushrooms, etc
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Instructions
- In a bowl, combine the first five ingredients and mix with a wooden spoon to form a sponge. Cover with loose plastic wrap and let ferment for about an hour to an hour-and-a-half, until bubbles of differing sizes are on top.
- Add ½ cup olive oil, the remaining 4 cups of flour and 2 teaspoons fine sea salt to sponge, mix well with a wooden spoon to combine. Turn out the mix onto a floured board, kneading for 5-7 minutes. Depending on the hydration of your starter, you may end up adding more flour while kneading, from ¼ to 1 cup. Use regular AP flour if adding any. The dough should be be soft and slightly moist.
- Form into a ball and place in an oiled bowl or crock. Cover loosely with plastic wrap and allow to rise until doubled, about 1.5 to 2 hours.
- Cover two baking pans (or a large one) with aluminum foil and oil them well, about ¼ cup of oil. Once dough has risen, place your dough in the prepared pan.
- With your fingers, press dough into the bottom and sides of the pan until it fills the pan, but do not stretch too much. If your dough is very elastic and pulling away, allow it to rest for about five minutes and then continue.
- Cover with a kitchen towel and allow to rise until roughly doubled in size, about an hour. A longer rise won't hurt the dough, either (I have left it to rise overnight at times).
- Preheat oven to 400 degrees Fahrenheit.
- Once dough is ready, lightly press the dough with your fingers all over, leaving little impressions. If the dough is a little dry on top, brush on a bit more extra virgin olive oil.
- Now add your toppings. Be creative or traditional - rosemary, thinly sliced red onions, halved grape tomatoes (cut side up), or a mixture of herbs and salt all make good options.
- Bake focaccia for 20 minutes or until golden brown. Then, if you have toppings, switch to grill setting and bake for an additional five minutes.
- Remove from oven and cut into squares. Serve straight away, or allow to cool to room temperature and serve with some warm marinara sauce or whipped feta sauce.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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