Rosemary & Olive Sourdough Focaccia
A rustic sourdough focaccia baked in a pan, topped with rosemary, sauteed onions, tomatoes, and olives.
Sourdough Math
YieldPortion: 1x
1
g
Adjust the starter amount to scale the recipe.
Ingredients
Sourdough Starter
100g
White Flour
300g
Whole Wheat Flour
150g
Sea Salt
8g
Olive Oil
10g
Water
340g
Toppings (Rosemary, onion, tomato, olives)
150g
Estimated Baked Weight
~900gActual weight depends on oven time and temperature.
Required Tools
Fermentolyse
Whole grain flours benefit from the acidic environment of the starter right from the mix to prevent degradation.
Learn More →Steps
1.
Mix the sourdough starter, water, and olive oil in a bowl.
2.
Add the flours and salt, then mix thoroughly.
3.
Fold the dough 3-4 times, waiting 30 minutes between each fold.
4.
Let the dough rest in the fridge for 12-16 hours.
5.
Transfer the dough to an oiled baking pan and let it rise in a warm place for another 1-2 hours. Press the toppings into the dough.
6.
Bake at 180-200°C for 30 minutes until golden brown.
The Science Behind This Bake
Master the techniques in our Sourdough Lab