Simple Way to Focaccia Bread

Sourdough Focaccia Alla Genovese

When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.

Recipe Summary Sourdough Focaccia Alla Genovese

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 | Focaccia Bread

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

Directions

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 12x16-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.

Info | Focaccia Bread

prep: 25 mins cook: 20 mins additional: 5 hrs total: 5 hrs 45 mins Servings: 8 Yield: 1 12x16-inch focaccia

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