Sourdough focaccia s a long-leavened baked product, soft and fragrant. This focaccia was born from the need to use up the excess sourdough during refreshments. Excellent to taste simple, fresh from the oven or cold. I added cherry tomatoes but preparing it without it can also be stuffed cold with cold cuts and cheeses but also with tuna and tomato or salmon, rocket and avocado, it is kneaded in the late morning and ready for dinner.
Ingredients
For the dough
For the seasoning
Tools
Steps
In a bowl, dissolve the sourdough starter in the water using a fork. Add the flour and knead for about 10 minutes, until the dough is smooth. Add the salt and then the oil. Knead for another 5 minutes or until completely absorbed. Let it rise for 8-10 hours at 24°-26°C. Turn the dough onto a floured surface. Stretch the dough with your hands, without deflating it too much. Transfer to an oiled baking pan with a diameter of 30 cm. Let it rest for 1 hour. In the meantime, cut the cherry tomatoes in half after washing them. Season them with oil, salt and oregano. Arrange the cherry tomatoes on the focaccia, add a drizzle of oil. Cook in a static oven preheated to 428°F (220°C) for 25 minutes. Remove from the oven and let it cool.
Cook’s tips
The cherry tomatoes can be omitted, just oil the surface of the focaccia and add some flakes of salt. You can also flavor it with fresh rosemary.
Recipes of leavened
Focaccia bread – Italian recipe
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Varied doses for servings