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  • Writer's pictureMcKenna

the lazy sourdough focaccia

Prep time: 21 hours (this includes overnight levain)

Cook time: 30-45min

Serves 6-10


Well, it was about time I added a sourdough recipe to the blog.


I've been hesitant for a few reasons. One, it's a bit more complicated to type up and explain, totally doable though, I just haven't. Two, not everyone has a sourdough starter (though, I have a solution to that, keep reading), and three, to make this recipe, you need a prepared sourdough loaf. So, I had a few roadblocks.


But, after having an honest conversation with myself, I came to the conclusion that some of you do in fact have a sourdough starter and for those that do, there are thousands of recipes scoured across the internet for a sourdough loaf! So, this recipe is worth sharing, because YOU can totally make it.


And as for the complicated recipe thing, I just need to stop being lazy.



considerations

Plan ahead: As I mentioned, a sourdough loaf is needed and I don't include the steps to make one below. I'm referring to the dough by the way, not one that is already baked, so a loaf off the grocery store shelf won't work... If you're looking for a recipe, I highly recommend The Perfect Loaf, he has a plethora to choose from. When you choose a recipe, you'll follow the steps up until it's time to Proof, STOP HERE. This is where you'll start the recipe below. Keep in mind, the steps until this point can take 16-18 hours, this includes the overnight levain.


Use some all-purpose flour: I like to use a little AP flour to lighten up the final product, especially for something like focaccia or a flatbread. I use flour from Cairnspring Mills in most of my baking, I'd recommend their Organic Edison T85 for a lower-protein option. If you'd like to try, you can use my code MCKENNA15 for 15% off any of their flours.


Baking dish: Ideally, a pizza stone would be best to bake the focaccia on. Its heat retention will help the dough rise quickly, sourdough likes it hot! If you have one, place it in the oven while it's preheating so the stone gets warm. I personally don't have a pizza stone, so I used a large baking tray and it worked just fine (don't put this in the oven to preheat though).


Play around with toppings: Sweet, savory, a combo, the options go as far as your creativity will!


Keep an eye on bake time: You're looking for a golden brown exterior.



equipment

1 large baking stone or tray

1 medium baking tray

Bench knife or large knife

Pizza cutter

1 very large bag

Clean work surface

Measuring utensils


ingredients

1 sourdough loaf, before proofing

roasted tomatoes, recipe below

2 Tbsp avocado oil or ghee

choice of dried herbs (I used oregano, basil, thyme)

raw goat cheese (or another of your choosing)

flour for dusting

sea salt / pepper


roasted tomatoes:

1 large package of cherry tomatoes

2-3 Tbsp of olive oil

dried herbs: oregano, basil, thyme

3 large garlic cloves

sea salt / pepper


steps

for tomatoes:

Preheat oven to 325 F.


Slice tomatoes in half and place on a baking tray. Finely chop garlic and sprinkle on top of the tomatoes, add the remaining ingredients, and toss to coat. Place in the oven and bake for about 2 hours, giving them a gentle mix 1 hour in.


for focaccia

Make a sourdough loaf - complete all of the usual steps up until the cold proof.


Clean and clear a large work surface. Lightly dust with flour to prevent sticking. Grab a large baking tray and lightly grease with a high cooking-temp oil (avocado, coconut, ghee, or butter). If you'd like, sprinkle a thin layer of salt onto the tray so the bottom has a little something extra. Set to the side for now.


Gently scrape the dough out of your bowl onto the work surface.


If you made a batch that would normally become 2 loaves, divide the dough in half with a bench knife, dusted in flour (any sharp knife will do). You will only need 1/2 of the dough for this recipe but feel free to repeat these steps for the other half to make a second focaccia!


*NOTE - If you were making a loaf, this is when you would shape it into a boule and place in the fridge for an overnight proof. Go ahead and do this for the other half if you wish. For the half that will become focaccia, lift it off of your work surface using your hand and bench knife in the other for support. Transfer to your baking tray by flipping the dough over (the side of the dough that was face-up on your work surface should now be face-down on the baking tray).


Gently stretch out the dough by pulling it from the corners and sides. Do this until you've reached the size of the dough you'd like - this is really up to you, if you would like a thicker dough, don't stretch it out as far, and vice versa.


Place the tray into a large sack, I typically use a garbage bag because it's the largest thing I can find (please make sure it is unscented, & clean...). Tie off the bag, leaving a little air inside. Place in the fridge to proof for at least 2 hours (longer is fine).


While the dough is resting, prepare the tomatoes (see steps above).


Once the tomatoes are done, remove them from the oven and set aside. Crank up the oven to 500F for the bread.


Take the dough out of the fridge and remove from the sack. Drizzle the top with your oil of choice - I like to spread the oil with a pastry brush to make sure it's thoroughly covered. Add your dried herbs and salt / pepper. Once the oven reaches 500F, place inside and bake for 15 minutes.


While it's baking, slice the cheese. I like to cut thicker slices because who doesn't enjoy biting into a hunk of cheese? Prepare however much cheese you prefer.


After the 15 minutes have passed, take the focaccia out of the oven (it should have risen quite a bit, if not, leave it in for about 5 more minutes). Turn the oven down to 375F. Add the cheese, tomatoes, and any extra toppings you'd like!


Place back into the oven and bake for another 10-15 minutes. Keep an eye on it. Once the cheese has melted and the focaccia is golden brown, it's ready! If you'd like it to be on the softer side, stick to 10 min. A crispier bite will be around 15min. Let cool.


Slice with a pizza cutter and try not to eat it too quickly!


kenn


 

Don't have a sourdough starter?

I created a FREE guide with everything I wish I knew when I grew my first starter. Here's a step-by-step guide with printable pages, recipes, timelines, troubleshooting, & more!




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