- Yield: 3 servings
- Prep Time: 24h 00 min
- Cook Time: 20 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 140
- Carbohydrate Content: 17g
- Fat Content: 8g
- Fiber Content: 4g
- Protein Content: 4g
- Saturated Fat Content: 1g
- Sodium Content: 1080mg
- Sugar Content: 11g
Sourdough Focaccia with Tomatoes
Focaccia is slightly thicker and chewier than pizza, rich with oil and usually baked into rectangular shape. It is a flavourful and easy-to-make Italian flat bread. The classic version is topped with coarse salt and fresh rosemary. But it is not unusual to find it topped with other herbs, thinly sliced tomatoes, onion, olives or grated cheese. This beautiful focaccia is a great way to use fresh and sun-dried tomatoes and sprinkle the thyme over the top... Delicious! Serve warm or at room temperature and necessarily with Italian salad.
- sourdough starter - 100g (white wheat)
- water - 240g (lukewarm)
- strong white flour - 320g
- olive oil - 8 tablespoons
- sea salt - 7g
- tomatoes - 3 (thinly sliced)
- sun-dried tomatoes - 6
- fresh thyme - 1 tablespoon (chopped)
- coarse sea salt - for garnish
- Place water, flour, 2 tablespoons of olive oil and starter in the bowl. Mix well with your hand until it forms a soft, slightly sticky dough.
- Cover the bowl with a clean cloth and let it rest for 20 minutes. Add salt and mix well.
- Cover the bowl with a clean cloth and let it rise in a warm place. Leave the mixture for about 2 hours.
- While resting, turning and folding every 30-40 minutes.
- After two hours, cover the bowl with plastic wrap and place the dough into the refrigerator overnight.
- Remove the dough from the refrigerator and let it warn up at room temperature for about 2 hours.
- Pour the remaining olive oil onto a 20x30cm rimmed baking sheet and plop the dough on top, being careful not to deflate the dough.
- Using your hands, start to spread it out. Using your fingertips to make dimples all over the dough that will act as wells for the oil. The amount of oil will seem excessive, but the dough will absorb most of it as it bakes.
- Layer fresh and sun-dried tomatoes and sprinkle with thyme.
- Cover with a cloth and let proof until very puffy, about 60 minutes.
- Preheat your oven to 180°C.
- When the dough is fully proofed, place it into the preheated oven. Bake 10 minutes and then lower the temperature to 160°C. Bake for another 10 minutes, until golden and crispy.
- Sprinkling with coarse sea salt and let cool for about 15 minutes and serve.