Easy "Sourdough" Focaccia Bread

Seriously addicting. Salty and savory and incredibly good with a seasoned olive oil dip. No knead focaccia using sourdough. About 30 minutes of active time, 12-20 hours of resting creates amazing bubbly delicious focaccia with a crispy exterior.

If you would like a yeasted focaccia AND an amazing seasoned olive oil dip that's perfect for this focaccia too click here: Focaccia and Olive Oil Dip

Ingredients:

Dough:

• 400 grams bread flour

• 12 grams uniodized kosher salt (or 10 g iodized table salt)

• 2 grams active dry yeast

• 296 grams slightly cool water

• 1 1/2 Tbsp. olive oil

• 50 g sourdough starter discard

Toppings:

• 4 Tbsp. extra-virgin olive oil, divided

• 1 tsp. Italian seasoning/dried oregano

• 2 tablespoons fresh rosemary leaves, roughly chopped

• Coarse/flakey sea salt (about 1/2 to 1 tsp.)

Directions:

1. Add the flour, salt, oil, yeast, sourdough starter, and water to a bowl.

2. Mix everything together until well combined, about 4-5 minutes.

3. Cover and rest at room temperature 12-20 hours. It should rise dramatically and become big and bubbly and smell fermented.

4. Take the dough out onto a lightly floured surface and fold it onto itself and shape it into a elongated oval/rectangle.

5. Grease a baking tray with 2 Tbsp. olive oil. Add the dough, coating it on the top and bottom with oil. Place the dough right side up in the center of the pan.

6. Use your fingers to gently stretch the dough as far as possible to fill the pan until it starts bouncing back.

7. Cover and rest 1 hour and stretch again. Meanwhile preheat the oven to 500°F.

8. After resting the dough should mostly fill the pan up to the edge. Use your fingertips to press it around until it fills every corner.

9. Sprinkle the top with rosemary. Then press down on the dough with your fingertips to make a spotted pattern. Drizzle with remaining 2 Tbsp. olive oil. Sprinkle with oregano and coarse salt.

10. Bake until top and bottom are golden brown and crispy, about 16 to 24 minutes. Transfer to a cutting board, allow to cool 20-30 minutes, slice, and serve.

11. Store up to 2 days. Reheat in a 300°F oven for about 10 minutes before serving.

After adding all the ingredients to a bowl.

After mixing it together. Now we cover and let it rest 12-20 hours.

After rising.

Shape onto parchment paper, which you can do on a pan. Then cover and let rise 1 hour.

After 1 hour rise it may be puffier. Then add more olive oil and toppings, if desired.

Then dimple it and it's ready to bake!

After baking :)