SOURDOUGH FOCACCIA ALLA GENOVESE

Sourdough Focaccia alla Genovese image

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.

Provided by Buckwheat Queen

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time 5h45m

Yield 8

Number Of Ingredients 10

Previous Next

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 34.4 g, Cholesterol 0.1 mg, Fat 11.7 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 478.7 mg, Sugar 0.7 g