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Sourdough Foccacia

I’ve got another King Arthur recipe for this:

  • 1 1/2 cups (340g) ripe (fed) sourdough starter
  • 1 1/2 cups (340g) lukewarm water
  • 6 cups (723g) King Arthur Unbleached Bread Flour
  • 6 tablespoons (74g) olive oil, plus extra for the pan and the top of the focaccia
  • 1 tablespoon salt
  • 2 tablespoons (43g) honey
  • 1 tablespoon instant yeast
  • fresh or dried rosemary, for topping

And then found this other slightly simpler, smaller quantity one:

  • 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

Trying it today!

Well, another mediocre result. The original no knead focaccia with white flour was awesome. I should probably just stick to that recipe.

I mixed in commercial yeast because it’s clear that my starter isn’t really very lively. I did get it to rise somewhat, and put just some confit garlic on top:

Here it is straight out of the oven. The starter is BC Red Fife, so it’s a bit whole wheat. Not very tall but with good crunch, and the sour flavour comes through. But “regular” focaccia is just better!