Homemade Focaccia Bread is quite simple to make. Here’s a sourdough version of this classic Italian flatbread topped with Parmesan cheese, fresh rosemary and sun dried tomatoes.
Like any bread recipe, the key to focaccia is the rising time. I went for a no knead overnight rising initially and then waited until the dough was a bit more than doubled in the second rise to give it the fluffy interior with lightly crispy outside.
To make the sourdough version, you obviously need sourdough starter. If you do not have any, ask a friend. Sourdough fans love to share. Otherwise you can make your own, but it takes days/weeks to develop that characteristic sourdough flavor. Visit Sourdough Home to learn more about starting, feeding and storing sourdough.
Once you have sourdough starter you can make these delicious recipes as well:
Or you can just use plain instant yeast as your leavener.
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- 3 1/2 cups all purpose flour
- 1 1/2 teaspoon salt
- 1 1/2 cup water
- 1/4 cup sourdough starter (or 1/4 teaspoon instant yeast)
- 4 tablespoons olive oil (divided use)
- 1/3 cup grated Parmesan cheese
- 2 tablespoons fresh rosemary (chopped)
- 1/4 cup sun dried tomatoes (chopped)
- Combine flour and salt in a large bowl. Mix in 1 1/2 cups water and sourdough starter to make a stiff dough. Cover with plastic and set in a draft free place for 12-18 hours until doubled.
- Spread a small amount of flour on a clean counter and dump out dough on top. Press into a large rectangle, fold over on itself and repeat a few times. Spread into a large rectangle
- Grease a jelly roll pan (or baking sheet with sides) 2 tablespoons olive oil.
- Place the dough into the greased pan, press and stretch it to fit the pan, making dimples in the dough as you stretch it. Coat the top with 1 to 2 tablespoons olive oil.
- Cover the pan and let rise in a warm place until doubled, 45 minutes to 1 hour.
- Preheat oven to 425 degrees. Top the dough with Parmesan, rosemary and tomatoes.
- Bake until golden brown, 25-30 minutes.
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