This simple bread is Italian in origin and beautiful in simplicity and flavor. Sourdough enhances the flavors often found in focaccia – olive oil, sea salt, and herbs – and lends its leavening capability nicely. Baked in a tray, this bread can be eaten as-is next to a pot of soup or cut in half for thin, flavorful sandwich bread.
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
- 1 cup sourdough starter
- 1-2 cups warm water
- 4 Tbsp. olive oil, divided
- 1 1/2 tsp. sea salt, plus more for baking
- 4 cups all-purpose or bread flour
- 2 Tbsp. fresh rosemary, minced finely
- 3 garlic cloves, minced finely
- Combine the sourdough starter, 1.5 cups water, and 2 tablespoons of the olive oil in a large mixing bowl. Stir in the salt. Add the flour and mix until a sticky dough begins to form. If it's too dry, slowly add more water. It should be a wet, sticky dough but not soupy.Knead in the bowl with wet hands for several minutes, rewetting your hands as necessary to prevent sticking.
- Cover dough and ferment for 12-24 hours or until doubled in size.
- Preheat oven to 450°F.Generously grease a large baking sheet with a lip all the way around. Carefully turn the dough out onto the greased baking sheet, taking care not to deflate the dough. Spread it out, if needed by gently pressing the dough.
- Use your fingers to create indentations in the top of the dough by sinking them in slowly. It should look like divots all over the top of the dough.
- Drizzle over the remaining 2 tablespoons of olive oil, sprinkle generously with coarse sea salt, chopped rosemary, and garlic.
- Let bread rest for 30 minutes.
Place pan in preheated oven and bake for 20-25 minutes or until golden brown on top.