I adapted this recipe from here. It’s made using a pure rye sourdough starter. I love focaccia, and sourdough focaccia even more so. There’s the slightest hint of chilli in here which gives it a nice kick. Focaccia is super because you can get away with a wide variety of toppings.
Ingredients for the dough:
- 225g active sourdough starter (mine is equal weights rye flour and water)
- 300g strong white flour
- 85ml water
- 50ml olive oil
- 1tsp salt
- heaped tablespoon of chilli powder (adjust to your taste)
for the topping:
- 1 red onion
- handful of garlic stuffed olives
- coarse sea salt
- 1tsp rosemary
- olive oil
1) Mix all the ingredients for the focaccia dough together and knead til smooth and elastic.
2) Place in a bowl and cover with cling film. Let rise for around 4 hours, depending on the temperature of your kitchen. I think in my cold kitchen it took about 4 and a half hours.
3) Flatten and roll into a rectangle. Let prove again for 2 to 3 hours. The original recipe said half an hour but I felt like it needed much longer than that.
4) Once risen, dimple with your fingers to give that classic focaccia look. Brush with olive oil letting it pool in the dimples a little bit. Top with chopped garlic stuffed olives, onion and a sprinkling of rosemary. Mine looked like this:
5) Bake in a pre heated fan oven at 230C for 15 – 20 minutes.
6) Let cool for a bit and tuck in!!
Thanks for visiting!