01/08/2026
Leveling up my sourdough focaccia by adding some mozzarella and Parmesan and eating it with EVOO, balsamic & homemade pesto! Had some cheeses to use, a bag of Brazil nuts, and a dream 🌿
My (usual) sourdough focaccia base (it can be tightened - but I’m an almost lazy baker) is as follows:
• 375g room temperature water
• 20 g honey or sugar
• 65-90g ripe starter
• 500g bread or all-purpose flour
• 9-12g salt
• EVOO
- Add water, starter, and honey/sugar to a bowl and whisk together (Bubbling indicates starter is ready)
- Add flour & salt and mix until almost combined
- Drizzle some EVOO and finish incorporating (dough may not look cohesive)
- Cover and rest (a total of 8-12 hours, until jiggly)
- Perform folds every 30 min for the first part of the bulk rest (at least 1x up to 5x)
- Transfer to oiled baking dish (I often line with parchment as well; I’ve used Pyrex, a baking sheet, cast iron, etc)
- Let rise in baking container for 2 hours on the counter before baking
- Alternatively, Refrigerate (covered) up to 24 hours (I’ve left it longer and still had satisfactory focaccia)
- Add toppings of choice ( fan fav: tomato, garlic, shallot, rosemary) with olive oil and salt!
- Bake at 425 F for 25min
