SOURDOUGH FOCACCIA
Focaccia is one of the homiest bread you can get, and if soft and warm, it’s one of the most flavorful. This recipe requires a sourdough starter, so make sure to feed yours before you make this. If you don’t have one, there are several books I recommend, but two of the best are Tartine Bread and Living Bread. My starter is was made following Daniel Leader’s recipe in Living Bread and my go-to loaf is a variation of Tartine’s classic country loaf.
This focaccia recipe is fairly classic and very easy to make. But when making your own bread, you’ll find that kitchen temperatures, environments, flours, and other variables can make your bread take on different flavors and consistencies.
Keep in mind this is a two-day process as the bulk rise needs to sit at room temperature overnight.
All you need is a starter, water, honey, flour, salt, olive oil, fresh rosemary, and garlic!
SOURDOUGH FOCACCIA
Ingredients
Instructions
I would love to hear your feedback in the comments, if you’ve tried this recipe.