Sourdough is a natural starter for bread. It is also delicious. This is easy to make and very tasty. Sourdough focaccia is a chewy, soft, and thick European bread that’s baked in a pan. Pesto, bright green herbs, and mozzarella turn it into a tasty meal.
Step-by-step: Pesto sourdough focaccia
Levain – In a medium bowl, combine the sourdough starter, water, and flour. Stir well to combine. Cover and leave to rise for 3 hours at room temperature.Pro tip – You can make the levain for up to 5 days in advance and leave it in the fridge. Autolyze – In a large bowl, combine the water, levain/starter, olive oil, and flour. Combine well until no dry flour is visible. Then, cover the bowl and leave it on the counter for an hour.Pro tip – This is a wet dough, so don’t be tempted to add more flour. A loose dough will give an open crumb.
Stretch & Fold – After an hour of resting, sprinkle the salt over the dough and knead the dough using a stretch and fold method for 2 minutes. Rest for 30 minutes. Then, stretch and fold one more time. Transfer the dough to a clean oiled bowl.Pro tip – You can use a stand mixer with the dough hook attachment if you prefer. But I usually just stretch and fold the dough a few times in the bowl. Bulk ferment – Cover the bowl and leave the dough to rise in a warm place (24C/74F) on the counter for 5 hours or in the fridge for 12 up to 24 hours.Pro tip – Transfering the dough to a clean bowl is optional but I do it to avoid any dry bits that are stuck to the bowl from getting into the proofed dough. Shape – Transfer the dough to an 8-inch oiled cast Iron skillet or 9 x 13-inch oiled rectangle baking dish lined with parchment paper. Then, using the flat of your fingers, gently spread the dough in the pan.Pro tip – This is a high-hydration dough so it will be very loose. Use a flexible bench scraper to work instead of your hands.
Proof & bake
Proof – Cover the pan with plastic wrap or a clean tea towel. Leave to rise on the counter until it doubles in volume for about 2 to 3 hours.Pro tip – You can also cold-proof in the refrigerator overnight but use a lined baking pan or cast iron pan. Oven – about 30 minutes before baking preheat the oven to 425°F/220°C/ Gas Mark 7 Assemble – Once double in size, give it a generous drizzle of extra virgin olive oil and create dimples/holes in the dough by poking your fingers into the dough. You can break the big bubbles but leave some to become crisp during baking.Pro tip – Dip your fingers in oil or water to prevent the dough from sticking to them. This will create better holes. Top – Spoon the pesto over the top of the focaccia. Then, dot the top with cherry tomato halves, sliced onions, and slices of mozzarella. Sprinkle some garlic sea salt.Pro tip – Moisten the herbs with olive oil will prevent them from burning during baking. Bake – Transfer to the oven and bake for 25 to 30 minutes or until the top is golden brown. When baked, remove from the oven and cool on a cooling rack for at least 10 minutes before you cut. Garnish with more fresh basil leaves and cherry tomatoes.
Frequently asked questions
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