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Sourdough Focaccia alla Genovese
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
345 minutes
Sourdough focaccia with cherry tomatoes, olives, and rosemary for a taste of Genoa.
Ingredients:
  • 2.5 cups high-protein bread flour (such as King Arthur Flour®), divided
  • 1 cup water, divided
  • 0.75 cup sourdough starter discard, at room temperature
  • 6 tablespoons extra-virgin olive oil, divided, or as needed
  • 1 teaspoon fine sea salt
  • 1 tablespoon water
  • 12 pitted green olives
  • 6 cherry tomatoes, halved
  • 1 sprig fresh rosemary
  • 0.5 teaspoon flaked salt
Instructions:
  • Combine 1/2 cup bread flour, 1/4 cup water, and sourdough discard. Use a wooden spoon to mix well. Transfer the mixture to a stand mixer bowl with a sprinkle of flour. Allow the dough to rise in a warm, sun-free spot until it doubles in size, approximately 2 hours.
  • Start by attaching the dough hook and mixing the starter. Incorporate the rest of the flour, 3 tablespoons of oil, and 1 teaspoon of salt. Gradually add the remaining water until the dough comes together and forms a ball; you may not require the full 3/4 cup. Knead the dough in the mixer for 5 minutes.
  • Place dough on a clean work surface and knead by hand for 5 minutes. Score the dough and cover it with a cloth. Allow it to rise in a draft-free place until it doubles in volume, for at least 2 hours or up to overnight.
  • Grease a 12x16-inch baking pan gently. Massage dough for 5 minutes, then press it into the pan with your hands. Combine 1 tablespoon oil and 1 tablespoon water in a bowl and drizzle a bit over the focaccia. Cover with plastic wrap and allow to rise until doubled in size.
  • Preheat the oven to 400°F (200°C) for baking perfection.
  • Press your fingertips into the focaccia to create indentations 1 1/2 inches apart. Evenly place olives and cherry tomatoes on top, gently pressing them into the dough. Sprinkle rosemary leaves and flaked salt over the surface. Drizzle a little more of the oil-water mixture on top.
  • Cook in the preheated oven for 20-25 minutes until golden brown and fully cooked. Finish with a drizzle of olive oil before serving.

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