Originally posted January 30, 2014

sourdough foccacia

sourdough foccacia by Sarah Xiong

Super wet dough that's easiest to mix in a machine.


  • 5 oz 100% hydration starter
  • 1/8 tsp instant yeast
  • 8 oz water
  • 11.5 oz bread flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp Herbs
  • Pinch salt
  • 2-3 tbsp olive oil


Mix starter, yeast, flour and water. Mix at low speed for about 5 minutes then let rest for 20 minutes. Mix for 10 minutes at speed 2 then rest for a half hour. Mix for another 10 minutes at speed 4. Dough should come together around hook. Add salt and sugar then mix for 3 more minutes.

Oil a container then let dough rise for 4 hours to double. Pour a tablespoon of olive oil and rub all over bottom of a pan. Pour dough into pan. Let sit 5 minutes then stretch it out a little. Sprinkle on herbs and pinch of salt and rub more olive oil on the top. Dimple with fingers the toss in 475 degree oven. Toss in ice cubes into a hot pan in oven and bake for 5 minutes. Lower temperature to 450 and bake for another 20 minutes, rotating halfway.

Cool for 30 minutes before slicing.

7 hours



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Adapted from

rose levy beranbaum rosemary focaccia (the bread bible)

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