Yield: 1 focaccia
So you’re ready to bake with your starter! Congratulations. Now what?! If dreamy photos of beautifully scored sourdough boules on Instagram give you anxiety; I hear you. Enter: FOCACCIA. It’s a great beginner bread for a few reasons. First, “I don’t want to eat a whole loaf of focaccia,” said no one ever. Second, it’s easy to mix, and you can watch all the fermentation happen and get familiar with how your starter behaves. Third, it’s versatile! You can leave it plain with just olive oil and sea salt, or dress it up with some light pizza toppings for a more substantial meal. This has a long fermentation time so it’s ideal to mix in the evening, and let the bulk fermentation happen overnight. Just make sure your starter has been well fed earlier in the day so it’s ready to do the heavy lifting. You can then bake it off in the morning. You’ll want to do this recipe with the digital scale for the best results.
This worked really well. I did mine in a 9x13 and was a little startled by how tall it grew. I think next time I will do it in a slightly larger lasagna pan. I used roasted tomatoes from our summer garden, olives and rosemary, a sprinkle of sea salt.
We absolutely loved this recipe. As much as I love levain for bread I’ve not been a big fan for pizza dough or focaccia. I find this recipe better then one ones I have tried with regular yeast. I made mine simple with good quality love oil and fresh rosary. Will definitely make again!
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