Description
A delicious sourdough focaccia recipe that’s perfect for any occasion.
Ingredients
Scale
- 100 grams Active Sourdough Starter
- 10 grams Salt
- 430 grams Warm Water
- 520 grams All Purpose Flour
- 6 tbsp. Olive Oil
- 1 stick Unsalted Butter (divided, melted)
- 1 cup Granulated Cane Sugar
- 1 tbsp. Ground Cinnamon
- 1/8 tsp. Ground Nutmeg
- 1 cup Powdered Sugar
- 3 tbsp. Milk
- 1 tsp. Vanilla Extract
Instructions
- I recommend feeding your sourdough starter in the morning around 8-9am.
- In a large mixing bowl, combine the active sourdough starter, salt, and water. Mix well. Add the flour and mix until completely incorporated (all flour absorbed). Cover and rest in a warm environment for 30 minutes.
- Perform one fold, as explained: Imagine the bowl divided into 4 corners. Gently scoop from the bottom and lift up one corner without the dough breaking as high as it’ll go, then fold toward the center of the dough. Rotate the bowl to the next “corner” and repeat. Repeat for a total of 4-6 times.
- Cover and rest the dough in a warm environment for 4-12 hours, until doubled in volume. Perform 3 more folds periodically through the day.
- Put away in the fridge overnight, 8-12 hours. (For example, I’ll put the sourdough in the fridge around 9-10pm.)
- Line a 9″ x 13″ baking pan with parchment paper.
- Place 5 tablespoons of melted butter in a bowl. Mix the sugar and cinnamon in a separate bowl.
- Pinch off large portion of the sourdough focaccia, about 3-4 tbsp. in size, then dip in the butter, shaking off any excess, then dredging in the cinnamon-sugar mixture. Place in the prepared baking pan. Repeat with remaining dough.
- Cover and let rise 2-3 hours, until very jiggly.
- Preheat oven to 400F.
- Drizzle the remaining melted butter (3 tbsp) over the focaccia. Use your fingers to create dimples.
- Bake for 20-25 minutes, rotating the pan halfway through, until golden and set on top. It may be harder to tell when down, so if the top if firm to touch, you’re set!
- Let cool to room temperature before adding the glaze.
- To make the glaze, simply mix the powdered sugar, milk and vanilla until smooth. Drizzle on the cooled focaccia, and let set for 20 minutes.
Notes
- Store any leftovers in an airtight container at room temperature.
- This recipe is great for using up sourdough starter!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 11g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg