Receta Sourdough Focaccia
by Turnips2Tangerines

This was the best sourdough focaccia bread I have ever made or eaten.

This bread is wonderful...the sourdough taste, the texture, the color and

The fact that my hubby and I ate the whole loaf in almost one sitting,

Was all I needed to convince me to make this bread again and again!!

Since this bread takes some time to prepare

Start it early enough in the day.

Sourdough Focaccia

In a small saute' pan, brown mushroom slices in hot olive oil and butter.

Brown mushroom slices on both sides until golden brown about 10-15 minutes.

Remove from heat and drain on paper towels.

Roasted Garlic

Slap and Fold Technique~

Mix flour, water and sourdough starter together in a large bowl until it comes together in a wet and sticky dough.

Let this dough rest for 30 minutes

Add salt and 2 T olive oil to the dough

Then use the slap and fold technique until a thin opaque film can be stretched from the dough between fingers.

Cover and let rise to more than double the original size.

It should look bubbly on the top.

This step can take up to 6 hours

Once the dough has risen, scrap the sides and fold into the center gently

Turn it onto a baking sheet lined with parchment paper

Press and spread the dough out evenly with wet hands to an inch thickness

Be as gentle as you can so the dough doesn't deflate too much

Finally sink your finger tips into the dough to make deep dents

Put on your toppings then drizzle a good coating of olive oil over the top

Don't skimp on the olive oil!

Sprinkle top with sea salt and Italian seasoning

Preheat oven as hot as you can get it, 450 is the best

After the dough has rested about 30 minutes, put the focaccia into the oven and mist with some water to create steam.

Bake for 20-30 minutes depending on how thick your focaccia is

It should sound hollow when you tap on it

Remove from oven

Enjoy!

Sourdough, Focaccia