It's sourdough focaccia, baby!

Lori Fiechter back in the kitchen with sourdough! I had a bit of a mishap with some escaping starter, but the end result turned out great. I used the same method as for the sourdough hoagie/hamburger buns I made a few days ago. The only difference is in the ingredients--still no yeast at all; that hasn't changed! But this dough is much less rich--no sugar, no milk, no eggs and only 2 T. of olive oil. Next time, I think I'll add a couple of teaspoons of sugar just to help the crust brown a bit more, but otherwise, this is a wonderful crust. It makes light and crispy breadsticks, too.

If you've never tried focaccia, it's like pizza without the sauce. (Hmm...I'm pretty sure I misspelled it in the video--but hey, I was a Spanish teacher, not an Italian one!)

I made a classic onion-rosemary-parmesan focaccia, but you could use your own combination. Be sure to use a good extra virgin olive oil to top the crust before baking and for dipping. My homemade marinara would be good to use for dipping also, but I didn't want to crack open a whole quart jar.

You can see the method on the video--here are the ingredients:

night before (in a covered bowl) mix
1/2 cup starter
1/2 cup water
1 cup flour

Next morning, stir in:
2 cups flour ( I use 1 cup whole wheat and 1 cup bread flour)
1 cup warm water
(let set for 45-60 minutes)
Add:
3/4 - 1 cup bread flour
2 T. olive oil
1 1/2 tsp. salt
2 tsp. sugar or honey (optional-- will improve browning)

mix and then proceed with the folding/resting method--this will take about 3 hours. Bake at 425 for about 15 minutes