Let’s make some sourdough olive focaccia! It will win you over with the deliciously crisp exterior infused with olive oil, soft and airy interior and with salt and green olives as toppings. This simple yet packed with flavours focaccia makes a perfect snack, brunch, lunch or dinner. You name it.
Focaccia is an Italian type of flatbread. There are many varieties of it. In fact, every part of Italy has its own version. The most typical ingredients are olive oil, salt and some fresh herbs, such as rosemary, thyme or oregano, to give that unmistakable aroma.
Besides herbs, you can use onions, peppers, dry tomatoes, garlic or bacon as well. However, keep in mind focaccia only needs 10 minutes or so to be baked. Therefore, cut or slice your toppings, especially raw vegetables, into thin and small pieces.
This recipe calls for a large amount of cold water, flour type 00 and an active sourdough starter. More, time management has an important role when making this delicious focaccia. It will take you two days from the start to the final result.
I made this focaccia with flour type 00. This is finely ground Italian flour, which creates a silkier dough. You might know this flour from pasta or pizza recipes. I also made a lovely olive oil-orange cake using this same flour.
The amount of water will make the dough very wet and well hydrated. Therefore, do not worry if the dough looks so “liquid”, sticky and wet. That’s good. Wink. Since I’ve been all into sourdough bread, I’m used to such a wet dough.
Plan ahead
Since this recipe requires a lot of passive time, I suggest making this delicious sourdough olive focaccia on the weekend. Day one for preparation and day two for baking. The focaccia will be on your table on Sunday early afternoon. Perfect for late lunch or snack.
Firstly, feed your starter in advance to make it active. It will take at least a couple of hours (of course, depending on the temperature of your home) to notice its movement.
Secondly, the stretch and fold phase is an important step, which shouldn’t be skipped. It will take you 3 hours to complete this step.
Thirdly, the first resting time requires 5-8 hours, again, the rising time depends on your room temperature and on the starter’s strength.
And, last but not least, the most important step or the proofing step (in the baking pan), takes 15 to 17 hours.
Even though the dough needs whole 17 hours to bulk and get ready, it’s totally worth waiting. The results are so darn a-ma-zing!
Ingredients for one sourdough olive focaccia (40 x 25 cm):
- 360 ml of cold water (from the fridge)
- 100 g active starter
- 10 g salt
- 400 g flour (type 00)
- olive oil
- coarse sea salt
- green olives
- oregano
To begin, combine the active starter with 3/4 of the refrigerated cold water. Once the foam starts to form on the surface of the water, add the flour and knead or mix with a hand mixer (dough hooks). After all is well amalgamated, slowly, splash by splash while mixing, add the remaining cold water. In the last splash of water, dissolve the salt. Pour to the dough, mix or knead until combined.
Next, give the first stretch and fold or coil and fold to the dough (directly in the bowl), cover the bowl with cling film foil and let it rest for 30 minutes. Repeat the stretch and fold four more times every 30 minutes.
Furthermore, lift the dough and ask someone to slightly oil the sides of the bowl with some olive oil. Place the dough back in the bowl, cover again with foil and place in the oven or any other draft-free place for 5-8 hours or until doubled in size.
When the dough is ready, oil a baking pan (ca 40 x 25 cm) with 3 cm high edges and gently let the dough slide into it. Carefully spread it towards the edges with your fingertips. At this point, place the baking pan in the oven (without covering it), with the door closed and light off, for about 15-17 hours.
After the time is up, small air bubbles will appear on the focaccia’s surface. Take the pan out of the oven and preheat the oven to 230º-250º C for 10 minutes. In the meantime, sprinkle the focaccia with coarse sea salt and drizzle it with some olive oil.
Then, using your fingertips, gently press in the dough, to create those famous dimples. Garnish with some green olives (sliced or whole), sprinkle with oregano and put in the oven. Bake for 10-12 minutes or until crispy and golden brown. Also, for a golden brown bottom side, place the baking pan at the bottom of the oven for one minute at the end of baking time.
Finally, let the sourdough olive focaccia cool for 20 minutes before cutting. Serve it just like that, with some olive oil and salt on a side or with salami, cheese, a salad or soup.
Enjoy!
