Dough
170 g ripe sourdough starter
170 g water
3 tablespoons olive oil + plus 2 tablespoons for the bowls and to drizzle on top
1 tablespoon honey
362 g bread flour
1 ½ teaspoons salt
1 ½ teaspoons yeast
Toppings
1 tablespoon olive oil
Sea salt to taste
½ medium red onion sliced thinly
leaves from one sprig of rosemary, chopped
¾ cup grated parmesan
½ cup pistachios, chopped
Dough
Place all ingredients for the dough into the pan of your bread machine. Process on the dough cycle.
Drizzle 1 tablespoon of olive oil in a large bowl. Place the dough in the bowl and turn to coat. Cover and let rise for 60 minutes.
Line a quarter sheet pan or a 9 by 13 inch baking pan with parchment. Gently stretch the dough to cover the bottom of the pan. Cover and refrigerate the dough overnight.
Bake
To bake the focaccia, remove from the refrigerator and preheat the oven to 425° for 30 minutes.
Right before baking, dimple the dough with your fingers pushing through to the bottom of the pan. Brush 1 tablespoon of olive oil over the dough, and sprinkle with sea salt.
Sauté the onions and rosemary in a little olive oil until very fragrant. Spread over the dough and then evenly spread the Parmesan on top.
Bake for 20 minutes or until lightly browned. Evenly spread the pistachios on top and drizzle with olive oil.
Cool on a rack then cut into 9 rectangles.
Adapted from Chris Bianco’s Pizza Rosa.