Adapted from this recipe for sourdough focaccia from King Arthur Baking. The rosemary and sea salt focaccia with the ricotta and honey spread is really good. I don’t usually have fresh rosemary and ricotta on hand so I often top my focaccia with roasted garlic and parmesan.
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
1 head of garlic roasted
⅓ cup grated parmesan
Dough
Combine the starter and water in a mixing bowl then add the remaining ingredients. Mix and knead using a stand mixer with the dough hook until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover and let rise for 60 minutes.
Gently fold the dough over a few times and let it rise for another 60 minutes.
Drizzle 1 tablespoon olive oil in the bowl and turn the dough to coat. 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 pressing all the way to the bottom of the pan. Brush 1 tablespoon of olive oil over the dough and sprinkle with sea salt.
Bake for 15 minutes or until just beginning to brown. Evenly spread the parmesan over the dough. Bake for 5 more minutes. Cool on a rack then spread the garlic over top. Cut into 12 pieces to serve.
Try focaccia paired with a salad for a lunchtime treat.
