Sourdough Focaccia Bread

This one is a new favorite. Never eaten it before and never tried to make it but it turned out great.

Before baking

  • 1/3 c. cold starter
  • 1 c. all purpose flour
  • 1 tsp white sugar
  • enough water to make batter

Let this rest over night in a warm place or until bubbly.

  • 1/4 oil
  • 1 tsp salt
  • 2 c. whole wheat flour
  • 15 pitted olives chopped
Just out of the oven

Just out of the oven

Knead this and the original “sponge” (the revived starter) into a dough ball adding a little water while kneading as necessary to make a ball that is elastic. If it is “tough” knead in some water, it will rise better the more pliable it is. Let this rest for 1 1/2 to 2 hours or until doubled in size. Punch down and shape into a rectangle or oval. Top with thinly sliced onion or any herbs or spices you like. Let rest under a towel for 15-30 minutes. Bake at 450 for 15-20 minutes or until browned. Let cool then slice and serve. Can be cut in squares for sandwiches or dipped in marinara sauce (which was awesome) or anything else you can think of!

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