Sourdough Focaccia

Revision: 0.80, 23.Jun.05 13:49

[Caution:  This recipe is still under construction--steal at your own risk!]

I love Focaccia (an Italian flat bread)!  Some time back I found a yeast based Focaccia recipe.  I adapted and modified it a bit in order to making this delicious flat bread with sourdough.  Focaccia should be fun to make.  It's an ideal indoors project with kids and grandkids.

To make this bread the usual way (with yeast) substitute 1 cup of water, a package or Tbsp. of yeast, 2 teaspoons of sugar, and an extra cup (or so) of flour in place of the starter.

• 1-1/4 cups or so of starter
• 1/4 cup olive oil (any oil will do, but olive oil tastes best!)
• 2-cups or so of AP (All Purpose) or bread flour
• 3/4 tsp salt (I use Kosher or sea-salt, as iodine is a powerful disinfectant)

Combine the ingredients listed above, adding in and mixing the flour a little at a time until the dough stops being sticky and becomes smooth and silky.

Since this is sourdough, you let it rise until it's about 1/2 doubled, and then work it down to collapse some of the bubbles.  If you used yeast, let it rise until doubled instead.

Let the dough rest for 15 minutes or so, then, using your fingers, work it into an 8-inch circle or about a 9" x 6" oval about 1-inch thick.  Toss upon your favorite baking surface.  I usually use a parchment over flat pan or stone, but a cornmeal sprinkle over most anything will do as well.

Using your fingers, make dents all over the surface of the dough, but without punching through the dough.  Slather on lots of olive oil and using your fingers liberally spread it around.  Let it pool in the dents and valleys.

Top with your favorite mixture of herbs and spices.  I thoroughly enjoy Focaccia with parmesan cheese, chopped garlic, reconstituted dried tomatoes, lots of ground black-pepper or red-pepper flakes, and liberally doused with Kosher or sea-salt.  I've added a list of fun and interesting toppings below.  But, truth-be-told, the kind and nature of the toppings are only limited by your imagination...

Add larger, lumpy, or harder items first; press them gently but firmly into the dough.  Add any softer or "drizzle on" items (olives, tomato chunks, anchovies, cheese, etc.) next.  Finally, add "sprinkle on" items, such as herbs, pepper, salt, and such last.

Cover with a damp cloth, and let rise until doubled.  Bake at 450F for 15 to 20 minutes or until nicely browned.  As is my style, I let my SD projects rise in a COLD oven, and then turn on the heat--I don't pre-heat.  You, gentle reader, may, of course, do as you wish...

Enjoy!

Other Toppings:

The additional topping ideas listed below go onto your basic Focaccia covered with olive oil--start with about 2-Tbsp or so, and modify as you wish from there.  As you can see, the variety is nearly endless and limited only by your likes and taste (or complete lack thereof...).  Have fun!

Pear & Blue cheese (one of my favorites!)

• pears; if fresh, peel, cube, and cook; else use drained, canned pears
• Blue cheese; crumbled between and over the pear pieces
• Thyme leaves; either finely chopped fresh or dried

Rosemary & Raisins

• 1/3-cup Golden raisins (plumped in 1/4-cup fresh orange juice for 30-min.)
• 1-Tbsp Rosemary; chopped fresh =OR= 1-tsp crushed dried

Sage & Onion

• 1-medium onion, thinly sliced
• 1-Tbsp sage; finely chopped fresh =OR= 1-tsp crushed dried
• 1/4-tsp coarse salt

Tomato!

• enough (2 or 3) fresh plum or other intensely flavored tomatoes sliced paper-thin crosswise to cover the bread; =OR= 1-oz of sun-dried tomatoes (plumped in 1/3-cup hot water for 5 minutes) drained and chopped
• 1-Tbsp fresh oregano; =OR= 1-tsp crushed dried
• 1/4-tsp coarse salt

Southwestern

• 4-cloves garlic; slivered or crushed
• 1/4-cup cilantro; fresh chopped
• 1/4-cup black-beans; cooked, fork crushed, and spread out
• 1/4-cup corn; kernels, fresh, frozen, or well drained can
• Red-pepper flakes; sprinkled to suit

Basil, Oregano, & Parmesan

• basil; fresh chopped =OR= dried crushed
• oregano; fresh chopped =OR= dried crushed
• Parmesan cheese; shredded or grated
• black pepper; coarse ground or cracked
• salt; coarse 

Focaccia Provençale

• plum tomatoes; fresh =OR= 1-14.5 oz can drained and chopped
• 1-Tbsp basil; chopped fresh =OR= crushed dried
• 2-cloves garlic, sliced thin =OR= crushed
• 1-2.25 oz can of black olives; drained & sliced, Kalamata preferred
• 4-Tbsp oregano; fresh chopped, =OR= 4-tsp dried crushed
• 1-tsp course salt; sea-salt or Kosher is best

Vegetarian

• 1 or 2 cloves garlic; slivered, minced, or crushed
• 1-Tbsp basil; fresh chopped =OR= 1-tsp dried crushed
• 1/2-cup thinly sliced green pepper
• 1-14 oz can of stewed, chunky tomatoes, drained
• 1-8oz can of Artichoke hearts, drained and chopped
• 1-cup mushrooms; fresh sliced =OR= 5-oz can drained
• Feta Cheese, crumbled

Corn & Onion

• 1-cup corn; kernels, fresh or frozen
• 2-Tbsp sage; fresh leaves minced =OR= 2-tsp crushed dried
• 1 small red onion, thinly sliced
• 1-Tbsp lemon juice
• 1/2-cup Jack cheese; shredded, =OR= mozzarella

Sprinkle corn and sage onto bread, and press gently into dough.  Separate onion into rings and toss with lemon juice.  Scatter rings and press down gently into dough as well.  Bake, adding the cheese in the last few minutes until it melts and the dough is well browned.

Onions & Anchovies

• 3-onions; small, thinly sliced
• 1/4-cup anchovies; chopped or sliced

More to come later...