Classic Genovese focaccia made without commercial yeast. I adapted this recipe during the Covid-19 lockdown. Using a mother dough gives the taste an edge commercial yeast just can't achieve. I do the second rise overnight. This way it will be ready to bake for lunchtime.
Ingredients
- ½ cups high-protein bread flour (such as King Arthur Flour®): 2 piece (divided)
- water: 1 cup (divided)
- sourdough starter discard, at room temperature: 0.75 cup
- extra-virgin olive oil: 6 Tbsp (divided, or as needed)
- fine sea salt: 1 tsp
- water: 1 Tbsp
- pitted green olives: 12 piece
- cherry tomatoes: 6 piece (halved)
- sprig fresh rosemary: 1 piece
- flaked salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.
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Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.
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Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.
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Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.
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Preheat the oven to 400 degrees F (200 degrees C).
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Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.
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Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.
