Sourdough FAQ Recipes
Sourdough Focaccia
#       From: grady@sfu.ca (A. Brian Grady)

Sourdough Focaccia
 
I'm a big fan of focaccia, (an Italian flat bread) and yesterday
adapted my usual recipe, to see if I could make sourdough focaccia.  The
result was very satisfying, and I thought I'd pass the recipe along.
This is about the easiest & fastest bread I know how to make and it
never fails to impress guests or be a hit at pot lucks.  To make the
regular yeasted variety, substitute 1 cup of water, a tbsp of yeast, and
an extra cup (or so) of flour for the starter.
 
1 1/3 cup starter
1/4 cup oil (olive or salad is fine)
2 tsp sugar
3/4 tsp salt
about 2 cups unbleached all purpose flour
 
* Combine above ingredients, kneading in flour 1/2 cup at a time.  Let
rise until double, punch down, and knead a little to let the gases out.
Let the dough relax for 10 minutes or so.
* Roll the dough into an oval about 9" x 6" and place on your favourite
baking surface.  (Sometimes I bake free-form loaves on unglazed clay
tiles instead of a baking sheet).  The dough should be about an inch thick.
* Make dents all over the surface of the dough.  Pour on olive oil
liberally and spread it all around.  It will pool in the dents.  Top
with herbs and spices, and possibly parmesan.  My current favourite
topping is simply lots of ground pepper, coarsely ground salt, and
ground garlic (freshly pressed is ok too).
* Let rise until double again, and bake at 450 F for 15 to 20 minutes,
or until brown and sounds hollow when tapped on the bottom.  Placing a
pan of boiling water on a lower rack does no harm and may help the
final oven spring.
 
Brian Grady    grady@sfu.ca