Name: Spicy Sourdough Focaccia
Cook time: 2 h 55 min
Total time: 12 h
Yield: 8 srv
Cuisine: Italian
Ingredients: Flour — 400 g; Levain — 100 g; Water — 300 ml; Salt — 9 g; Olive oil — 40 ml; Tomato — 50 g; Garlic — 15 g; Oregano — 5 g

Spicy Sourdough Focaccia

Fluffy and juicy long-fermentation sourdough focaccia with sun-dried tomatoes.

12 h Cooking 2 h 55 min Hard 8 srv Oven Mixer Vegan Vegetarian Italian

Ingredients

Flour 400 g Levain 100 g Water 300 ml Salt 9 g Olive oil 40 ml Tomato 50 g Garlic 15 g Oregano 5 g

Nutrition

Per serving: ≈ 185.0 kcal, P 4.8 g, F 5.6 g, C 28.8 g
Total (for 8 srv): ≈ 1480.0 kcal, P 38.0 g, F 45.0 g, C 230.0 g
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking

Prep

Wheat Sourdough Starter

Cooking

Mix water, sourdough starter, flour, and salt until smooth.
Perform 3 sessions of dough folding every 30 minutes, then leave in the refrigerator overnight (8-10 hours).
Transfer the dough to a baking sheet, generously greased with olive oil, and leave in a warm place for 2-3 hours.
Spread the dough with your fingers in the pan, forming characteristic indentations.
Distribute tomato pieces, minced garlic, and oregano on top, drizzle with the remaining oil.
Bake at 220°C for 25-30 minutes until golden brown.

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