Sour Dough Garlic-Rosemary Focaccia

Ingredients

For the bread

4 ounces active sour dough starter

12 ounces filtered water

1 pound 4 ounces all purpose unbleached flour (white) with 2 teaspoons salt

Keep aside 4 tablespoons olive oil divided

For the topping

 2 tablespoons olive oil

2 tablespoons water

2-4 large garlic cloves chopped (I use 4)

1/2 teaspoon salt

1 1/2 teaspoons of fresh chopped rosemary (you could use dry too)

Method

In a large bowl add the starter and water. Mix until the starter is dissolved and the liquid becomes smooth and milky. 

Add the flour and salt and mix with a spatula until the flour is incorporated into the liquid. You will get a sticky dough. When you feel that you have got most of the flour into the dough you can use your hands to try and mix the dough into a ball as best you can.

Next drizzle enough olive oil (about 2 tablespoons) and use your hands to cover the dough's surface with oil so it does not dry. Cover the bowl with plastic wrap or a wet towel and keep in fridge for 12 - 18 hours undisturbed. 

Spray a 9 by 13 inch baking pan with a kitchen oil. Add 2 tablespoons of olive oil and use your hands or a brush to ensure that the oil is spread all over the pan and up the sides.

Remove the dough from the fridge after 12-18 hours. In the same bowl fold the dough 6-8 times by pulling from one end and bringing it over to the other side.

When done place the dough in the greased baking pan. Once again make sure the dough is well greased so it does not stick to the pan. Cover and leave aside for 4-8 hours until the dough is relaxed and has spread somewhat in the pan.

At the same time I like to make the topping. Add all the ingredients except the Rosemary in a glass bowl and cover and leave to use later.

After 4-8 hours the dough will have relaxed in the pan and spread out slightly.

Preheat the oven to 475 F

You will now grease your fingers and push down on the dough with your fingers to form dimples in the dough's surface. You can push down and out so that the dough stretches to fit the pan. Keep doing this until the entire surface is dimpled.  (This is a great time to include kids or grandkids)

Now drizzle the topping mix we made a few hours ago onto the dough. Use your fingers to spread out evenly.

Finally sprinkle the chopped rosemary over the entire surface. Note: you can also sprinkle your favorite cheese grated over the top.

Bake in the preheated oven for 25 minutes.

The outer crust will be nice and brown and crusty while the inner part of the focaccia should be soft and spongy.  Enjoy!

Approximate nutritional value per serving based on 12 servings per loaf

• 12 Servings
  Amount Per Serving
  • Calories211.3
  • Total Fat6.8 g
  • Saturated Fat0.9 g
  • Polyunsaturated Fat0.6 g
  • Monounsaturated Fat5.0 g
  • Cholesterol0.0 mg
  • Sodium466.9 mg
  • Potassium64.5 mg
  • Total Carbohydrate33.3 g
  • Dietary Fiber1.5 g
  • Sugars0.0 g
  • Protein4.6 g
  • Vitamin A0.0 %
  • Vitamin B-120.0 %
  • Vitamin B-60.6 %
  • Vitamin C0.5 %
  • Vitamin D0.0 %
  • Vitamin E4.2 %
  • Calcium0.2 %
  • Copper0.2 %
  • Folate0.0 %
  • Iron9.3 %
  • Magnesium0.1 %
  • Manganese0.9 %
  • Niacin12.0 %
  • Pantothenic Acid0.1 %
  • Phosphorus0.2 %
  • Riboflavin9.1 %
  • Selenium0.2 %
  • Thiamin15.1 %
  • Zinc0.1 %
  •