Recipes

Sourdough Focaccia

February 22, 2021  Online Recipe Guide Avatar

Dense Sourdough Texture Ideal for Dipping
A Moist, Salty, Zesty Sourdough, Laced with Basil and Oregano
Topped with Sliced Mushrooms and Black Olives

Makes 1 (9-inch x 13-inch) Flat Bread

1 cup sourdough starter (recipe follows)

2 cups all-purpose flour

1 envelope FLEISCHMANN’S RapidRise Yeast

1 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 cup water

4 tablespoons olive oil

Coarse salt
Sliced olives, well drained
Sliced fresh mushrooms

Directions
Stir sourdough starter before measuring. Measure out 1 cup and bring to room temperature.

In large bowl, combine 2/3 cup flour, undissolved yeast, salt, basil, and oregano. Heat water and 2 tablespoons olive oil until very warm (120o to 130oF). Gradually add water mixture and starter to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 13 x 9-inch rectangle; press evenly into greased 13 x 9-inch pan. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 minutes. With handle of spoon, make indentations in dough at 1-1/2 inch intervals. Brush dough with olive oil; sprinkle lightly with coarse salt. Sprinkle with olives and mushrooms.

Bake at 400oF for 30 minutes. Serve warm.

Sourdough Starter:
3 cups all-purpose flour
1 tablespoon sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
2 cups very warm water (120o to 130oF)

In a large bowl, combine flour, sugar, and undissolved yeast. Gradually add water to flour mixture; stir until smooth. Cover loosely; let stand in warm place until bubbly and sour-smelling, about 2 days. Starter may darken, but if it changes to another color, discard and start over. To store, cover and refrigerate until ready to use.

To replenish and keep starter alive:
Once a week, stir in equal amounts of all-purpose flour and warm water (100o to 110oF). Beat until smooth. Cover and let stand in warm place until mixture is bubbly and sour-smelling and a clear liquid has formed on top, about 12 to 24 hours. Use or cover and refrigerate until ready to use.

Nutrition Information
Per Serving
Serving Size: one slice (1/18 of recipe)
Calories: 110; Total Fat: 4 g; Saturated Fat: 0.5 g;
Cholesterol: 0 mg; Sodium: 380 mg; Carbohydrates: 15 g; Dietary Fiber: 1 g; Protein: 3 g

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