Ingredients:
- 450 g all-purpose flour
- 50 g whole wheat flour
- 390 g water
- 150 g sourdough starter
- 15 g salt
- 20 g olive oil
- 100 g cherry tomatoes, halved
- 100 g olives, pitted
- A handful of chopped parsley
- 2-3 tablespoons crispy chili oil
-
Start the dough:
In a large bowl, combine the water and sourdough starter. Stir until the starter dissolves. Add the flour mixture (all-purpose and whole wheat flour), and mix on medium speed for about 5 minutes until the dough is smooth. -
Rest the dough:
Let the dough rest for 30 minutes to hydrate and relax. -
Knead again:
After the dough has rested, knead it again on medium speed for another 5 minutes. Add the salt during the last minute of kneading. -
First rise:
Let the dough rise for 5 hours at room temperature, or cover and refrigerate it overnight for a slower fermentation. -
Prepare the oven:
Preheat the oven to 250°C (482°F). Place an empty baking tray at the bottom of the oven to create steam later. Once preheated, reduce the temperature to 200°C (392°F). -
Prepare the topping:
In a bowl, mix the cherry tomatoes, olives, parsley, and crispy chili oil. Set aside. -
Shape and bake:
Grease a baking tray generously with olive oil and transfer the dough to the tray. Stretch the dough to fit the tray, being careful not to tear it. Create dimples in the dough using your fingers, drizzle some extra olive oil on top, and spread the prepared topping evenly over the dough. -
Bake the focaccia:
Pour a little water onto the preheated tray at the bottom of the oven to create steam. Bake for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges. -
Cool and serve:
Transfer the focaccia to a wire rack to cool slightly. Slice and enjoy this fluffy, airy, and crispy sourdough focaccia with its spicy, flavorful topping
