Sourdough Focaccia Recipe

This Spiced Italian Comfort Food is Excellent as an Appetizer, Side Dish, or Main Course

Photo of Kelly R. Smith   by Kelly R. Smith; © 2022

Sourdough focaccia in a skillet
Sourdough focaccia in a skillet
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Sourdough focaccia is one of those wonderful Italian dishes that is enjoyed by itself as an appetizer or as a meal unto itself. In our home, we do either, depending on our mood, just like my guacamole recipe. With this recipe, it emerges with a delicious, chewy tang and a mouth-watering golden crust. It all starts with your beloved starter. Don’t have one yet? Here are three ways to get your sourdough starter going.

Is focaccia the same as pizza crust? No! However, it is thought to be a precursor of pizza when it was a flatbread known to Romans as panis focacius, to which toppings were then added. Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century.



Sourdough Focaccia Ingredient List

  • 1 cup sourdough starter
  • 1 cup warm water
  • 1 tablespooln honey
  • 1 teaspoon pink Himalayan salt
  • 3 tablespoons extra-virgin olive oil
  • 3/4 cup diced onion
  • Approximately 5 cups of flour


Preparation

  1. Mix the starter, honey, and water in a large mixing bowl. A cast iron skillet is perfect. It will look like a big blob, and that’s okay! Us your hands to pull the edges out to gently stretch them. Your dough should be about 1 1/2 inches tall. Don’t stretch any more. Let it rise in a warm spot. Cover it with another piece of cookware, upside down, so it has room to rise for 2-3 hours hours until it is puffy and very bubbly.
  2. Preheat oven to 425 degrees F.
  3. Drizzle the top of the dough with olive oil Press your fingertips using your whole hand into the risen dough. Your fingertips should go all the way down through the dough until you feel the pan.
  4. Put your pan in the oven on middle rack. Bake for 15 minutes. Remove it for a moment and brush the top with melted butter, garlic, and oregano. Turn your oven down to 400 degrees F. Bake it for another 10 or so minutes until the crust is golden brown and bounces back a wee bit when you press down on it. Let it cool for 15 minutes, cut. and enjoy.


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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at Considered Opinions Blog where he muses on many different topics.

No-Knead Skillet Focaccia

This Organic Italian Bread is Suitable for a Dipping Sauce or As-Is

Photo of Kelly R. Smith   by Kelly R. Smith
No-knead skillet focaccia
No-knead skillet focaccia
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Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza; in some places, it is called “pizza bianca”. Focaccia can be served as a side dish or as homemade sandwich bread.

This recipe is rich with olive oil (which keeps it extra moist), topped with fragrant lemon zest, Parmesan cheese, and rosemary, and baked in a skillet to give it a perfectly golden, crispy crust.

You will be using an oven-safe skillet for this recipe. A cast iron skillet is best for achieving a super-crispy crust (and an effort-free way of getting a bit more iron into your diet)), but any oven-proof skillet will work.

Focaccia Ingredient List

Note: Use organic ingredients whenever possible.

  • 2 cups whole wheat flour
  • 1/2 teaspoon pink or Himalayan salt
  • 1/2 cup flaxseed meal
  • 1 package Fleischmann’s RapidRise yeast (or comparable)
  • 1 cup lukewarm water
  • Extra-virgin olive oil, as needed
  • 2 teaspoons coarsely chopped fresh rosemary leaves (straight from my herb garden)
  • 2 teaspoons fresh lemon zest (I just picked one off my Improved Meyer Lemon tree in my garden)
  • 1/2 cup Parmesan cheese, shredded
  • Chopped fresh basil to taste, if desired


Preparation Steps

  1. If you have a food processor, put the flour, salt, and yeast in it, fitted with the blade attachment, and pulse to combine. Add the water and 2 tablespoons of the oil. Pulse until a rough ball of dough forms, about 15 (2-second) pulses. If you don’t have one, mix by hand in a mixing bowl.
  2. Drizzle 2 teaspoons oil in a large bowl. Flour your hands, scoop the dough out of the food processor, and form into a smooth ball. Put the ball of dough in the oiled bowl and turn it so it’s coated on all sides. Cover the bowl with plastic wrap or a kitchen towel and let it sit at warm room temperature for 2 to 3 hours.
  3. Drizzle 1 teaspoon of the oil into your cast iron or other ovenproof skillet and rub it well over the bottom and sides. Punch down the dough and place the dough in the skillet. Coax and stretch the dough to cover the bottom of the skillet until it reaches all the way to the edges. Cover with plastic wrap or a kitchen towel and let it rest at warm room temperature for 30 to 40 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 450°F.
  4. Lightly dimple the surface of the dough with 2 knuckles. Drizzle the remaining 1 tablespoon of oil over the dough so that it pools in some of the indentations and lightly coats the rest of the surface. Sprinkle with the rosemary, lemon zest, Parmesan cheese, basil if you opted for it, and a bit more salt if desired. Of course, if you have high blood pressure, don’t.
  5. Place your skillet in the oven and immediately turn the heat down to 400°F. Bake until lightly golden-brown. Start checking at 20 to 25 minutes but it may take longer than that.
  6. Remove your skillet from the oven and cool for at least 15 minutes before slicing and serving. Focaccia is best eaten when warm, but is also good at room temperature. If the crust gets too soft, reheat in a 350°F oven to crisp it up.



See, making no-knead skillet focaccia is a breeze, although it sounds very ooh-la la and exotic. The grocery store certainly prices it that way. But, throw off your consumer price shackles and make your own. Don’t be afraid to modify and experiment.

More Recipes and Cooking Tips



Did you find this article helpful? Millions of readers rely on information on this blog and our main site to stay informed and find meaningful solutions. Please chip in as little as $3 to keep this site free for all.

 




Visit Kelly’s profile on Pinterest.

About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

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