Olive Sourdough Focaccia Bread
It’s crazy to me that I’ve been on this sourdough journey for over two years now! While I’m still working at trying to perfect my boule loaf, I enjoy being able to make so many other recipes from my starter, including this Olive Sourdough Focaccia Bread.
What I love about making focaccia with sourdough, it is perfect for beginners.
Sourdough can be intimidating. There is a whole bunch of terminology and processes that for anyone starting into this journey, could find overwhelming.
But making focaccia is about as close as you can get to a dump and bake method with fantastic results every time!
The flavor of this bread (modeled after my favorite Olive Cheese Bread from The Pioneer Woman), is fantastic with the saltiness of the olives paired with the cheese and Italian seasonings.
Start by combining your active sourdough starter with the water, Parmesan cheese, salt, and Italian seasonings.
Mix to combine and add in the flour.
Drizzle the dough with a splash of olive oil. Cover the bowl and let it rest on the counter overnight.
The next morning, place olive oil in a 9×13 inch baking dish and tip your dough into the prepared pan.
Push and stretch the dough to create a rough rectangle shape. Let rise again until doubled, about 4-6 hours.
While your oven heats, sprinkle your olives over the surface of the dough and use your fingers to press the dough gently and create the dimples in the bread.
Bake for about 25-30 minutes, until the bread is golden brown with small blisters across the surface.
Let cool slightly before cutting the bread into thick slices and using it to accompany your favorite salad, soup, or pasta!
Olive Sourdough Focaccia Bread
This recipe for Olive Sourdough Focaccia Bread is perfect for beginners. Quick, easy, & flavorful with the help of olives, Parmesan, & Italian seasonings.
Ingredients
- 100 grams Active Sourdough Starter
- 430 grams Water
- 1/3 cup Shredded Parmesan Cheese
- 2 1/2 tsp Salt
- 1 tsp Italian Seasoning
- 512 grams Bread Flour
- 3 Tbsp Olive Oil, plus more for drizzling
- Olives, an assortment of black and green cut in half or quartered
Instructions
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In a large bowl, combine the starter with the water. Add in the shredded Parmesan cheese, salt, and Italian seasoning. Stir with a fork to combine.
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Add in flour and mix until it is incorporated with the other ingredients.
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Drizzle a splash of olive oil onto the top of the dough, rub the surface to coat. Cover the bowl and set aside to rise at room temperature overnight.
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When the dough has doubled, place 3 Tbsp of olive oil into a 9×13 inch baking dish. Tip dough into the prepared pan and then gently stretch and shape the dough into a rough rectangle. Note- the dough may not reach the sides of the pan yet, that is fine, it will once it rises.
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Use a pastry brush and gently rub the extra oil from the edges on top of the dough.
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Let the dough rise uncovered for 4-6 hours until doubled in size.
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Once the dough has risen and is puffy and now filling the pan, sprinkle the olives over the top. Using your fingers press gently into the dough to dimple, distributing the olives into the bread slightly.
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Bake at 425℉ for about 25-30 minutes or until golden brown. Remove pan from oven, and transfer bread onto a cooling rack. Let cool slightly before cutting into thick slices.
Recipe Notes
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