Do you have copious amounts of sourdough sitting around now that you’ve survived several weeks of the 2020 quarantine, but now sure what to do with it? This Sourdough Focaccia Recipe is as easy as they come, and the best part is that it tastes absolutely delicious.
This Sourdough Focaccia Recipe comes from Table X in Salt Lake City, Utah. Table X serves incredible New American cuisine, all determined by the availability of seasonal ingredients. The menu rotates very frequently, and much of the produce used in the dishes at Table X is grown on-site. Their menus are typically composed of snacks, appetizers, entrees, and dessert, or you can always opt for the chef’s tasting menu, but no matter what you’re ordering at Table X, delicious, homemade bread is always guaranteed.
This Sourdough Focaccia Recipe requires a little bit of planning ahead, but it comes together very easily and is made in four stages. First, you’ll mix your active sourdough starter with water and then flour. You’ll let your dough rise for 2 hours, folding the dough halfway through. Secondly, you’ll stretch the dough into a standard half sheet pan, and then let it rise in the fridge for 12-14 hours. Don’t skip this step for the best result. And finally, you’ll remove the dough from refrigeration after 12-14 hours, let it come to room temperature for 30-45 minutes, and then bake. Stunning results for so little effort– sounds like our kind of recipe!
Big thanks to Table X Chefs, Nick Fahs & Mike Blocher for sharing this delectable Sourdough Focaccia Recipe with us.
Table X Sourdough Focaccia Recipe
- 350g (1 1/2 C.) Active Sourdough Starter
- 350g (1 1/2 C.) Warm Water
- 730g (6 C.) Bread or AP Flour
- 75g (6Tbls) Olive Oil + Extra for oiling pan
- 1 Tbls Salt
- 2Tbls Honey or Sugar
- 1Tbls Instant Yeast
- Chopped Herbs for topping
- Mix the starter and water in a large mixing bowl or bowl of a stand mixer. Rest 5 minutes. Mix the flour with the starter, water, and rest of the ingredients except for olive oil. Mix and knead by hand or stand mixer with the dough hook until the dough comes together and is smooth. 10-15 minutes. Place the dough in a bowl that's been lightly oiled, cover, and rest for 50-60 minutes.
- Fold the dough over itself, pulling from the bottom over the top three or four times rotating clockwise after each fold. Rest another 60 minutes.
- Drizzle and spread 3 Tbls olive oil onto a standard half sheet pan. Turn out the dough on the pan, and turn it to coat it with the oil. Stretch the dough into the edges of the pan. Cover it with a clean towel, and let it rest for 10 to 15 minutes. Gently stretch the dough again so it dough fills the pan as much as possible. Cover with plastic wrap and refrigerate for 12 to 14 hours overnight.
- The next day, preheat the oven to 425°F and the focaccia sit out for 30-45 minutes before baking. Before baking, firmly dimple the top of dough with your fingers, but not too much. You don’t want to lose all the gasses in the focaccia. Drizzle the top with olive oil to collect a little in the dimples and top with any herbs and a bit of sea salt.
- Bake the focaccia for 20 to 30 minutes till golden brown. Remove from the oven. Allow it to cool 10 to 20 minutes before removing from the pan.