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Sourdough Focaccia Garden Bread with tomatoes and garlic

Simple Sourdough Focaccia Garden Recipe

It can be difficult sometimes to get your family to eat their veggies, and this very simple sourdough focaccia garden bread makes it fun and delicious at the same time.
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Prep Time 8 hours
Cook Time 25 minutes
Total Time 8 hours 25 minutes
Servings: 1 Large Bread
Course: bread, dinner, lunch, Snack
Cuisine: sourdough
Ingredients Equipment Method Notes

Ingredients
  

  • 50 g sourdough starter active and bubbly
  • 400 g cool filtered water
  • 20 g raw honey
  • 9 g mineral or sea salt do not use table salt.
  • 500 g all purpose flour can always use whatever is on hand but adjust for moisture.
  • 4 T olive oil for coating the pan and bread while rising.
Optional Garden Toppings
  • 3-5 sprigs rosemary
  • 1 cup chopped tomatoes beefsteaks or cherry tomatoes work best.
  • 10 cloves garlic
  • 3 T course sea salt use for topping

Equipment

  • 1 baking pan standard 9x13 or an oval pan can work too.

Method
 

GETTING STARTED
  1. The night before, or very early the morning of, feed your start to make it active and bubbly.
MAKING THE DOUGH
  1. Later in the day, combine the starter, water, honey, and salt in a bowl and mix well.
  2. Add in the flour and mix well.
DOUGH RISE
  1. Cover the bowl with a damp cloth or lid. Do stretch and folds every 20-30 minutes until the dough has a smooth texture. This varies from 3-6 times total.
  2. Let rise, double in size, for aproximately 12-18 hours. Can be less if left in a very warm spot.
SECOND RISE
  1. After the dough has risen, and has some bubbles on top, pour the olive oil into your chosen baking pan and coat it well.
  2. Remove the dough from the bowl and place onto your baking pan. Flip it to coat the dough.
  3. You can start to stretch the dough out a little to fit the pan, but do not force. Cover with a damp towel and let rise again for 1 1/2-2 hours until very puffy and bubbly.
BAKING
  1. Preheat your oven to 425 degrees F (220 degrees C).
  2. Gently finish stretching the dough out to fit your pan.
  3. Use your fingers to create dimples all over the dough.
  4. Add your desired toppings by pushing them down into the dough just like with your fingers. Have fun! Make a design if you would like.
  5. Bake the focaccia for 25-30 minutes, allowing for elevation differences as needed. Bake until crisp and lightly brown on top.
  6. Remove from oven and cut with sharp knife or pizza cutter. Best served warm.

Notes

I love to serve mine with olive oil and balsamic vinegar in a bowl to dip.
This is my go-to recipe to use up my garden odds and ends. The possibilities are endless. Have fun!
Let me know in the comments what variations you try!