Authentic home cooking from Italy, with US measurements. 
Long-Rise Focaccia with Sourdough Starter
Lately, with a little more free time, there’s nothing better than working with your own sourdough starter. It’s amazing to see how the dough transforms in your hands, and the final result? Pure satisfaction.
This focaccia starts out classic, but I topped half with mortadella, stracciatella cheese, and chopped pistachios.
Long-Rise Focaccia with Sourdough Starter
Lately, with a little more free time, there’s nothing better than working with your own sourdough starter. It’s amazing to see how the dough transforms in your hands, and the final result? Pure satisfaction.
This focaccia starts out classic, but I topped half with mortadella, stracciatella cheese, and chopped pistachios.
Open in Cookpad AppSteps
- 1
Sift the flour and place it in the bowl of a stand mixer. Add the sourdough starter, warm water, and honey. Mix for about five minutes, until the starter is fully dissolved.
- 2
Add the salt and a drizzle of olive oil. Let the dough knead until it’s smooth and elastic. Once it’s soft enough, remove it from the mixer and fold it over itself like a letter two or three times to strengthen the dough.
- 3
Let the dough rise at room temperature for about one hour, then place the bowl in the refrigerator.
- 4
Let the dough rest in the refrigerator overnight.
- 5
Remove the dough from the fridge and let it come to room temperature for about 1 1/2 to 2 hours. Generously oil a baking pan, transfer the dough to the pan, and stretch it out evenly. Drizzle an emulsion of water and olive oil over the entire surface and use your fingers to make the classic dimples.
- 6
Let the dough rise again for about three hours in the oven with just the light on (oven turned off).
- 7
Preheat the oven to 430°F (220°C) and bake for about 30 minutes, or until golden brown. For a softer focaccia, place a pan of water on the lower rack of the oven while baking.
- 8
Once baked, top the focaccia however you like. I chose stracciatella cheese, slices of mortadella, and chopped pistachios.
- 9
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