Sourdough Focaccia with Pesto and Mozzarella
Calories: 18
Adjust Servings Here: 8 servings
Description
This flavorful sourdough focaccia is made with a homemade sourdough starter and then topped with homemade pesto and mozzarella. It is a very simple beginner's recipe.
Ingredients
Focaccia dough
- 250 g (2 cups) Bread flour or half bread and half all-purpose
- 70 g (⅓ cups) Sourdough starter, Levain or discard
- 170 ml (¾ cups) Water
- 1 tbsp Olive oil
- 5 g (1 tsp) Kosher salt
Toppings
- ¼ cup (60 ml) Extra virgin olive oil
- ½ cup (125 g) Pesto I used homemade
- ½ cup Cherry tomato halves
- ½ med Spanish onion sliced
- 100 g (3.5 oz) Mozarella thinly sliced
- 10 Basil leaves fresh
- 1 tbsp Sea salt I used garlic sea salt
Instructions
- Sourdough starter (levain) – If your sourdough starter is not active, you’ll need to feed it a few hours before making the bagels to ensure it’s active and bubbly.
- Autolyze - In a large bowl, combine the water, levain/starter, olive oil, and flour. Combine well until no dry flour is visible. Cover the bowl and leave it on the counter for an hour.250 g Bread flour, 70 g Sourdough starter, Levain, 170 ml Water, 1 tbsp Olive oil
- Stretch & Fold - After an hour of resting, sprinkle the salt over the dough and knead the dough using a stretch and fold method for 2 minutes. Rest for 30 minutes, then stretch and fold one more time.5 g Kosher salt
- Bulk ferment - Cover the bowl and leave the dough to rise in a warm place (24°C/74°F) on the counter for 5 hours or in the fridge overnight.
- Shape - Transfer the dough to a 10-inch oiled or lined cast-iron skillet or 9 x 13-inch rectangle baking dish lined with parchment paper. Using the flat of your fingers, gently spread the dough in the pan.
- Proof - Cover the pan with plastic wrap or a clean tea towel. Leave to rise on the counter until it doubles in volume for about 2 to 3 hours.
- Oven - About 30 minutes before baking, preheat the oven at 425°F/220°C/ Gas Mark 7
- Assemble - Once double in size, give it a generous drizzle of extra virgin olive oil and create dimples/holes in the dough by poking your fingers into the dough. You can break the big bubbles but leave some to become crisp during baking.
- Top - Spoon the pesto over the top of the focaccia. Then, dot the top with cherry tomato halves, sliced onions, and slices of mozzarella. Sprinkle some garlic sea salt.¼ cup Extra virgin olive oil , ½ cup Pesto, ½ cup Cherry tomato halves, 100 g Mozarella, 10 Basil leaves, 1 tbsp Sea salt, ½ med Spanish onion
- Bake - Transfer to the oven and bake for 25 to 30 minutes or until the top is golden brown. When baked, remove from the oven and cool on a cooling rack at least 10 minutes before you cut. Garnish with more fresh basil leaves and cherry tomatoes.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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