We received this focaccia recipe from our friend, chef David Shoshan, who studied and specialized in Italian cooking in Italy.
This is a whole-wheat sourdough focaccia with a very wet dough, several short rests, and gentle folds. The method gives the dough time to build strength without heavy kneading, and leaves the finished focaccia airy, moist, and full of olive oil.
Ingredients:
- About 9 cups whole wheat flour (1,100 g)
- 3 3/4 cups water (900 ml)
- 1/4 cup active sourdough starter (60 g)
- 1 tablespoon plus 1 teaspoon salt (20 g)
- 2 tablespoons olive oil (30 g), plus more for the pan and topping
- Optional: rosemary, for sprinkling before baking
Instructions:
- Dissolve the sourdough starter in the water. Add the olive oil and salt, then add the flour. Mix until you have a rough dough.
- Cover and let the dough rest for about 30 minutes.
- Stretch the dough from the outside toward the center 4-5 times, folding the edges inward. Cover again and let it rest for another 30 minutes. Repeat this folding-and-resting process 3 more times.
- Generously oil a 20 x 16 in (50 x 40 cm) baking pan.
- Flour the work surface, place the dough on it, and use your fingers to make dimples in the dough.
- Transfer the dough to the oiled pan with the dimples facing down.
- Cover and let rise for about 1 hour.
- Preheat the oven to 465 F (240 C).
- Before baking, drizzle with olive oil, make dimples in the dough again, sprinkle with a little salt, and pour on a little water so it fills the dimples and lightly covers part of the dough.
- Bake for about 13 to 14 minutes, then let cool.
- Optional: sprinkle rosemary over the dough before putting it in the oven.
