Sourdough Focaccia with Italian Herbs and Spices #BreadBakers

This delicious focaccia starts with sourdough and is topped with Italian Herbs and Spices.  It is a perfect accompaniment with dinner or is wonderful as a part of a charcuterie platter.

The Bread Bakers are serving up spiced savory breads today......

Welcome to Bread Bakers! This month, our theme is Spiced Savory Breads and our host is Renu of Cook with Renu.

• Cheddar Smoked Paprika Soda Bread by Food Lust People Love
• Copy Cat Domino's Zingy Paneer Parcel by Sneha's Recipe
• Everything Bagel Biscuits by Palatable Pastime
• Flourless Quinoa Vegetable Muffins by Cook with Renu
• Rosemary, Sage, and Wild Rice Levain by A Messy Kitchen
• Spicy Onion Buns by Ambrosia
• Spiced Up Potato, Turmeric, and Oat Bread by Magical Ingredients
• Sourdough Focaccia with Italian Herbs and Spices by A Day in the Life on the Farm
• Sourdough Aloo Paratha by Zesty South Indian Kitchen
• Swedish Rye Bread (Limpa) by Karen's Kitchen Stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

This bread is very easy to make but it does require an overnight in the refrigerator so you want to make it the day before you are planning on serving it.  Once it was ready to go into the oven I covered it liberally in olive oil and then sprinkled it with Sea Salt, Crushed Red Pepper Flakes and Italian Herb Seasoning before baking.

It made a large loaf that turned out perfectly.  We enjoyed it with this delicious Italian Stew one night.  On a subsequent night I wrapped the remaining loaf in foil with a sprinkle of water and rewarmed it to serve with this Mushroom Bourguignon.  It tasted like it was freshly made.

Like all home baked bread it was at it's very best, fresh from the oven.  I served it up as part of an appetizer platter that I put out for company the afternoon I made it.  It was a huge hit.

I found this recipe on the King Arthur website and adapted it for this event.  The original recipe included a cup of ricotta cheese sweetened with 1 Tablespoon of honey and mixed with touch of salt.  I included this spread on my appetizer tray.  It is scrumptious and was perfect with the bread.

Bread, Italian, Herbs, Sourdough

Bread

Italian

Yield: 12 servings

Author: Wendy Klik

Sourdough Focaccia with Italian Herbs

This delicious focaccia starts with sourdough and is topped with Italian Herbs and Spices. It is a perfect accompaniment with dinner or is wonderful as a part of a charcuterie platter.

Prep time: 30 MinCook time: 25 MinInactive time: 24 HourTotal time: 24 H & 55 M

Ingredients

• 1 1/2 c. ripe (fed) sourdough starter
• 1 1/2 c. warm water (105-110*)
• 6 c. flour
• 6 T. olive oil + extra for the pan and drizzling
• 1 T. salt
• 2 T. honey
• 1 T. active dry yeast
• sea salt, crushed red pepper and Italian Herb seasoning, if desired.

Instructions

1. Combine the starter and water in the large bowl of a stand mixer fitted with the dough hook.  Add the olive oil, salt, honey and yeast.  With the mixer on low speed add the flour, a cup at a time, until incorporated.  Continue mixing and kneading for about 5 minutes until dough is smooth and elastic.  
2. Remove dough and form into a ball. Treat the bowl with olive oil spray and return the ball into the bowl. Cover lightly and let rise for 1 hour.
3. Gently deflate the dough, folding it over 3 or 4 times.  Return to the bowl and allow to rise for another hour.
4. Drizzle about 2 Tablespoons of olive oil onto a 13x18" rimmed baking sheet.  Transfer the dough to the pan and turn it over to coat with the oil.  Gently stretch the dough to cover the bottom of the pan. As the dough shrinks back, cover lightly and let rest for about 15 minutes.  Stretch the dough again onto the bottom of the pan and into the sides and corners, allowing it to rest in between as needed, until successful.
5. Cover lightly with plastic wrap that has been treated with olive oil spray and refrigerate overnight.
6. When ready to bake, remove the dough from the refrigerator and allow to rest on the counter for 30-60 minutes.
7. Gently dimple the dough with your fingertips and drizzle generously with olive oil.  Sprinkle with sea salt, crushed red pepper and Italian Herbs to taste.
8. Bake in a preheated 425* oven for 20-25 minutes until golden brown.  Let cool in pan for about 10 minutes before removing to serve.  

Notes:

Adapted from a recipe found at King Arthur.

Leftovers freeze well wrapped in foil. Defrost and reheat in a 350* oven before serving

Nutrition Facts

Calories

355.93

Fat (grams)

7.74

Sat. Fat (grams)

1.09

Carbs (grams)

62.52

Fiber (grams)

3.06

Net carbs

59.46

Sugar (grams)

3.12

Protein (grams)

8.72

Sodium (milligrams)

665.93

Cholesterol (grams)

0.00

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