Crispy and savory, focaccia can be eaten with any meat or polultry. It adds substance to soup or salad and, of course, is squisita with any Italian food. When drizzled with a little olive oil, our Havdalah Garden’s fresh rosemary, oregano and thyme, this simple bread makes any meal (or snack!) special. Havdalah is the beautiful ceremony that marks the end of Shabbat and the beginning of our normal week. A version without the sourdough starter is given at the recipe’s end.
Ingredients
Servings 9
- 3/4 cup active sourdough starter
- 3/4 cup cups water that feels warm to your wrist
- 3 tablespoons olive oil plus extra for the pan and the top of the focaccia
- 1 teaspoon kosher salt
- 1 tablespoon honey
- 1 tablespoon yeast
- 3 cups bread flour
Toppings (Use 1/2 teaspoon each of the herbs if dried)
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh oregano
- 1 teaspoon fresh thyme
- 3/4 teaspoon kosher salt
- 2-3 grinds of black pepper
Nutritional Facts
Nutrition Facts
Sourdough Focaccia with Havdalah Herbs
Amount per Serving
Calories
221
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
455
mg
20
%
Potassium
54
mg
2
%
Carbohydrates
37
g
12
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
17
IU
0
%
Vitamin C
0.4
mg
0
%
Calcium
13
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Combine the starter, water, olive oil, salt, honey and yeast in a large mixing bowl. Stir to combine, add 2 1/2 cups flour. Mix together.
- Knead until the dough is smooth and elastic, about 10-15 minutes, depending on the temperature and humidity in your kitchen. Add more flour as needed.
- Coat bowl with olive oil. Place the dough in bowl, turn once to coat, cover and let rise 1 hour in a draft free moderately warm place.
- Press your hand into the dough to deflate, fold over twice and let rise another hour.
- Drizzle 1 tablespoon olive oil into the center of rimmed baking sheet.
- Place dough on pan and turn it over to coat with oil.
- Gently stretch dough into the edges and corners of the pan. When dough begins to shrink back, cover with plastic wrap or a clean cloth and let rest about 10 minutes. Gently stretch again, until the dough fills the pan.
- Cover pan with plastic wrap and transfer to refrigerator, letting dough rise 3-4 hours or overnight.
- Remove pan of dough from refrigerator. Place an oven-proof pan of water on the bottom shelf or floor of the oven. Preheat the oven to 425°F 20 minutes prior to baking or until your oven reaches the desired temperature.
- Before baking, press your fingers into dough enough for an impression of your fingers to remain. Drizzle 1 tablespoon (more if needed) olive oil over the dough, then sprinkle with rosemary, oregano, thyme, kosher salt and a few grinds of pepper.
- Bake the focaccia at 425°F for 20 to 25 minutes until it is a light golden brown. About 15 minutes into baking, spray the dough with a spritzer bottle of water. This helps to make the dough crispy. Remove from oven. Cool about 10 minutes, then gently remove focaccia out of pan onto a rack. With a sharp knife slice into squares or slices as desired.
- Serve the focaccia warm or at room temperature. To freeze, wrap with plastic wrap and place in a freezer bag. To rewarm, defrost and place in a toaster oven or oven—keeps it crispier than way!
Notes
Tips and Substitutions
No sugar: Use stevia instead of honey, following conversion measurements on package. Toppings: Add Parmesan or other cheese, grated, sliced tomatoes, lox, chopped olives or topping of choice.Making a Sourdough Starter
In a clean jar, such as a Ball jar with lid, mix 1/2 cup rye flour and 1/2 cup warm water. Mix and cover out of drafts. During each of the next 5-6 days, add equal amounts of all-purpose flour and water (about 1/2 cup each) maintaining the batter-like consistency. If there is too much liquid, pour out a bit to maintain correct consistency. When bubbles start to appear (on the 5th or 6th day), there will be a yeasty smell. Continue to add ½ cup each of water and flour and mix well by hand until you are ready to use the starter. You will need 1 1/2 cup of starter for this recipe.Focaccia Without Sourdough Starter
- Combine water, olive oil, salt and honey in a bowl. Add 1 packet yeast or 2 1/2 teaspoons yeast to water mixture, stirring to dissolve. Add 2 1/2 cups flour. Mix with more flour until the dough can’t take anymore flour, then turn onto a clean surface dusted with flour.
- Knead until smooth and elastic, about 10 -15 minutes. Cover and let rise for 1 1/2 hours in a draft free location. Preheat oven to 425F.
- Deflate the dough. Slightly oil the pan. Shape into a rectangle or circle according to the pans you’ve chosen. Let rise another 30-45 minutes or until double.
- Place a pan of water on the bottom shelf of the oven.
- Bake for 25 minutes or until the top turns golden. The bottom should be slightly browned.
