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🍽️ Sourdough Focaccia

352 kcal · 30 min · 4 servings

Ingredients

• 10 g sourdough starter (wheat sour)
• 245 g lukewarm water
• 6 g salt
• 70 g whole wheat flour
• 250 g spelt flour Type 1050
• 6 g olive oil
• 3 tbsp olive oil
• 2 sprigs fresh oregano
• 4 sun-dried tomatoes
• 1 red onion
• 1 pinch sea salt

Instructions

1. 1. Stir the sourdough starter with 20 grams of lukewarm water.
2. 2. Add 20 grams of whole wheat flour and mix everything well.
3. 3. Cover the bowl and let the dough ripen in a warm place for 3 to 6 hours.
4. 4. Dissolve the salt in the remaining water.
5. 5. Add the remaining flour and the ripe sourdough to the liquid.
6. 6. Knead the dough well for about 10 minutes.
7. 7. Work 6 grams of olive oil into the dough.
8. 8. Grease a baking dish with ½ tablespoon of oil.
9. 9. Place the dough into the prepared dish.
10. 10. Cover the dish and let the dough rest for 30 minutes.
11. 11. Gently stretch the dough towards the corners of the dish.
12. 12. Fold the dough back towards the center.
13. 13. Let the dough rest for another 30 minutes.
14. 14. Repeat the stretching and folding process a total of four times.
15. 15. Let the dough rest for 30 minutes after each stretching and folding process.
16. 16. Grease a deep baking sheet (approx. 35x20 cm) with ½ tablespoon of oil.
17. 17. Place the dough on the prepared baking sheet.
18. 18. Let the dough rest for 4 hours.
19. 19. Gently stretch the dough into the corners twice with wet hands during the first hour.
20. 20. Take a 30-minute break between the two stretching processes.
21. 21. Wash the oregano and shake it dry.
22. 22. Pluck the oregano leaves from the stems.
23. 23. Chop the dried tomatoes into small pieces.
24. 24. Peel the onion and slice it into thin rings.
25. 25. Distribute the remaining olive oil over the dough.
26. 26. Press into the dough several times gently with wet fingers.
27. 27. Create many small indentations so that the oil collects in them.
28. 28. Distribute the oregano, sea salt, onion rings, and tomatoes on the dough.
29. 29. Preheat the oven to 230 °C (convection 210 °C or gas level 4).
30. 30. Bake the focaccia for 30 minutes in the hot oven.

Nutrition per serving

• kcal: 352
• Protein: 10 g · Fett/Fat: 11 g · Carbs: 54 g