Sourdough Focaccia

Fluffy, bubbly sourdough focaccia with a crispy crunchy crust, topped with sea salt and sesame seeds.

By Redcurrantbakery

Original recipe source

Cook time: 45 minutes

Servings: 12

Ingredients

• 1 tablespoon sourdough starter
• 100 grams water
• 100 grams bread flour
• 100 grams pre-dough
• 400 grams water
• 500 grams bread flour
• 25 grams water
• 10 grams fine sea salt
• 1.5 tablespoons olive oil
• 2 tablespoons olive oil
• 1 tablespoon flaky sea salt
• 1 tablespoon sesame seeds
• 0.5 pound fresh ricotta
• 1 from lemon lemon zest
• 40 grams lemon juice
• 0 to taste salt
• 6 small radish
• 1 sprig dill
• 0.5 teaspoon flaky sea salt

Instructions

1. Into a medium mixing bowl, add 1 heaping tablespoon of your sourdough starter.
2. Add 100 grams of room temperature water and stir to combine.
3. Pour in 100 grams of bread flour. Stir again until combined.
4. Lightly cover, not airtight, and leave to sit until early afternoon. It should get big and bubbly.
5. In a big mixing bowl, add 100 grams of the bubbly pre-dough and 400 grams room temperature water. Stir to combine.
6. Add in 500 grams of bread flour. Use your hand to stir and knead the dough until all of the flour has been hydrated with no dry bits remaining.
7. Cover the bowl with plastic or a lid and leave it to sit for 20 minutes.
8. Uncover and add in 25 grams more water and 10 grams fine sea salt. Knead again, squishing the dough between your fingers.
9. Cover and leave to sit out on the counter for 45 minutes.
10. Wet your hands, scoop under the dough, and lift from the center, stretching the dough up. Repeat, turning the bowl 90 degrees each time.
11. Repeat stretching and folding 3 more times, leaving it to rest for 45 minutes in between.
12. Cover tightly and place in the fridge overnight.
13. Take the bowl out of the fridge 2-3 hours before you want to bake the focaccia.
14. Add 1-2 tablespoons of olive oil into a 9" x 13" metal pan and rub it around.
15. Transfer the dough to the oil-lined pan. Cover the pan and let it sit for 1-2 hours.
16. Preheat the oven to 450°F. Use an oven thermometer for accuracy.
17. Once the oven reaches 450°F, uncover the dough, drizzle with 2 tablespoons of olive oil, and sprinkle with flaky salt and sesame seeds.
18. Use the tips of your fingers to press dimples into the dough all over.
19. Place the pan with the focaccia into the hot oven and bake for 20 minutes.
20. After 20 minutes, turn the pan 180 degrees and bake for another 15-25 minutes until golden brown on top.
21. Once baked, remove from the oven and place on a rack to cool before slicing.
22. In a medium mixing bowl, add half a pound of fresh ricotta and beat with an electric mixer until smooth.
23. Add the zest of one lemon and 40 grams of lemon juice to the ricotta.
24. Add salt to taste to the whipped ricotta mixture.
25. Grate radishes on a box grater and add into the whipped ricotta.
26. Use a piping bag to pipe the ricotta onto the top of the focaccia.
27. Top with thin slices of radish, a bit of dill, a squeeze of lemon, a drizzle of olive oil, and a sprinkle of flaked salt.