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Castelvetrano Olive + Lemon Sourdough Focaccia Bread

Castelvetrano Olive + Lemon Sourdough Focaccia Bread

Prep Time
1 Day
Cook Time
25-35 Minutes
Serves
4
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Full Product Description

Create @everything.sourdough’s Castelvetrano Olive & Lemon Sourdough Focaccia Bread recipe at home—a perfectly chewy, golden-crusted focaccia that’s bursting with flavor! Photo courtesy of Deb Lemos.

Ingredients
Toppings: Everything Sourdough Pro Tip: For best results, use a kitchen scale to weigh your ingredients, as flour weights can vary.
Preparation
  1. Combine starter and water in a large bowl and stir with a fork or dough whisk to combine. Add the flour and Pasolivo Kosher Flake Sea Salt and mix until all the flour is incorporated. Start by using a fork and finish with a dough scraper or your hands.
  2. Drizzle dough with Pasolivo California Extra Virgin Olive Oil and rub to coat. Cover bowl and set aside to bulk ferment (1st rise) at room temperature all day or overnight.
  3. Once your dough has doubled in size, put your dough into your pan(s). This recipe will make three 6”pans, two 8” pans or one 9x13” family-size pan.
  4. Coat your pan and drizzle the dough in your pan(s) with Pasolivo California Extra Virgin Olive Oil until well covered. Flip dough in pan to fully coat with Pasolivo California Extra Virgin Olive Oil. Let your dough rise for 3-6 or more hours, uncovered until puffy and doubled in size. This timing will depend on how healthy your starter is and how warm it is where you proof your dough. Note: it could be longer than 6 hours…
  5. Preheat your oven to 425ºF. Top dough with coarsely chopped Pasolivo Castelvetrano Olives, lemon peel, Pasolivo Tuscan Spice Blend, and Pasolivo Kosher Flake Sea Salt. Rub hands lightly with Pasolivo Lemon Olive Oil, and using all ten fingers, press gently into the dough to dimple. This helps distribute the flavors into your focaccia. Drizzle with a finishing of Pasolivo Lemon Olive Oil.
  6. Bake for 25-35 minutes or until golden brown and crisp all over. Remove pan(s) from the oven and transfer focaccia to a cooling rack. Enjoy!
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