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  • Writer's pictureInfo at River Terrace Ranch

Sourdough Focaccia

1/3 c sourdough

1/2 tbs sugar

3c bread flour

1/2 TBS salt

1/3 c olive oil

1/4 tsp yeast

3/4-1 cup warm water


Mix together, adding water last until dough forms together.  I like this dough a little wetter than my bread dough.  Knead 5min.  Cover with bread bowl cover & let rest 20 minutes.  Stretch & fold, cover, rest.  within the first hour 2-3 stretch & folds.  Then let rest covered for 1-2 hours.


(bread bowl covers available HERE)


Drizzle olive oil on sheet pan.  Place dough on sheet and dimple dough with fingers, stretching until desired thickness.


top dough:

drizzle Natalie’s Tomato Reishi

add purple basil,

sliced soft, ripe tomatoes

(pushing slices into the dough as placing),

onion slices,

drizzle again with Natalie’s Tomato Reishi


let rest about 1 hour


bake at 350 for 30 minutes or until desired color


slice & serve hot


(but it’s lovely cool, too… and the next day…)


hearty enough to be a meal - but lovely as an appetizer or dinner bread or a even snack


and yummy enough to make every day while you’re trying to keep up with the garden


alternative toppings -

  • thinly sliced summer squash, Natalie’s Tomato Reishi, lyonnaise sliced onion

  • white or yellow onion, olive oil, rosemary & blue cheese crumbles

  • a rainbow of tomato medallions drizzled with Natalie’s Tomato Reishi

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