top of page
  • 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

10 views0 comments

Recent Posts

See All


Post: Blog2_Post
bottom of page