Sourdough Focaccia

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| Course Type: Breads

(1 review)

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Recipe Reviews

This focaccia has excellent texture and comes together nicely. I did not need the full amount of flour, so certainly follow the authors advice and add only 1/2 cup at a time. I ended up using about 1 1/2 - 1 3/4 cups flour. Topped with salt, pepper and herbs and baked for 14 minutes at 450 (until top was golden), then turned the oven to 400 for 8-10 minutes. Makes great sandwiches and wonderful use for (lively) starter discard.

(edited 21st October 2018) (0) comment (0) useful  

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