It's crispy on the outside, soft on the inside, rich with olive oil and comes together in just one day - what more could you ask for? Sourdough focaccia is a staple in our household because it's so easy to make and infinitely customizable.
This recipe requires a strong starter, so make sure you've had your sourdough starter out at room temperature for a feeding or two before beginning. Depending on your kitchen temperature, fermentation may be as quick as an hour or two, or could take up to four hours - in this Alaska kitchen, it's often closer to the latter!
Be prepared to adjust your timing based on how your starter is performing; if it ferments quickly and you're not ready to bake yet, just pop the dough in the refrigerator until it's baking time.
Focaccia toppings are so much fun! I love using some tomatoes and whatever herbs are lying around; salty olives or melty cheese also make great toppings. If you're feeling creative, you can transform your focaccia into a landscape painting with green onions, peppers and herbs! Whatever you choose, finish with a generous sprinkling of flaky sea salt - it's a perfect sharp counterpoint to the rich dough.