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Garden Focaccia

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A perfect recipe to make with garden fresh ingredients and fresh mozzarella cheese!

Ingredients

Scale
  • 1/4 to 1/2 tsp active dry yeast (more if it’s colder, less if it’s warmer)
  • 500 g bread flour
  • 10 g salt
  • 2 tbsp sugar
  • 100 g sourdough starter, fed within the last 4-24 hour hours
  • 375 g water
  • 25 g. olive oil
  • For the topping
  • 30 grams olive oil
  • 1–2 tomatoes, sliced thinly
  • green onion slices from a homegrown onion
  • rosemary sprigs
  • 5 oz or more fresh mozzarella

Instructions

  1. In a very large bowl, mix together the yeast, bread flour, salt and sugar until incorporated. Make a well in the center and add in the water, then oil and active sourdough starter. Mix together until thoroughly combined. Cover with plastic wrap and set aside in a warm area for 8 hours.
  2. After 8 hours, preheat the oven to 475. Line a rimmed baking sheet with parchment paper and then cover generously with olive oil.
  3. Depending on the size of your pans, you may want to dive the dough in half.
  4. Pour the dough out onto it and coat the bread with the oil. Press the dough into the corners as best as you can. Then poke it with a fork. Cover with other toppings except green onion and cheese.
  5. Bake approximately 10-12 minutes until the dough is mostly baked through. Then add the cheese and onions and return to the oven approximately another 10-12 minutes until the cheese is melted and bubbly and the crust is golden brown. Oven temperatures vary and other factors, such as how juicy the tomatoes are can make difference in how the focaccia cooks.
  6. I typically cut it with scissors, but you can also transfer it to a cutting board and cut it on that.
  7. Allow to cool slightly, then serve and enjoy!

 

Notes

*I always feed my starter before making this, however sometimes I use the discard and only partially feed it! As long as it has a little bit of fresh flour it will help it work.

Find it online: https://conebellafarm.com/garden-focaccia-with-fresh-mozzarella/