Olives and Sun-dried Tomatoes Sourdough Focaccia
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Our olives and sun-dried tomatoes sourdough focaccia is made with seven ingredients: flour, salt, water, olive oil, fresh rosemary, olives, and sun-dried tomatoes.
It is baked fresh using 512 grams of bread flour at 82% hydration.
After the bulk rise, the sourdough is dimpled by human hands with olive oil and sprinkled generously with rock salt, fresh rosemary, olives, and sun-dried tomatoes.
This "vegan pizza" has a soft, fluffy crumb, unlike a regular pizza. It has a thin outer crust that comes out beautifully when toasted, which adds texture and enhances the overall bread experience. If you love pizza and are looking for a healthier alternative, this is a must-try.
Ingredients
Ingredients
Flour
Salt
Water
Dimensions
Dimensions
Weight (boule): 970-980g (plain) and 1-1.1kg (seeded) before final proof
Weight (focaccia): 1kg (plain) and 1-1.2kg (flavored)
Care information
Care information
This loaf keeps well at room temperature for 3 days (focaccia) and up to 5 days (boule) especially when stored in a linen cloth or bread bag. We do not recommend refrigeration as it goes stale there quickly. Instead, you may want to freeze the loaf to preserve it for up to 3 months. You may slice before freezing. When you are ready to enjoy it, just let the bread sit on the counter for about 30 minutes before toasting on high for 5-10 minutes.
