Sourdough Focaccia

Family often sends me recipes to try and this is one. Just the idea of sourdough without the mess of a sourdough starter is a major plus. I had to try this. Although, I must say I found the Platinum Instant Sourdough Yeast a bit pricey and not too available. Was it worth it? Actually, the answer is an easy YES. The flavor is amazing. Use your favorite infused olive oil and dot the top with tomatoes, rosemary or whatever. This recipe was found in Bake From Scratch. The magazine does have a website if you wish to check it out. I did make one major change to the recipe, no mixer. The dough is sticky but can be handled easily with a handheld dough hook and a little kneading. Just made sense to me. Enjoy!

Recipe

4 Cups all purpose flour and more for kneading
0.63 Ounce packet Platinum Instant Sourdough Yeast (about the yeast)
2 Teaspoons kosher salt
1 1/2 Cups warm water (120-130 degrees F)
5 Tablespoons olive oil-divided (I used basil infused for the last tablespoon.)
1 Clove minced garlic
1 Tablespoon of chopped rosemary
Chopped seeded Roma tomatoes or grape tomatoes as the original recipe OR a topping your family loves
2 Teaspoons flaked sea salt

In a large bowl whisk together the flour, yeast and salt.

Add 2 tablespoons olive oil (make sure it is room temperature) to warm water. Now add to the flour mixture and stir with your pastry hook for a minute or two. It will be sticky.

Scrape out dough onto a well floured surface. You’ll need more flour for your hands. Knead the dough for about 2-3 minutes. Form a ball and place the dough into an oiled large bowl for doubling. Make sure the entire surface of the dough is oiled too. Cover and let rise (draft free place) until doubled, about 45-60 minutes if your kitchen is about 75 degrees F.

Use a 14 by 11 inch rimmed baking sheet. Add 2 tablespoons olive oil to the baking sheet. Tilt sheet until center is covered well. Place dough on the sheet center and with oiled fingers spread out the dough into a circle about 10 inches in diameter. Cover loosely with plastic wrap. I used parchment paper and then plastic wrap to avoid sticking. Let rise 30 minutes, again in a draft free area.

Now spread the dough with oiled fingers into the shape of the baking sheet or an oval if desired. Cover as before and let rise 30 minutes.

Preheat the oven to 425 degrees F.

Press fingers over the dough surface to give a dimpled look. Drizzle with 1 tablespoon olive oil. I used basil infused. Dot the top with your desired toppings, garlic, tomatoes, meats, rosemary, etc. Lastly, sprinkle with flaked kosher salt.

Bake 15-20 minutes until golden. Remove from oven and let cool about 10 minutes. Remove to serving tray. Slice as desired.