This sourdough focaccia is loaded with all the best flavors of summer. Salty, sweet and savory you get all the best of a charcuterie and cheese board in one bite. Feel free to use your favorite prepared focaccia from the store and save time.
Even though this is a shortcut version of my original focaccia recipe, you can save additional time by using store-bought pizza dough. Just follow the instructions on the package for allowing the dough to rise and top with the toppings below before baking. This sourdough focaccia recipe is ideal for setting some dough aside when baking sourdough bread.
Combine the sourdough starter with the flour, water and salt in a medium to large bowl. Stir until the flour has been incorporated completely. Cover the bowl with a towel and let the mixture rest for 15 minutes. Pinch and knead the dough in the bowl four times over the course of two hours, covering the bowl and allowing to rest in between. Let the dough rise for another two hours after this step.
To prepare the dough: Brush a little olive oil on the surface of a quarter sheet pan and transfer the dough to the oiled pan. Flatten and spread the dough, creating dimples on the surface with your fingers. The dough should have a light coating of oil on the surface when you're done. If not, brush a little more olive oil on top. If the dough springs back, let it rest for 10 minutes before flattening again. Preheat your oven to 500ºF.
Start with pats of the Feta cheese followed by the strips of prosciutto then the grapes and peach slices. It's important not to overload the focaccia so a modest amount of each topping would be best.
Bake for 10-12 minutes, checking for doneness around the eight-minute mark. The dough edges should be crisp and golden. Cut and serve.
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