Sourdough Herb Focaccia Bread

Mix the water, starter, and add salt and oil.

Add 2 cups of the flour and mix well.

Start adding flour 1/2 cup at a time until you have a stiff but still moist dough. You will know the dough is ready when you can touch it and it doesn't stick to your fingers. If it still stick to your fingers add a little more flour. The dough should still look slightly moist and not dry.

Cover and let sit 8-12 hours. I normally make mine after supper and let it sit until after breakfast and then proceed.

Preheat the oven to 400 degrees.

Mix in the baking soda, thyme, parsley, garlic powder, and onion powder. Make sure the soda is mixed in well if it is not you will have parts of the bread that will have too much soda and will taste like soda and other parts that don't rise very well.

Roll/ pat into a 15 1/2 by 10 inch rectangle. I make mine in the large bar pan from Pampered Chef. If the dough is sticking to your fingers or rolling pin get them damp and then roll the dough is less likely to stick when they are damp. Poke with finger all over to make dimples

Bake for 15 minutes.

Remove from oven and drizzle with olive oil and spread to cover top and then sprinkle with salt.

Let cool in pan for 10 minutes then remove and cool. This bread is delicious warm with a little flavored olive oil for dipping.

Author: helay8403

I'm a stay at home mom doing my best to feed my family real food on a budget. View all posts by helay8403

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Author: helay8403

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