Spring Herb Sourdough Focaccia

Fluffy, golden, and fragrant with early spring herbs.

Ingredients

• 1 cup active sourdough starter
• 2 ½ cups all-purpose flour
• ¾ cup water (warm)
• 2 tbsp olive oil + more for drizzling
• 1 tsp salt
• 1 tsp sugar or honey (optional, for browning)
• 2–3 tsp fresh herbs: rosemary, thyme, or parsley
• Optional: thinly sliced shallots or spring onions

Instructions

1. Mix dough: In a large bowl, combine sourdough starter, water, olive oil, and sugar (if using). Add flour and salt, and stir until a sticky dough forms.
2. First rise: Cover and let rest 3–4 hours at room temp, or until doubled.
3. Prepare pan: Drizzle a baking pan or sheet with olive oil. Gently press the dough into the pan, stretching it to fit.
4. Dimple & season: Use fingertips to press dimples across the surface. Drizzle with olive oil, sprinkle herbs, salt, and optional shallots.
5. Second rise: Let dough rest 30–45 minutes while oven preheats to 425°F (220°C).
6. Bake: Bake 20–25 minutes until golden and fragrant. Cool slightly before slicing.

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? Fun March twist: Press a few tiny edible flowers (like violets or nasturtium) into the top after baking for a subtle, springtime touch.

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