Sourdough Salsa Focaccia

Ingredients

• 250 ml water
• 1 cup salsa (your favorite variety)
• 100 g sourdough starter (active and bubbly)
• 1 tsp garlic salt
• 500 g bread flour
• 2 tbsp olive oil (for the pan and drizzling)
• 0.25 red onion (thinly sliced)
• 0.5 cup cherry tomatoes (halved)
• 1 cup pepper jack cheese (shredded)

Steps

1. 1

   In a large mixing bowl, combine the water, salsa, active sourdough starter, and garlic salt. Whisk or stir until the starter is mostly dissolved into the liquid.

2. 2

   Add the bread flour to the wet mixture. Mix by hand or with a sturdy spoon until a shaggy dough forms and no dry flour remains.

3. 3

   Cover the bowl and let the dough rise at room temperature (bulk fermentation) until it has nearly doubled in size and looks bubbly.

4. 4

   Generously oil a 9x13 inch baking pan with olive oil. Gently transfer the fermented dough into the pan, stretching it slightly toward the corners without deflating it too much.

5. 5

   Let the dough rest in the pan for a second rise (about 1-2 hours) until it is puffy and fills the pan.

6. 6

   Preheat your oven to 425°F (220°C).

7. 7

   Drizzle the top of the dough with a little more olive oil. Use your fingertips to dimple the dough deeply all over, creating characteristic focaccia craters.

8. 8

   Evenly distribute the sliced red onions, halved cherry tomatoes, and shredded pepper jack cheese over the top of the dough.

9. 9

   Bake for 20-25 minutes, or until the crust is deep golden brown and the cheese is melted and bubbly.

10. 10

    Remove from the oven and let cool slightly in the pan before slicing and serving.

Notes

The fermentation time will vary based on the strength of your starter and the temperature of your kitchen. For the best flavor, use a chunky salsa. If your salsa is very watery, you may need to slightly increase the flour amount.

Nutrition per serving

• sourdough
• focaccia
• bread
• baking
• vegetarian
• side dish
• spicy