Description
A rustic Italian bread with a golden, crispy crust and a soft, airy crumb, enhanced by the tangy depth of sourdough fermentation.
Ingredients
Scale
- 1/2 cup active sourdough starter
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp salt
- 1 1/2 cups water
- 1/4 cup olive oil, plus more for drizzling
- 1 tsp honey (optional)
- Optional toppings: rosemary, cherry tomatoes, garlic, olives, flaky salt
Instructions
- In a large mixing bowl, combine active sourdough starter, water, flour, and honey if using. Mix until a shaggy dough forms.
- Let rest for 30 minutes (autolyse phase).
- Add salt and mix thoroughly.
- Perform a series of stretch and folds over the next 2–3 hours, every 30 minutes.
- Cover and let the dough ferment at room temperature for 4–6 hours, or refrigerate overnight.
- Generously oil a 9×13-inch baking pan and transfer the dough to it, gently stretching to fit.
- Let rest for 1–2 hours until very bubbly and jiggly.
- Preheat oven to 450°F (230°C).
- Dimple the dough with oiled fingers, drizzle with more olive oil, and add desired toppings.
- Bake for 20–25 minutes until golden and crisp.
- Cool slightly before slicing and serving.
Notes
- Add sliced onions and thyme for a savory twist.
- Use sun-dried tomatoes and basil for a Mediterranean flair.
- Incorporate roasted garlic into the dough for extra depth.
- Top with grated parmesan before baking for a cheesy crust.
- Prep Time: 30 minutes (active)
- Cook Time: 20-25 minutes
- Category: Bread
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 0.5g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg