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Easy Thanksgiving Sourdough Focaccia Recipe Kids Love

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This no-knead sourdough focaccia is a kid-friendly, budget-friendly Thanksgiving bread that fills your kitchen with an incredible aroma. It’s easy to make with simple ingredients and a bubbly sourdough starter.

Ingredients

Scale
  • 4 cups (500 grams) bread flour
  • 1 cup (240 grams) active sourdough starter, fed and bubbly
  • 1 ½ cups (360 ml) warm water (about 90°F)
  • ⅓ cup (80 ml) olive oil, plus extra for the pan and drizzling
  • 2 teaspoons (10 grams) fine sea salt
  • 1 tablespoon (15 ml) honey (optional)
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon flaky sea salt (for topping)

Instructions

  1. Feed your sourdough starter 6 to 8 hours before making the dough. You’ll need 1 cup of active, bubbly starter.
  2. In a large mixing bowl, combine warm water and active sourdough starter. Stir until the starter is mostly dissolved. Add olive oil and honey, and stir again.
  3. Add bread flour and salt. Mix with a rubber spatula until no dry bits remain. The dough will be shaggy and sticky.
  4. Cover the bowl with plastic wrap or a damp towel and let it sit at room temperature for 4 to 6 hours, until doubled in size and bubbly. Optionally, perform a stretch and fold every hour during this first rise.
  5. Generously coat a 9×13-inch baking pan with 2 to 3 tablespoons of olive oil.
  6. Gently scrape the dough into the oiled pan. Let it fall naturally without shaping.
  7. Cover the pan and let the dough rise for another 2 to 3 hours, until puffed and spread to fill the pan.
  8. Preheat the oven to 425°F (220°C) about 30 minutes before baking.
  9. Drizzle another tablespoon of olive oil over the dough. Use your fingertips to press deep dimples all over the surface, reaching the bottom of the pan.
  10. Sprinkle chopped rosemary and flaky sea salt evenly over the top.
  11. Bake for 20 to 25 minutes, until deep golden brown and hollow-sounding when tapped. If browning too fast, tent with foil for the last 5 minutes.
  12. Let cool in the pan for 5 minutes, then transfer to a cooling rack. Cool for at least 15 minutes before slicing.

Notes

For best results, use a kitchen scale for accuracy. The dough should be sticky; do not add extra flour. For make-ahead, after the first rise, refrigerate the dough overnight. Let it come to room temperature for an hour before the second rise. The stretch and folds during the first rise are optional but help develop gluten. Let the focaccia cool completely before slicing to avoid a gummy texture.

Nutrition

Keywords: sourdough focaccia, Thanksgiving bread, no-knead bread, kid-friendly bread, easy focaccia recipe

Find it online: https://dinadishes.com/easy-thanksgiving-sourdough-focaccia-recipe-kids-love/