Toasted Sesame Focaccia
This Focaccia is studded with toasted sesame seeds, great for a group or a solo dinner for one!
Ingredients
Ingredient quantities shown in U.S. units.
Sourdough Starter
- ¼ cup50gActive sourdough starter
- ⅓ cup50gAll-purpose flour
- 3 Tbsp50gWarm water (80 - 83°F)
Focaccia Dough
- 2 cups250gBread flour
- 2 cups250g00 pizza flour
- ¾ cup200gActive sourdough starter
- 1 ⅓ cups325gWarm water
- 2 Tbsp25gOlive oil
- ½ tsp2gActive dry yeast
- 2 tsp13gSalt
- 1 tsp5gSugar
- ⅓ cup50gGolden sesame seeds, toasted
Assembly
- 2-3 Tbsp2-3 TbspCoconut oil or Crisco, melted
Special Equipment
- Bench knife
- Stand mixer with dough hook
Method
The Night Before
- Mix sourdough starter, flour, and warm water in a container.
- Cover and rest overnight in a warm, dry place.
The Following Morning (Day 1)
- Check that the starter is active, bubbly, and slightly acidic.
- In a stand mixer with a dough hook, mix the starter, flour, water, and yeast until combined, about 6 minutes.
- Scrape down sides and rest for 30 minutes, covered with a towel.
- Mix on speed 1 for 4 minutes.
- Add salt, sugar, and a splash of warm water; mix on speed 2 until smooth and climbing the hook, about 6 minutes.
- Rest for 5–10 minutes, covered.
- Mix on speed 1, slowly drizzling in olive oil until absorbed, then add sesame seeds.
- Transfer dough to a lightly oiled container; cover and let rest for 1 hour until doubled.
- Grease a baking sheet with melted coconut oil or Crisco.
- Pour dough onto the tray; use wet hands to stretch it to the corners.
- Cover with plastic wrap and refrigerate overnight.
The Following Morning (Day 2)
- Next morning, rest the dough on the counter for 1 hour; preheat the oven to 450°F/230°C.
- Drizzle dough with olive oil and bake for 25–30 minutes until golden and crispy. Cool before slicing.