Pomegranate, Date, and Rosemary Sourdough Focaccia
Posted On 7 December 2020
That’s a mouthful. Dates are optional. Found this and tweaked a bit after a neighbor gave us a big batch of pomegranates.
Pomegranate, Date and Rosemary Sourdough Focaccia
Ingredients
- 300 grams warm water (1⅓ cups)
- 8 grams instant yeast (2¼ teaspoons / 1 packet)
- 265 grams fed or discard sourdough starter (1 cup)
- 100 grams olive oil, divided (½ cup)
- 540 grams all purpose flour (4½ cups)
- 8 grams dry milk powder (1 tablespoon)
- 7 grams salt (1¼ teaspoons)
- 70 grams loosely packed dates, sliced in half lengthwise or coarsely chopped (~½ cup) (optional)
- 75 grams pomegranate seeds (~½ cup)
- 4 grams fresh rosemary, roughly chopped (~1 tablespoon)
Instructions
- In the bowl of a stand mixer add the warm water and yeast. If using instant yeast, continue to the next step; if using active yeast, mix and let sit 10-15 minutes until bubbly before continuing.
- Add sourdough starter, and 50 g (1/4 cup) olive oil and mix well.
- With mixer on low or off add flour, salt, and milk powder. When fully incorporated mix with dough hook for 5-7 minutes. This dough will be very sticky.
- Add the remaining olive oil to a clean bowl and turn the dough into it. Roll to coat. Cover and let rise in warm place for an hour.
- Heat oven to 375°F (190°C)
- Turn the dough onto a parchment-lined baking sheet and with your fingers press and stretch to form an 11" x 14"-ish rectangle.
- Gently press the dates, pomegranate seeds, and rosemary into the dough.
- Drizzle with the olive oil that's in the proofing bowl.
- Let rest for 20 minutes.
- Sprinkle with a coarse salt (e.g. kosher, flake, pretzel)
- Bake for 45 minutes or until the internal temperature is 190°F (43°C)
- Cool slightly on a rack and cut into portions. Serve with olive oil or pomegranate syrup.
