Pomegranate, Date, and Rosemary Sourdough Focaccia

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

Prep Time1 hour 30 minutes
Cook Time45 minutes

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.
Pomegranate Focaccia Before Baking
Pomegranate Focaccia Before Baking