This simple sourdough focaccia with chives and green onions is perfect for an appetizer or can even be used to make sandwiches. The toppings for the focaccia are very flexible so feel free to change them to suit your preferences. I like adding onions because they caramelize in the oven. I also sprinkled some of Trader Joe’s Soffritto seasoning on top for extra flavor, but this is totally optional. Trader Joe’s Soffritto seasoning is a mixture of dried onion, sun-dried tomatoes, sea salt, garlic, chili pepper flakes, parsley, rosemary and sage.
Ingredients and Equipment Information
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For this sourdough focaccia, your sourdough starter doesn’t need to be recently fed. I usually use my leftover sourdough discard (fed one week prior).
For this recipe, I used King Arthur’s Bread flour, but any bread flour should work fine.
Also, if you don’t already have a sourdough starter, I recommend this one from Breadtopia. You might need to feed it a few times to get it ready to use.
Sourdough focaccia with chives and green onions
- 85 g sourdough starter
- 280 g water
- 240 g bread flour
- 7 g salt
- 90 g water
- 240 g bread flour
- a few chives, chopped
- a few green onions, chopped
- olive oil (at least a few tablespoons)
- sea salt
- any other toppings (optional)
- Mix all of the ingredients for the leaven (water, sourdough starter, flour) together in a large bowl. Cover, and let rest until very bubbly (usually 4-8 hours).
- After the leaven is bubbly, add the ingredients for the dough (bread flour, salt, water). Mix until combined. Cover, and let rest at room temperature until bubbly (usually another 4 hours) or in the refrigerator for longer (to meet your schedule).
- Line a 9 x 13 inch baking pan with parchment paper. Drizzle olive oil over the parchment paper, then add the dough to the pan and press the dough to the edges. Cover and let rest until bubbly.
- Preheat the oven to 450 °F. Sprinkle the chives, green onion, salt, and any other toppings on top of the dough. Drizzle with olive oil. Bake for 20-45 minutes or until golden brown. Allow to cool slightly before serving.
For other recipes with sourdough discard, check out my Sourdough Whole Wheat Pumpkin Bread.