Garden Tomato, Herb, and Feta Sourdough Focaccia

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Focaccia is one of the simplest sourdough makes. No, seriously! And the end of summer and garden bounties is the perfect time to make this garden herb and feta focaccia. So let's get into it.

Ingredients:

100g sourdough starter (straight from the fridge)
350g water or whey from yogurt-making
475g flour (whatever kind you have)
15g pink Himalayan salt

4-5 sliced cherry tomatoes

2 Tbs chopped fresh basil

2 Tbs chopped oregano

2 Tbs chopped parsley

1/3 C feta (I prefer brined Bulgarian feta, which you can find at most greek or Lebanese delis)

Whisk starter and water or whey together in a large mixing bowl (preferably clear so you can track the volume). Add flour and salt. Allow to rest for 30 minutes. Shape dough into a smooth ball and cover with allow to rise overnight or until doubled in size (about 8-12 hours). To speed that process up, put the bowl in the oven and turn oven to proof setting.

Once dough has doubled, preheat oven to 500°. Pour a couple generous tablespoons into a 9 x 13 pan. Spread dough gently into pan. Allow to rest for 10 minutes, then stretch again until dough fills pan.

Add sliced tomatoes, ribboned basil, chives, shredded parmesan, and feta, and gently dimple dough.

Whisk together 1/3 C warm water w/ 1.5 tsp salt until salt is dissolved. Pour over dough.

Cover dough with damp towel and allow to rise until puffy and bubbly.

Bake for 30 min or until golden brown and blistery. Internal temperature should read 190º.