Focaccia is an easy sourdough method that requires very little shaping. Make the bread of Italian peasants, with cultured, fermented dough. Get the recipe.
To make real Italian focaccia bread, you need some good Italian culture. I'm not talking about art and music here. Sourdough starter, with billions of lactobacilli cultures, is needed to make real focaccia bread. Cultures are needed to ferment the focaccia dough and give it that airy crumb, chewy crust and distinct tang.
And don't worry about lectins. We use lectin free flours to get nearly the same taste and texture as traditional sourdough focaccia made with wheat flour.
Serve this bread with a simple dip made with pepper olive oil and balsamic vinegar. This is one of those appetizers that goes fast. So make sure you sit down and enjoy it with your guests or family.
Get the recipe in my latest e-cookbook SOURDOUGH RISING! Download it today for only $20 and get this delicious focaccia recipe along with all my tips for successful sourdough starter, plus more than 30 recipes for artisan breads, rolls, buns, snacks, soups, salads, entrees, breakfasts, sandwiches, and desserts. Make them all with the cultures you grow in your own home. Click here for the e-book.