Restaurants›Osteria Savio Volpe›Sourdough Focaccia, Rosemary, Volpi Olive Oil, Balsamic Recipe

Sourdough Focaccia, Rosemary, Volpi Olive Oil, Balsamic Recipe

Name: Osteria Savio Volpes Sourdough Focaccia, Rosemary, Volpi Olive Oil, Balsamic Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 cup Active sourdough starter; 3 cups All-purpose flour; 1.5 cups Water; 2 tsp Salt; 2 tbsp Olive oil (for dough); 2 tbsp Fresh rosemary leaves; 4 tbsp Volpi olive oil (for drizzling); 1 tsp Coarse sea salt; to taste Balsamic vinegar (for serving)

Inspired by Osteria Savio Volpe

Time3h 30m

Serves8

Indulge in our freshly baked sourdough focaccia, perfectly infused with fragrant rosemary and drizzled with rich Volpi olive oil. Each bite is a harmonious blend of fluffy texture and savory flavor, complemented by a tangy balsamic reduction that elevates the experience. Perfect for sharing or savoring solo, this artisanal bread is a delightful addition to any meal.

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Ingredients

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Topping Ingredients

2 tbsp Fresh rosemary leaves4 tbsp Volpi olive oil (for drizzling)1 tsp Coarse sea saltto taste Balsamic vinegar (for serving)

Method

Preparation of Dough

Mixing Ingredients

In a large mixing bowl, combine the active sourdough starter, all-purpose flour, water, and salt. Mix until a shaggy dough forms.

Kneading

Add 2 tablespoons of olive oil and knead the dough in the bowl for about 5-7 minutes until it becomes smooth and elastic.

First Rise

Cover the bowl with plastic wrap or a damp cloth and let it rise at room temperature for 4-6 hours, or until doubled in size.

Shaping and Baking

Preheat Oven

Preheat your oven to 450°F (232°C) about 30 minutes before baking.

Prepare Baking Pan

Generously grease a 9x13 inch baking pan with half of the Volpi olive oil.

Shape Dough

Once the dough has risen, transfer it to the greased pan. Using your fingers, gently stretch and spread the dough to fill the pan.

Add Toppings

Drizzle the remaining Volpi olive oil over the top, sprinkle with fresh rosemary leaves and coarse sea salt.

Second Rise

Let the dough rest for an additional 30 minutes to 1 hour, allowing it to puff up slightly.

Bake

Bake in the preheated oven for 20-25 minutes or until golden brown and crispy on the edges.

Serve

Allow the focaccia to cool slightly before slicing. Serve with balsamic vinegar for dipping.