Mixed Pepper Sourdough Focaccia

Mixed Pepper Sourdough Focaccia

Prep Time: 45 – 60 minutes (active), plus 12 – 50 hours of inactive time

Cook Time: 30 – 35 minutes

Servings: 8 - 12 people

Ingredients

Sourdough focaccia 

• 410 g water (room temperature)

• 10 g kosher salt

• 75 g active sourdough starter

• 500 g bread flour

• ½ cup extra virgin olive oil, divided

Toppings

• ~ ¼ cup Mezzetta Sliced Hot Cherry Peppers 

• ~ ¼ cup Mezzetta Sliced Golden Greek Peperoncini Peppers

• ~ ¼ cup Mezzetta Sliced Fresno Chili Peppers

• ~ ¼ cup Mezzetta Sliced Tamed Jalapeño Peppers

• 3-4 sprigs fresh oregano

• Extra virgin olive oil

• Flaky salt

Directions

Sourdough focaccia

1. Place the water, salt, and starter together in a large bowl or container. Whisk until most of the sourdough starter has dissolved into the water.

2. Add the bread flour and stir/knead until well combined and no flour clumps remain. This will take about 2-3 minutes.

3. Cover the bowl with a towel or lid and allow it to rest for 30 minutes.

4. Perform one set of folds: grab one side of the dough, pull up, and fold it towards the center. Rotate the bowl slightly and repeat this step 4-6 times. The dough should feel more firm by the end of this. 

5. Form the dough into a rough ball and drizzle with a little bit of olive oil (about 1-2 tbsp). Cover with a towel and let the dough rise at room temperature for an initial rise. This will take between 8-12 hours, depending on the temperature of your house, but look for visual cues: the dough should about double in size (if not more) during the initial rise, and it will form bubbles and be very jiggly when shaken.

6. Punch the dough down and reshape it into a ball. Cover the bowl or container with plastic wrap (or an airtight lid) and place in the fridge for at least 12 hours and up to 36 hours. 

7. After chilling in the fridge, prepare a large cast iron skillet or a 9x13 inch pan by coating with 2 tbsp olive oil. Take the dough out of the fridge and gently dump it into the baking vessel. Fold the left side over the middle and repeat with the right side, then fold the bottom and top into the middle as well, like an envelope. Flip the dough over so the seam is on the bottom. Let the dough rise for another 4-5 hours at room temperature, until nearly doubled in size and puffy.

Assemble and bake

1. Once the focaccia is nearly done rising a second time, preheat your oven to 425°F.

2. Drizzle a couple more tbsp of olive oil on top of the dough, and dimple the dough gently with oiled fingers. Scatter the Sliced Hot Cherry Peppers, Sliced Golden Greek Pepperoncini Peppers, Sliced Fresno Chili Peppers, and Sliced Tamed Jalapeño Peppers evenly on top of the focaccia. Remove the oregano leaves from the stems and scatter the leaves on top as well. 

3. Drizzle a little more olive oil on top, then finish with flaky salt. 

4. Bake the focaccia for 30-35 minutes, until the top is crispy and golden brown. Remove from the oven and cool for at least 30 minutes. 

5. Slice and serve. Store the focaccia in the fridge (if you have leftovers).