Naturally Leavened Rosemary Focaccia Bread

This is a fun version of focaccia bread I made using naturally leavened dough. Super yummy!

Naturally Leavened Dr. Dough Master Recipe
1/3 cup (80 g) natural leaven
1 1/3 cups (313 g) water
1 1/2 t (8 g) salt
4 cups (475 g) whole grain flour

Instructions for Naturally Leavened Rosemary Focaccia Bread
3 T extra virgin olive oil
1/2 t garlic powder
1/2 t onion powder
2 T fresh rosemary or 2 t dried rosemary

Step 1: Make your leavening the night before. In the morning, check to make sure your leaven is bubbly, light and at peak performance. This is crucial when you are making bread. Mix all ingredients together until well combined. You can mix it by hand or in a stand mixer. You can knead the dough for a bit if you like, but it is not necessary. Let the dough rest, covered with a wet towel and bowl, at room temperature, for 4-10 hours.

Step 2: Roll out dough slightly larger than a 12" x 18" baking sheet. Pour EVOO in pan and then place dough in pan, then flip once so the other side is oiled. Press dough into edges of pan. Sprinkle with seasonings. Cut with pizza cutter into 15 pieces, 5 long and 3 wide. Cover and let rise until fluffy and nearly double in size, approximately one hour.

I got this awesome baking sheet and lid which helps with the rising process.

Step 3: Preheat oven to 425 degrees. Bake for 10-12 minutes or until lightly browned. We served the hot bread with basil pesto and a mixture of EVOO, balsamic vinegar, and freshly cracked pepper.