Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 300 grams strong bread flour, 200 milliliters warm water, 50 grams active sourdough starter, 10 milliliters extra virgin olive oil, and 7 grams fine sea salt.

2. 2

   Mix the ingredients until a shaggy dough forms, then cover the bowl and let it rest for 30 minutes.

3. 3

   Perform a series of stretch and folds every 30 minutes for 2 hours, then cover the dough and allow it to ferment in the refrigerator for 12-18 hours.

4. 4

   Remove the dough from the refrigerator, gently transfer it to a 9x13 inch oiled baking pan, and let it proof at room temperature for 2 hours, until it looks bubbly.

5. 5

   Preheat your oven to 220 degrees Celsius (425 degrees Fahrenheit), then gently dimple the focaccia dough with your fingers, drizzling with 20 milliliters extra virgin olive oil and sprinkling with 5 grams chopped fresh rosemary leaves.

6. 6

   While the focaccia proofs, mash 250 grams drained cooked chickpeas with 2 minced garlic cloves, 5 milliliters fresh lemon juice, 5 milliliters extra virgin olive oil, 2 grams fine sea salt, and 1 gram freshly ground black pepper.

7. 7

   Spoon dollops of the chickpea mixture evenly over the dimpled focaccia dough.

8. 8

   Bake the focaccia for 25-30 minutes, or until golden brown and cooked through.