Tuscan Sourdough Focaccia with Orange Rosemary Thyme Finishing Salt
Fresh herbs, warm bread, and olive oil waiting to be shared. This skillet focaccia brings Tuscan Seasoning into the dough and finishes with a bright sprinkle of Orange Rosemary Thyme Finishing Salt.
A golden focaccia with Tuscan herbs and a bright citrus finish.
From the Legacy & Flint Kitchen
Tuscan Sourdough Focaccia
A golden, skillet-baked sourdough focaccia with Tuscan Seasoning in the dough, fresh herbs on top, and a bright citrus finish.
Ingredients
100 g ripe, bubbly sourdough starter, at 100% hydration
425 g water
500 g bread flour
2 teaspoons roasted garlic base, such as Better Than Bouillon
9 g fine salt
2 teaspoons Legacy & Flint Tuscan Seasoning
40 g olive oil, for the skillet
30 g olive oil, for the top
1–2 teaspoons finely chopped fresh rosemary
1–2 teaspoons fresh thyme leaves
Legacy & Flint Orange Rosemary Thyme Finishing Salt, for finishing
Instructions
Mix the dough. Dissolve the roasted garlic base in the water. Stir in the sourdough starter. Add the flour, fine salt, and Tuscan Seasoning; mix until no dry flour remains. Cover and rest for 30 minutes.
Fold. With wet hands, perform four sets of gentle coil folds, spacing them 30 minutes apart.
Finish the first rise. After the final fold, cover and let the dough rise until it is about 30–40% larger, with bubbles around the edges and a slightly domed surface. At about 78°F, this may take another 1½–2 hours. Follow the dough’s appearance.
Refrigerate overnight. Cover the bowl well and refrigerate the dough overnight. A lightly oiled bowl will make the transfer easier.
Transfer to the skillet. Coat the bottom and sides of a room-temperature 12” cast iron skillet with 40 g olive oil. Gently ease the cold dough into the skillet. Let it relax, then stretch it toward the edges without forcing it.
Proof until puffy. Cover and let the dough rise in a warm place until approximately doubled, bubbly, and noticeably jiggly. Allow roughly 3–5 hours at 78–80°F; cold dough and a heavy skillet may take longer.
Oil, dimple, and add herbs. Drizzle the dough with the remaining olive oil and dimple it with your fingertips. Scatter the rosemary and thyme over the top. Coat the herbs with some of the oil and gently tuck them into the dimples to help keep them from scorching.
Bake. Bake at 425°F for 25–30 minutes, until the focaccia is deeply golden and cooked through.
Finish while warm. If the surface needs it, lightly brush with olive oil after baking. Sprinkle with Orange Rosemary Thyme Finishing Salt, starting with about ½ teaspoon and adding more to taste.
Rest for 5–10 minutes, then remove the focaccia from the skillet and transfer it to a rack.
From the companion card
Legacy Dipping Oil
What you’ll need
½ cup extra-virgin olive oil
2 tablespoons Tuscan Blend
Freshly cracked black pepper
Salt, to taste
Grated Parmesan, optional
Stir together and let rest for 10 minutes so the herbs soften and infuse the oil. Serve with warm, crusty bread; add a drizzle of balsamic vinegar just before serving, if you like.
Quick idea · From the companion card
Tuscan Herb Butter
What you’ll need
1 tablespoon Tuscan Blend
½ cup softened butter
Pinch of salt, to taste
Stir together and serve with warm bread, roasted vegetables, steak, chicken, or pork.
Roasted chicken and golden baby red potatoes with lemon, rosemary, and Tuscan herbs. Finished with Lemon Basil Finishing Salt and served with green beans.
