Description

A forgiving, budget-friendly sourdough focaccia that uses up active starter and features a sweet-savory combination of dried cranberries, toasted pecans, and fresh rosemary.

Ingredients

Scale

1 cup (225g) active sourdough starter
1 cup (240ml) warm water
2 ½ cups (315g) all-purpose flour
1 ½ teaspoons kosher salt
¼ cup (60ml) olive oil (for dough)
½ cup (60g) dried cranberries
½ cup (60g) pecan halves
2 tablespoons fresh rosemary, chopped
¼ cup (60ml) extra virgin olive oil (for drizzling)
Flaky sea salt (for finishing)
Butter (optional, for brushing)

Instructions

Feed sourdough starter 4-6 hours before baking until bubbly and doubled in size.
In a large bowl, whisk warm water and active starter until dissolved.
Add flour and salt, mixing until shaggy and no dry flour remains.
Add ¼ cup olive oil and mix again; dough should be sticky.
Cover bowl and let rise at room temperature for 4-6 hours, performing stretch and folds every hour for the first 2 hours.
Preheat oven to 400°F (200°C). Generously oil a 9×13 inch baking pan.
Pour dough into pan, wet hands to press into corners, and let rest for 10 minutes.
Stretch dough to fill pan, then dimple deeply with fingertips.
Scatter cranberries and pecans over dough, sprinkle with chopped rosemary.
Drizzle generously with extra virgin olive oil and sprinkle with flaky sea salt.
Cover loosely and let rise for 1-2 hours until puffy.
Bake for 25-30 minutes until golden brown and edges are crispy.
Cool in pan for 5 minutes, then transfer to a wire rack to cool slightly before slicing.

Notes

Ensure starter is active and bubbly before using. Do not overmix the dough to maintain an airy texture. Toasting pecans is optional but adds depth. Focaccia tastes even better the next day as flavors deepen.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 square slice
Calories: 280
Sugar: 6
Sodium: 450
Fat: 14
Saturated Fat: 2
Carbohydrates: 35
Fiber: 2
Protein: 6

Keywords: sourdough focaccia, cranberry pecan bread, rosemary focaccia, easy sourdough recipe, fall bread, budget-friendly baking