Sourdough Focaccia with Optional Toppings

Name: Sourdough Focaccia with Optional Toppings
Prep time: 30 min
Cook time: 25 min
Total time: 5 h 15 min
Yield: 8-10 servings
Cuisine: Italian
Ingredients: 1 cup (240g) active sourdough starter; 1 cup (240ml) warm water; 3 1/2 cups (420g) all-purpose flour; 1 1/2 tsp salt; 1 tbsp olive oil (for the dough); Additional olive oil (for the pan and topping); 1 cup roasted mini peppers, chopped (optional); 2 tbsp olive oil (for drizzling, optional); 1/4 cup fresh basil leaves, chopped (optional); Sea salt (optional)

AI Kitchen
Aug 22, 2024
4 min read

Updated: Nov 15, 2024

This focaccia will have a beautifully airy texture with a crispy crust, enhanced by the roasted mini peppers and fresh basil. You can also leave one side plain for pickier eaters!

Focaccia with pepper salt and basil toppings

Jump to recipe

This started as a Ciabatta recipe!! I accidentally asked for the wrong recipe, and was able to correct it.

But let's get to it. If you've been seeing other recent blog posts of mine (or X posts), you'll notice that I have developed a mild addiction to sourdough recipes. Here's the recipe for making a simple sourdough starter.

As an early in career sourdough addict, I wanted to explore what else I can make-

can you suggest some interesting recipes with sourdough starter, which aren't bread?

Of course it can:

Here are some interesting recipes you can make with sourdough starter that aren't bread: Sourdough Pancakes: Fluffy and tangy pancakes made with sourdough starter for a unique twist on a breakfast classic. You can add fruit, nuts, or chocolate chips for extra flavor. Sourdough Crackers: Crispy and savory crackers made by rolling out the dough thin and baking until golden. Season with herbs, spices, or seeds for added crunch. Sourdough Pizza Crust: A tangy, chewy pizza crust made using sourdough starter. Top with your favorite ingredients for a personalized pizza night. Sourdough Waffles: Light and airy waffles with a hint of sourdough tang. Perfect for a weekend brunch, served with syrup, fruit, or whipped cream. Sourdough Pretzels: Soft, chewy pretzels made from sourdough starter, boiled briefly in baking soda water before baking to get that classic pretzel texture and flavor. Sourdough English Muffins: Delicious, homemade English muffins with all the nooks and crannies for butter to melt into. Cook them on a griddle for a crispy exterior. Sourdough Brownies: Rich and fudgy brownies with a slight tang from the sourdough starter, adding a unique depth of flavor to the classic treat. Sourdough Dumplings: Soft, fluffy dumplings made from sourdough starter, perfect for topping stews or soups. These recipes let you make the most of your sourdough starter beyond the usual loaf of bread!

While these all seemed delicious, I was looking for something to make for dinner:

more dinnerish?

So it said:

Here are some more dinner-focused recipes using sourdough starter: Sourdough Pizza Rolls: Small rolls filled with your favorite pizza toppings like cheese, pepperoni, and marinara sauce, rolled up in sourdough dough and baked until golden. Perfect as a main course with a salad or as a hearty appetizer. Sourdough Tortillas: Soft and slightly tangy tortillas made with sourdough starter. Use them for tacos, burritos, or quesadillas, adding a unique flavor to your Mexican-inspired dishes. Sourdough Pasta: Homemade pasta dough enriched with sourdough starter for a slight tang. Roll out the dough and cut it into your preferred pasta shape, then serve with your favorite sauce. Sourdough Flatbreads: Thin, chewy flatbreads perfect for serving alongside soups, stews, or dips. You can also top them with meats, veggies, and cheese for a quick and easy dinner. Sourdough Empanadas: Flaky pastry dough made with sourdough starter, filled with savory fillings like spiced ground beef, chicken, or vegetables. Bake until golden and serve with a dipping sauce. Sourdough Naan: Soft and pillowy naan bread made with sourdough starter, great for serving with curries or using as a base for flatbread pizzas. Sourdough Pot Pie: Use sourdough starter to make a rich, flaky crust for a comforting pot pie filled with chicken, vegetables, and a creamy sauce. Sourdough Calzones: Folded pizza pockets made with sourdough dough and stuffed with your favorite fillings like cheese, sausage, and vegetables, then baked until golden. These options bring a hearty, savory element to your dinners, all while utilizing the tangy flavor of sourdough starter!

And I saw two which seemed fun:

gimme a recipe for the calzone and for the pasta please

And it did:

Here are recipes for both sourdough calzones and sourdough pasta: Sourdough Calzones Ingredients: For the Dough: 1 cup (240g) active sourdough starter 1/2 cup (120ml) warm water 2 1/2 cups (300g) all-purpose flour 1 tsp salt 1 tbsp olive oil For the Filling: 1 cup ricotta cheese 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1 cup cooked and crumbled Italian sausage (or your choice of filling) 1/2 cup marinara sauce (plus extra for dipping) 1/2 cup sautéed vegetables (like bell peppers, onions, spinach) Salt and pepper to taste 1 egg, beaten (for egg wash)

Sourdough Pasta Ingredients: 1 cup (240g) active sourdough starter 2 large eggs 1 1/2 to 2 cups (180-240g) all-purpose flour 1/2 tsp salt Extra flour for dusting Instructions: Make the Pasta Dough: In a large bowl, combine the sourdough starter, eggs, and salt. Mix until well combined. Gradually add the flour, about 1/2 cup at a time, mixing until a rough dough forms. Turn the dough out onto a floured surface and knead for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. Roll Out the Pasta: Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion out as thin as possible, or use a pasta machine to roll it out to your desired thickness. Cut the rolled-out dough into your desired pasta shape (e.g., fettuccine, pappardelle, or lasagna sheets). Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 2-4 minutes, depending on the thickness and shape, until the

I then wanted to know how long it would take to make each:

can you give me prep cook and total time for each?

Which it responded to with:

Here are the prep, cook, and total times for the sourdough calzones and sourdough pasta: Sourdough Calzones Prep Time: 20 minutes (excluding dough rising time) Cook Time: 15-20 minutes Total Time: 3 hours 50 minutes to 4 hours 10 minutes (including dough rising time) Sourdough Pasta Prep Time: 15 minutes (plus 30 minutes resting time for the dough) Cook Time: 2-4 minutes Total Time: 50 minutes to 1 hour These times should give you a good idea of how long each recipe will take to prepare and cook!

I then started looking at the ingredients, and they looked a bit too ambitious for my unpresumptuous kitchen and definitely too rich for my picky eaters:

for the calzone, I do not have ricotta cheese. I do have basil however, can you suggest a different filling?

Of course, it said:

You can create a delicious filling using the ingredients you have. Here's a suggested filling: Sourdough Calzone Filling with Basil Ingredients: 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1 cup cooked and crumbled Italian sausage (or your choice of protein) 1/2 cup marinara sauce (plus extra for dipping) 1/2 cup sautéed vegetables (like bell peppers, onions, spinach) 1/4 cup fresh basil leaves, chopped Salt and pepper to taste Instructions: Prepare the Filling: In a medium bowl, combine the mozzarella, Parmesan, cooked sausage, sautéed vegetables, and chopped basil. Season with salt and pepper to taste. Proceed with the calzone assembly as previously described, adding a spoonful of marinara sauce over the filling before sealing. The fresh basil will add a nice aromatic flavor, complementing the sausage, cheese, and vegetables beautifully!

I don't have protein, and honestly, I would prefer my family eats less meat than the American standard (7 days a week):

I don't have protein. Can the filling be on the lighter side? Also not too cheesy

And it responded:

Absolutely! You can make a lighter, less cheesy filling for your calzones. Here’s a revised recipe: Lighter Sourdough Calzone Filling with Basil Ingredients: 1 cup shredded mozzarella cheese (reduce amount for a lighter filling) 1/2 cup grated Parmesan cheese (optional; omit for even lighter) 1 cup sautéed vegetables (such as bell peppers, onions, mushrooms, spinach, or zucchini) 1/4 cup fresh basil leaves, chopped 1/2 cup marinara sauce (plus extra for dipping) Salt and pepper to taste Instructions: Prepare the Filling: In a medium bowl, combine the shredded mozzarella cheese (and Parmesan if using), sautéed vegetables, and chopped basil. Season with salt and pepper to taste. Assemble the Calzones: Follow the calzone assembly instructions from the earlier recipe, using this lighter filling mixture. This filling keeps things fresh and flavorful with the vegetables and basil, while keeping the cheese to a minimum.

I happen to LOVE roasted peppers. But the more I was thinking about calzone I realized it is not the Italian bread I love the most:

ok I like the pepper idea. Can we make some sort of sourdough calzone/ciabatta with olive oil basil and roasted red peppers (I have mini peppers), using the sourdough starter? Please try to create a recipe.

I think I confused it because the recipe it gave me was weird with 2 mashed into one:

Here's a recipe for a sourdough calzone or ciabatta-style bread using your sourdough starter, olive oil, basil, and mini peppers: Sourdough Calzone/Ciabatta with Olive Oil, Basil, and Roasted Mini Peppers Ingredients: For the Dough: 1 cup (240g) active sourdough starter 1/2 cup (120ml) warm water 2 1/2 cups (300g) all-purpose flour 1 tsp salt 2 tbsp olive oil For the Filling: 1 cup roasted mini peppers, chopped 1/4 cup fresh basil leaves, chopped 2 tbsp olive oil (for drizzling) Salt and pepper to taste Instructions: 1. Prepare the Dough: In a large mixing bowl, combine the sourdough starter and warm water. Stir to mix. Add the flour, salt, and olive oil. Stir until a rough dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 3-4 hours at room temperature, or until doubled in size. 2. Prepare the Filling: If the mini peppers are not already roasted, roast them in a preheated oven at 425°F (220°C) for 20-25 minutes until tender and slightly charred. Let them cool, then peel and chop. In a bowl, combine the roasted peppers, chopped basil, and a pinch of salt and pepper. 3. Shape and Assemble: Punch down the risen dough and turn it out onto a floured surface. Divide the dough into two portions (for calzones) or leave as one piece (for ciabatta-style bread). For calzones: Roll out each portion into a circle about 1/4 inch thick. Spoon the pepper mixture onto one half of each circle, leaving a border around the edge. Fold the dough over the filling to create a half-moon shape and press the edges to seal. Place on a parchment-lined baking sheet. For ciabatta-style bread: Roll or shape the dough into a rectangular or oval loaf. Spread the pepper mixture evenly over the top, then fold the dough over the filling to create a rough loaf shape. Place on a parchment-lined baking sheet. 4. Bake: Preheat your oven to 425°F (220°C). For calzones: Bake for 15-20 minutes or until golden brown and the filling is hot. For ciabatta-style bread: Bake for 25-30 minutes or until the crust is golden and the bread sounds hollow when tapped on the bottom. 5. Finish: Brush the tops of the calzones or ciabatta with a drizzle of olive oil while still warm. This recipe combines the tangy flavor of sourdough with the freshness of basil and the sweetness of roasted peppers, perfect for a flavorful and satisfying meal!

I then though about sourdough Focaccia, but accidentally asked for Ciabatta:

you know what, I want a recipe for a ciabatta made out of sourdough starter. I want it to be with an option of roasted mini peppers and olive oil and basil for topping, however also have a version without anything for the pickier eaters. Also state prep cook and total time

And it responded:

Here’s a recipe for sourdough ciabatta with options for toppings and a plain version. Sourdough Ciabatta Ingredients: For the Dough: 1 cup (240g) active sourdough starter 1 cup (240ml) warm water 3 1/2 cups (420g) all-purpose flour 1 1/2 tsp salt 1 tbsp olive oil Optional Toppings: 1 cup roasted mini peppers, chopped 2 tbsp olive oil (for drizzling) 1/4 cup fresh basil leaves, chopped Instructions: 1. Prepare the Dough: In a large mixing bowl, combine the sourdough starter and warm water. Stir to mix. Add the flour, salt, and olive oil. Mix until a rough dough forms. Turn the dough out onto a lightly floured surface and knead gently for about 5 minutes, until smooth but still a bit sticky. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 3-4 hours, or until doubled in size. 2. Shape and Proof: Punch down the dough and turn it out onto a floured surface. Divide the dough into two equal portions for ciabatta loaves.

I wanted to make sure I know how to roast the peppers:

Can you also explain how to roast the peppers?

So it did:

Certainly! Here’s how you can roast mini peppers: How to Roast Mini Peppers Ingredients: Mini peppers Olive oil Salt (optional) Instructions: Preheat the Oven: Preheat your oven to 425°F (220°C). Prepare the Peppers: Wash and dry the mini peppers. You can leave them whole, or if you prefer, you can cut them in half and remove the seeds. Toss with Olive Oil: Place the peppers on a baking sheet. Drizzle with olive oil, and toss them to coat evenly. If desired, sprinkle with a pinch of salt. Roast the Peppers: Spread the peppers out in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, or until the peppers are tender and slightly charred, turning them once halfway through the roasting time. Cool and Use: Once roasted, remove the peppers from the oven and let them cool. After cooling, you can peel off the skin if desired (it should come off easily), though this is optional. Chop the roasted peppers if needed and use them as a topping for your sourdough ciabatta or in other dishes.

I had some follow up questions about the peppers:

I cut them in half. Should I place them peel up or down

And it explained:

When you cut the mini peppers in half, place them peel side up on the baking sheet. This positioning allows the heat to char the skins slightly, which adds a nice smoky flavor. It also makes it easier to peel the skins off after roasting, if you choose to do so.

The I realized the dire mistake I made, with a typo:

what is the difference between ciabatta and focaccia

And it explained to me:

Ciabatta and focaccia are both popular Italian breads, but they have some key differences in terms of texture, preparation, and use: 1. Texture and Crumb: Ciabatta: Ciabatta has a chewy texture with a slightly crispy crust. Its interior is characterized by large, irregular holes (an open crumb), which result from a high-hydration dough. The loaf is typically long and flat. Focaccia: Focaccia is more similar to a thick, flatbread and has a soft, airy crumb with a tender bite. It’s generally thicker and fluffier than ciabatta, with a texture closer to that of a pizza crust. 2. Shape and Size: Ciabatta: Ciabatta is usually shaped into an oblong or rectangular loaf. The name "ciabatta" actually means "slipper" in Italian, referring to its shape. Focaccia: Focaccia is traditionally made as a flat, rectangular or round bread, often about 1-2 inches thick. It’s baked in a sheet pan, making it more uniform in shape. 3. Preparation and Ingredients: Ciabatta: The dough for ciabatta has a higher water content (hydration), which contributes to its airy crumb and requires gentle handling to maintain the open structure. It typically uses just flour, water, yeast, salt, and sometimes olive oil. Focaccia: Focaccia dough is less hydrated than ciabatta but still quite wet. It usually contains more olive oil, both in the dough and drizzled on top before baking, giving it a richer, more tender crumb. It is often topped with herbs, salt, and sometimes vegetables or other toppings before baking. 4. Flavor: Ciabatta: Ciabatta has a more subtle flavor, with a focus on the slightly tangy taste from the long fermentation of the dough. Focaccia: Focaccia tends to be more flavorful due to the generous use of olive oil and toppings like rosemary, garlic, and sea salt, which infuse the bread with their flavors. 5. Uses: Ciabatta: Ciabatta is often used for sandwiches, especially panini, due to its sturdy structure. Focaccia: Focaccia is versatile and can be served as an appetizer, a side dish, or used for sandwiches. It’s also often enjoyed on its own, dipped in olive oil or used to soak up sauces. These differences make ciabatta and focaccia suitable for different culinary applications, with ciabatta being a more classic loaf-style bread and focaccia offering a richer, more versatile flatbread option.

Dang it! I asked for the wrong bread recipe!!! Now I had to see if it can be saved:

ok I wanted a focaccia recipe and accidentally said ciabatta. I already made everything until the part where I let it rest under a damp cloth. Is there anything at all I can do now

I am so happy I have ChatGPT in my life (I am not getting paid to say that LOL):

No worries! You can still transform your ciabatta dough into a delicious focaccia with just a few adjustments. Here’s how you can pivot: Turning Your Ciabatta Dough into Focaccia Prepare a Baking Pan: Take a sheet pan or a large baking dish (9x13 inches or similar) and generously grease it with olive oil. This will help give the focaccia its characteristic crispy, golden crust. Transfer the Dough: Gently transfer your dough onto the prepared pan. Since ciabatta dough is quite wet and sticky, use well-oiled hands to handle it. Stretch and press the dough outwards towards the edges of the pan. It doesn't need to fill the entire pan; just aim for an even thickness across the dough. Dimple the Dough: Use your fingers to press deep dimples into the surface of the dough. This is a signature look for focaccia and also helps the toppings to stay on better. Add Toppings: Olive Oil: Drizzle the dough generously with olive oil, making sure it pools in the dimples. Toppings: Sprinkle with toppings like chopped roasted mini peppers, fresh basil, sea salt, rosemary, or whatever you have on hand. Second Rise: Let the dough rest for another 20-30 minutes, uncovered, to allow it to puff up a bit. Bake: Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes, or until it’s golden brown on top and crispy around the edges. Finish: Once baked, remove from the oven and allow to cool slightly before cutting into it. You can drizzle a bit more olive oil on top if you like, or sprinkle with a little extra sea salt. You’ll end up with a beautiful, flavorful focaccia that should be just as satisfying as the ciabatta you originally planned!

So I asked it for the modified recipe:

ok, using the recipe you previously created for ciabatta until the part I mentioned, please update the recipe to be for focaccia. Include the roasted pepper recipe instructions in the updated recipe

And here it is:

Servings: 8-10

Calories per Serving: 200-250 kcal (depending on toppings)

Prep Time: 30 minutes (plus rising time)

Cook Time: 20-25 minutes

Total Time: 4 hours 50 minutes to 5 hours 15 minutes (including rising times)

Sourdough Focaccia with Optional Toppings

Ingredients:

For the Dough:

1 cup (240g) active sourdough starter
1 cup (240ml) warm water
3 1/2 cups (420g) all-purpose flour
1 1/2 tsp salt
1 tbsp olive oil (for the dough)
Additional olive oil (for the pan and topping)

Optional Toppings:

1 cup roasted mini peppers, chopped
2 tbsp olive oil (for drizzling)
1/4 cup fresh basil leaves, chopped
Sea salt

Instructions:

1. Prepare the Dough:

In a large mixing bowl, combine the sourdough starter and warm water. Stir to mix.
Add the flour, salt, and olive oil. Mix until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead gently for about 5 minutes, until smooth but still a bit sticky.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 3-4 hours, or until doubled in size.

2. Prepare the Pan:

Generously grease a baking pan (9x13 inches or similar) with olive oil.
After the first rise, gently transfer the dough onto the prepared pan.
Use well-oiled hands to press and stretch the dough to cover most of the pan, aiming for an even thickness.
Let the dough rest in the pan for 20-30 minutes while you prepare the toppings.

3. Roast the Mini Peppers:

Preheat your oven to 425°F (220°C).
Cut the mini peppers in half, removing seeds.
Place the peppers peel side up on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until tender and slightly charred.
Once roasted, let them cool, then chop into bite-sized pieces.

4. Dimple the Dough:

After the dough has rested in the pan, use your fingers to press deep dimples all over the surface.

5. Add Toppings:

Drizzle the dough generously with olive oil, making sure it pools in the dimples.
Evenly distribute the chopped roasted mini peppers over the top.
Sprinkle with chopped basil and a pinch of sea salt.

6. Bake:

Preheat your oven to 425°F (220°C) if it’s not already.
Bake the focaccia for 20-25 minutes, or until it’s golden brown on top and crispy around the edges.

7. Finish: