Lievito Madre Tomato Focaccia

5 from 1 vote

This Lievito Madre tomato focaccia is an Italian bread that is naturally leavened with a pasta madre sourdough starter.

Prep Time20

Cook Time30

Rising Time11

Total Time11 50

Course: Appetizer, Lunch, Main Dish

Cuisine: Italian

Servings: servings

Calories: 374kcal

In the mixing bowl add 100 grams of water, honey, all the milk and the lievito madre with the flat beaters beat to combine a couple of minutes, then add ½ the flour and combine, cover with plastic wrap and let rest one hour.
Add the remaining flour and water, knead with the dough hook for 10 minutes on speed #1, then increase the speed to #2 and continue for 5 minutes more. Add the salt and knead for 3 minutes more.
Grease an 8 or 9 inch / 20 or 23 cm square cake pan with olive oil. Transfer the dough to the pan and gently make indentations with your fingers in the dough, cover and let rise in a draft free warm area for 10-12 hours or until doubled in bulk.
Pre-heat oven to 410F/220C.
Cut the tomatoes in half and place them cut side down on top of the risen focaccia. Drizzle with olive oil and sprinkle with oregano. Bake for 15 minutes then lower the oven to 350F/180C and continue to bake for approximately 20-30 minutes. Let cool 5 minutes, cut and serve. Enjoy!

It's easier to break the lievito madre in pieces if your hands are wet.

It's best to use the weight system (metric) when you work with lievito madre to get the best possible results.

While this lievito madre tomato focaccia recipe is best served fresh and warm, you can store it for a few days.

Store: Store leftover tomato focaccia in an airtight bag at room temperature up to two days and warm in the microwave or oven.
Freeze: Cool completely then wrap tightly in plastic wrap then in foil. Freeze for up to a month. Thaw at room temperature then refresh in the oven at 325°F for about 5 minutes.