Sourdough Bratoberfest Focaccia

This combines my favorite sourdough focaccia from Lacey Ostermann (@_lacebakes_) recipe and a bratwurst focaccia recipe!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Feed your sourdough starter approximately 4–8 hours before mixing the dough, or until it reaches peak activity. I typically combine 30g sourdough starter, 150g bread flour, and 125g warm or room-temperature water in a clean jar. Stir thoroughly, cover loosely, and leave at room temperature until doubled in size, bubbly, and airy. Use 100 g of the active starter for the focaccia dough and retain the remaining for future feedings.

Step 2

In a large bowl, whisk together the active sourdough starter, 230 g warm water, 160 g lager beer, and 1 tbsp olive oil. Stir in the salt and bread flour until no dry flour remains. The dough will be sticky and wet.

Step 3

Cover the bowl and allow the dough to rest at room temperature for 30 minutes.

Step 4

Perform 3 sets of stretch-and-folds, approximately 30 minutes apart. Using wet hands, lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides. Cover between sets.

Step 5

Cover the dough and allow it to ferment at room temperature for approximately 3.5–5 hours after the final fold, or until noticeably risen, bubbly, and jiggly. Fermentation may take longer in a cooler kitchen or when using beer.

Step 6

Cover the bowl tightly and refrigerate for 8–16 hours to allow the sourdough flavor to develop.

Step 7

Place the bratwursts in a large skillet with 3/4 cup lager beer, adding up to 1/4 cup water if needed.

Step 8

Cover and gently simmer for 10 minutes. Turn the bratwursts and continue simmering for approximately 5 minutes, until the internal temperature reaches 160°F.

Step 9

Discard the liquid and brown the sausages in the skillet for 1–2 minutes per side.

Step 10

Allow to cool completely and pat dry.

Step 11

Line a 9x13-inch metal baking pan with parchment paper. Coat the parchment and exposed sides with 2 tbsp olive oil.

Step 12

Transfer the chilled sourdough into the pan. Gently fold the dough into thirds, then turn it seam-side down.

Step 13

Cover the pan and allow the dough to rise at room temperature for approximately 2–3 hours, until very puffy and jiggly. Gently stretch the dough toward the corners as needed. Do not add the bratwursts yet.

Step 14

Preheat the oven to 425°F with a rack in the lower third.

Step 15

Dissolve 1 tsp baking soda in 1/4 cup hot water and allow to cool slightly.

Step 16

Lightly brush a thin layer of the solution over the surface of the dough. Allow it to absorb for 1–2 minutes.

Step 17

Drizzle the remaining 1 tbsp olive oil over the dough.

Step 18

Arrange the 6 cooked, cooled bratwursts evenly across the focaccia, pressing them firmly into the surface.

Step 19

Using oiled fingertips, gently dimple the dough around the bratwursts.

Step 20

Sprinkle lightly with coarse pretzel salt.

Step 21

Bake at 425°F for 28–35 minutes, until the focaccia is deeply golden brown with crisp edges. The bread portion should reach an internal temperature of approximately 205–210°F. If the top browns too quickly, loosely tent with foil.

Step 22

Allow the focaccia to cool in the pan for 5 minutes, then transfer to a wire rack.

Step 23

Cool for an additional 20–30 minutes before slicing.

Step 24

Serve warm with German mustard and well-drained sauerkraut.