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Sourdough Focaccia
Desi

Sourdough Focaccia

A wet, airy sourdough focaccia dough baked into a dimpled, olive-oil-crisped crust -- a bowl scraper is your best friend here.
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Prep Time 25 minutes
Cook Time 23 minutes
Rest / Ferment (+ Overnight Chill) 15 hours
Total Time 15 hours 48 minutes
Servings: 1 focaccia (12 pieces)
Course: Bread, Side Dish
Cuisine: Italian
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g (4 cups) bread flour
  • 400 g (1⅔ cups) filtered water, lukewarm
  • 100 g (scant ½ cup) active sourdough starter
  • 60 g (¼ cup) olive oil, divided
  • 12 g (about 2¼ tsp) fine sea salt
  • 1 flaky salt and fresh rosemary, for topping (optional)

Equipment

  • 9x13-inch baking pan
  • Bowl scraper

Method
 

  1. Stir water and active starter together, then mix in flour and salt until no dry flour remains.
  2. Rest 20 minutes.
  3. Fold the dough 4 times, resting 30 minutes between each round, for a total of 3 fold rounds.
  4. Bulk ferment until puffy and risen about 50%, roughly 1.5–2 more hours.
  5. Oil a 9x13-inch pan, pour in the dough, turn once to coat, cover, and refrigerate overnight.
  6. Let sit at room temperature 2–3 hours until puffy.
  7. Drizzle with olive oil, dimple with fingertips, and top with flaky salt and rosemary.
  8. Bake at 425°F for 22–25 minutes until deep golden.
  9. Cool 10 minutes in the pan before slicing.

Notes

This is a wet, sticky dough by design (about 80% hydration) - a bowl scraper and wet hands will serve you far better than dry hands or extra flour.