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–+ servings

Sourdough Focaccia

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The only sourdough focaccia recipe you'll ever need! This bread is crispy on the outside and airy on the inside. Can be used for sandwiches, toasties, toast, as a side for dinner... and you can top it with ANYTHING!
Servings 1 focaccia
Author Sarah Grunewald

Equipment

Ingredients

  • 100 grams bubbly, active sourdough starter
  • 375 grams warm water
  • 20 grams olive oil
  • 500 grams All-purpose flour or bread flour if using all-purpose, make sure it's +11% protein
  • 10 grams sea salt

Instructions

  • Mix
    In a large bowl, stir together the starter, water, and olive oil until cloudy. Add flour and salt. Mix until there’s no dry flour left. Cover and let rest for 20-30 minutes.
  • Stretch + Fold
    Do 3 rounds of stretch and folds, spaced 20-30 minutes apart. Each time the dough should feel a bit stronger.
  • Bulk Ferment
    Let the dough rise at room temp until it’s doubled in size, and is airy and slightly jiggly — about 8 hours at 70°F.
  • Shape
    Place entire dough in a well-oiled 9x13" baking pan. Stretch the dough so that it reaches the corners, and dimple dough with oiled fingertips. Drizzle with more oil and sea salt and let it rest for 20-30 minutes before baking.
  • Bake
    Bake at 425°F for 25–30 minutes, until deeply golden and crisp on the edge. Optional: quickly brush with more olive oil after baking to give it a lovely shine. Let it rest for 30 minutes before cutting into it and enjoy!