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Sourdough Focaccia Bread

Sourdough Focaccia Bread

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Prep Time 20 minutes
Cook Time 23 minutes
Servings: 8
Course: Appetizer, Breakfast
Cuisine: Italian
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 200 g active sourdough starter
  • 450 g all-purpose flour
  • 350 g warm water
  • 10 g fine sea salt
  • 3 –4 tbsp extra virgin olive oil
  • Optional toppings: rosemary cherry tomatoes, olives, garlic, flaky salt

Method
 

  1. Mix the dough
  2. Combine starter, water, flour, and salt in a large bowl. Mix until shaggy.
  3. Rest and fold
  4. Let the dough rest for 30 minutes. Perform 2–3 rounds of stretch-and-folds spaced 30 minutes apart.
  5. Overnight rise
  6. Cover and chill in the fridge 8–24 hours.
  7. Prep the pan
  8. Drizzle 2–3 tablespoons olive oil in your pan. Transfer dough and gently stretch.
  9. Second rise
  10. Let the dough rise at room temperature for 2–4 hours until puffy.
  11. Dimple + season
  12. Press your fingertips into the dough to create dimples. Add more olive oil and toppings.
  13. Bake
  14. Bake at 450°F for 20–25 minutes until golden and crisp.
  15. Cool + serve
  16. Let cool 10 minutes before slicing (or tear into it immediately—I won’t judge).

Notes

  • Your starter must be active or the dough won’t rise right.
  • Cold fermentation improves flavor, so don’t skip it.
  • Wet hands prevent sticking when handling the dough.
  • Use high-quality olive oil for the best flavor and crust.