Sourdough Focaccia Recipe

This simple and tasty focaccia can be made in just one day with your ripe
sourdough starter. Top it with tomatoes, olives, rosemary, and coarse sea
salt—or anything fresh and delicious you have in the kitchen!

Servings: 1 focaccia

Author:

Prep Time:
6 hours

Cook Time:
30 minutes

Total Time:
6 hours, 28 minutes

Course:

Side Dish Appetizer

Cuisine:

Italian

Keywords:

Sourdough Focaccia Recipe

Instructions

1 You can mix this dough by hand or use a stand mixer. In the bowl of a stand
mixer equipped with a dough hook, combine both flours, water, salt, and the ripe
sourdough starter, reserving the olive oil for later. Start mixing on low speed
(speed 1) for 1 to 2 minutes until everything is just combined. Increase the
speed to medium (speed 2) and mix for another 5 minutes until the dough becomes
stronger and gathers around the hook. Allow the dough to rest in the bowl for 10
minutes. Turn the mixer back on to speed 1 and gradually add the olive oil while
mixing. Once the olive oil is fully incorporated, increase to speed 2 for an
additional 1 to 2 minutes until the dough is cohesive again. Transfer the dough
to a container for bulk fermentation and cover it.
2 Perform 4 sets of stretch and folds at 30-minute intervals, starting 30 minutes
after the bulk fermentation begins.
3 Generously oil the inside of a 9×13″ rectangular pan or two 10″ round baking
pans. Gently transfer the dough from the bulk fermentation container directly
into the oiled pan(s). If using two round pans, divide the dough on a work
surface before placing it in the pans. The dough will proof in the pan(s) for 4
hours. During the first hour, every 30 minutes, uncover the pan and gently
stretch the dough with wet hands toward the edges to help it fill the pan. The
dough will naturally expand over the proofing period, so minimal spreading is
required. After the first hour, cover the pan and let the dough proof for the
remaining 3 hours. About 30 minutes before the proofing period ends, preheat
your oven to 450°F (230°C) with a rack positioned in the lower third.
4 Once your oven is preheated, use wet fingers to dimple the surface of the dough
all over. Generously drizzle olive oil over the top, ensuring it is well
covered. Sprinkle with chopped herbs and coarse sea salt. Bake the focaccia for
about 30 minutes, or until it is golden brown on both the top and bottom. Let it
cool in the pan for a few minutes before transferring it to a cooling rack. This
focaccia is delightful straight from the oven and is best enjoyed on the day it
is baked.

Sourdough Focaccia Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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