Sourdough Focaccia
Known for its dimpled surface and glossy olive oil finish, focaccia is the perfect canvas for sourdough. But it’s a high-hydration dough, making it difficult to knead. Instead, the process of stretching and folding the dough gently organizes gluten strands into a strong web, which strengthens the dough while still preserving the delicate bubbles formed during fermentation. The result is a crisp, olive oil-kissed crust with signature dimples and an airy, chewy interior.
Sourdough Focaccia
Makes 1 (13×9-inch) loaf
Ingredients
1½ cups (360 grams) water, room temperature (70°F/21°C to 75°F/24°C)½ cup (113 grams) ripe sourdough starter6 tablespoons (84 grams) extra-virgin olive oil, divided3¾ cups (476 grams) bread flour3½ teaspoons (11 grams) kosher saltDesired toppings (see Pro Tip)Flaked sea salt, for sprinkling
Instructions
In a large bowl, combine 1½ cups (360 grams) water, sourdough starter, and 2 tablespoons (28 grams) oil. Add flour and kosher salt. Stir with a large rubber spatula or wooden spoon until a cohesive dough forms. (Dough will be shaggy and wet.) Cover and let stand at room temperature for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center; repeat on all sides of dough.) Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 2 to 2½ hours.
Brush 2 tablespoons (28 grams) oil on bottom and sides of a 13×9-inch metal baking pan.
Turn out dough into prepared pan; using just your fingertips, gently stretch dough to fill pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and very jiggly, about 3 hours.
Preheat oven to 425°F (220°C).
Dimple dough using your fingertips, touching pan through dough without tearing dough. Drizzle with remaining 2 tablespoons (28 grams) oil. Top with desired toppings, and sprinkle with sea salt.
Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 20 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
Notes
PRO TIP: Let your creativity rise! Decorate with your favorite seasonal fruits and veggies. We topped ours with ripe persimmons, green onions, and red onions before baking and then added fresh sage leaves after baking so they would retain their color.
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