Description
A light and airy sourdough focaccia with a golden crust, perfect for sharing fresh from the oven.
Ingredients
- 345 g unbleached all-purpose flour
- 148 g bread flour
- 394 g room temperature water (divided)
- 9 g fine sea salt
- 94 g mature sourdough starter
- 10 g extra virgin olive oil (plus more for topping)
- coarse sea salt
- fresh or dried herbs
- minced garlic
- halved cherry tomatoes
- sliced olives
- grated Parmesan
Instructions
- In a large bowl, mix all-purpose flour, bread flour, 344 g water, salt, and sourdough starter. Knead until smooth and elastic (5 minutes by hand or 3–4 minutes in a mixer).
- Add remaining 50 g water gradually while kneading. Drizzle in olive oil and mix until fully combined and smooth.
- Transfer to a lightly oiled bowl, cover, and rest in a warm spot for 30 minutes.
- Perform one set of stretch and folds every 30 minutes over 2 hours (4 total sets). Cover and rest between each set.
- Grease a 13×9-inch baking pan with olive oil. Gently transfer the dough, cover, and rest 2 hours, stretching it toward the corners every 30 minutes.
- Let rest another 2 hours to rise and bubble. Preheat oven to 400°F.
- Drizzle olive oil on top and dimple the dough with oiled fingers. Sprinkle toppings as desired.
- Bake 30 minutes until golden brown. Cool briefly, then transfer to a rack.
- Serve warm or at room temperature. Store up to 3 days in an airtight container.
Notes
Top with rosemary and flaky salt for a classic finish. This focaccia pairs beautifully with soups or fresh salads.
Nutrition
- Serving Size: 1 slice
- Calories: 192
- Sugar: 0.2g
- Sodium: 310mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.1g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1.4g
- Protein: 5.3g
- Cholesterol: 0mg
