Sourdough Focaccia Recipe
This easy sourdough focaccia has a crisp olive-oil crust and a soft, airy crumb, with no kneading and no shaping. Measurements are given in grams first for accuracy.
Servings 12
Calories 202kcal
Equipment
- 1 9x13 baking pan with sides
- 1 kitchen towel or plastic wrap
Ingredients
sourdough starter
- 100 g sourdough starter active, bubbly (at peak)
- 400 g water room temperature
- 500 g bread flour
- 10 g sea salt fine
- 4 to 5 tablespoons (60 to 75 g) olive oil, divided (for the pan and the top) I use regular rather than extra virgin
- flaky salt for finishing
- fresh rosemary or other toppings of your choice optional
Instructions
Instructions
- In a large bowl, stir the starter into the water until milky. Add the bread flour and fine salt, and mix just until no dry flour remains. Cover and rest 30 minutes.
- After 30 minutes, form the dough into a ball (it will be sticky) then transfer into a lightly oiled bowl and cover again.
- Let rise until grown 50-100% and bubbly, which will be 6 to 14 hours depending on your kitchen temperature. I recommend you put it in the refrigerator overnight to control the temperature and the rise.
- After the rise, add 2 tablespoons olive oil to a 9x13 pan and coat the bottom and sides. Tip the dough in, turn it all over to coat, and gently stretch toward the corners. If it doesn't stretch well, just leave it be and do not force it ... it will stretch on its own.
- Cover and let rise until puffy and filling the pan, about 1.5 to 3 hours (warm kitchen) or up to 5 hours (cold kitchen). It's ready when an oiled finger leaves a slow-springing dent.
- Drizzle 2 tablespoons olive oil over the top. Press deep dimples all over with oiled fingertips. Add flaky salt and any toppings.
- Bake in a preheated 425°F oven for 22 to 27 minutes, until deeply golden and crisp at the edges. Cool in the pan 10 minutes, then lift onto a rack.
Notes
- Room temp vs fridge timeline: after the bulk rise, you can refrigerate the dough up to 24 to 48 hours. Bring to room temp, finish the pan rise, then bake.
- Pan scaling: for an 8x8 pan, use about 55 percent of the dough for the same thickness, or the full batch for a thick focaccia with a longer bake.
- Par-bake and freeze: bake to pale golden (about 60 to 75 percent done), cool, wrap, and freeze. Finish from frozen at full temperature until deeply golden.
- Whole wheat swap: replace 10 to 20 percent of the bread flour with whole wheat, adding 2 to 5 percent more water if needed.
- Nutrition: varies by toppings and serving size; use an online calculator for exact values.
Nutrition
Calories: 202kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 326mg | Potassium: 42mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 7mg | Iron: 0.4mg
