Classic Sourdough Focaccia
Prep Time: 15–20 minutes
Fermentation Time: 12–24 hours
Bake Time: 25–30 minutes
Pan Size: 9 × 13 inches
Ingredients
500 g bread flour
440 g water, room temperature
150 g active sourdough starter
11 g fine sea salt
3–4 tablespoons extra-virgin olive oil, for the pan and topping
Flaky sea salt (optional)
Instructions
Mix the dough: In a large bowl, combine the water, active sourdough starter, salt, and bread flour. Mix until no dry flour remains. The dough will be wet and sticky.
Rest: Cover the bowl and let the dough rest for 30 minutes.
Stretch and fold: With wet hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides. Cover and rest for 30 minutes, then repeat once more.
Let it rise: Cover and leave at room temperature until the dough has increased in size by about 50–75% and looks airy and bubbly. This usually takes 4–8 hours total from mixing, depending on your kitchen temperature.
Transfer to the pan: Add about 2-4 tablespoons of olive oil to a 9 × 13-inch metal baking pan. Gently transfer the dough into the pan and turn it to coat with oil.
Refrigerate overnight: Cover the pan tightly and refrigerate for 8–16 hours.
Final rise: Remove the pan from the refrigerator and let the dough sit at room temperature for 2–4 hours, until puffy and jiggly.
Dimple the dough: Preheat your oven to 450°F (230°C). Drizzle the remaining olive oil over the dough. Using your fingertips, press into the dough to create dimples. Sprinkle with flaky sea salt or your favorite herbs.
Bake: Bake for 25–30 minutes, checking around 22–25 minutes, until golden brown on top and crispy underneath.
Cool and enjoy: Transfer the focaccia to a wire rack and let it cool for at least 15 minutes before slicing.
Tips for the Best Focaccia
Use an active starter: Your starter should be bubbly and have risen well after feeding.
Don't add extra flour: The dough is supposed to be wet and sticky. This helps create those beautiful air bubbles.
Watch the dough, not the clock: Rising times will depend on the temperature of your kitchen.
Use a metal pan: It helps create a crispy, golden bottom.
Don't skip the olive oil: It helps create the crispy crust and adds flavor.
Optional Toppings
Keep it classic with olive oil and flaky sea salt, or try:
Fresh rosemary and oregano
Roasted garlic
Cherry tomatoes and basil
Caramelized onions
Olives and fresh herbs
Storage
Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Reheat in the oven at 350°F until warm and crispy.