Thick Soft Crispy Sourdough Focaccia (Print Version)
# Ingredients:
→ Dough
01 -
125 grams mature sourdough starter
02 -
375 grams water
03 -
10 grams sugar
04 -
500 grams bread flour
05 -
15 grams olive oil
06 -
10 grams salt
→ Topping
07 -
60 ml olive oil, plus extra for drizzling after baking
08 -
5 grams coarse flaky salt
09 -
Fresh or dried rosemary, to taste
# Instructions:
01 -
Combine mature sourdough starter, sugar, water and flour into a shaggy mass. Cover and rest in a warm spot for 1 hour.
02 -
Incorporate salt and olive oil into the dough. Mix thoroughly using a scrunching/pinching motion, pressing with fingers and folding until fully combined.
03 -
Transfer dough to a covered container and let rise in a warm location for approximately 1.5 hours. Perform stretch and folds every 30 minutes, forming a square shape. Alternative method: use coil folding technique.
04 -
Place dough on a well-oiled baking sheet or parchment-lined tray. Allow to rest at room temperature in a warm spot for 3-4 hours until bubbly and naturally spread. If using 10-inch cake pans, divide dough in half (500g each) and gently transfer to pans. Alternative option: refrigerate overnight (or up to 3 days) loosely covered with oiled plastic wrap.
05 -
Preheat oven to 230°C (450°F) with a baking stone or steel positioned in the center if available. Dimple the focaccia surface deeply by pressing fingers through the dough repeatedly across the entire surface.
06 -
Drizzle olive oil generously over the dimpled surface. Sprinkle with coarse salt and rosemary or preferred toppings.
07 -
Bake on the stone or steel for approximately 20 minutes until golden with a crispy bottom. If not using a stone/steel, position the focaccia in the bottom third of the oven to ensure proper base crispness.
08 -
Remove from oven and immediately drizzle with additional olive oil. Allow to cool slightly before slicing.
# Notes:
01 -
This focaccia can be baked directly from refrigerated state if using the overnight fermentation method.
02 -
A well-seasoned baking sheet is recommended, but parchment paper works well to prevent sticking.