Sourdough Focaccia
This recipe is for people who already have an established sourdough starter. If you would like to learn how to make a starter, please follow my method here. Sourdough baking is delicious and addictive. The breads are so beautiful and easy to digest, once you learn how to do it, you will be hooked! This sourdough focaccia is no exception.
Sourdough Focaccia
This sourdough focaccia has amazing flavor!
Ingredients
- 100 g Fed Sourdough Starter
- 500 g Bread Flour
- 10 g Salt
- 400 g Water
- Extra Virgin Olive Oil (lots of it)
- Coarse Sea Salt
Instructions
Feed your starter – 3 pm
- You should be familiar with how long your starter takes to double in size. So the timing depends on that. My starter takes about 3 hours to double. So I feed it in the afternoon around 3pm.
- Take 50 g of your starter and feed it 50g Bread flour and 50g water. Allow it to double in size.
Making the dough – 6pm
- Once the starter has doubled, add it to a bowl with 400g of room temp water and 500g of Bread flour.
- Mix well and let the dough sit for 1 hour to hydrate (autolyse). After 1 hour, add salt and mix well. Stretch and fold the dough onto itself 4x around. Let it sit for 30 mins covered.
- After 30 mins, stretch and fold the dough onto itself 4x around.
Bulk Rise – 7:30/8pm
- Cover it and let it rise overnight at room temp on your kitchen counter. It will triple in size.
Next Morning – 8am
- Drizzle a little olive oil into a 9×12 baking dish. Add parchment paper (the oil will help it stick), drizzle a healthy amount of olive on top of the parchment paper, and dump the dough onto the oil. Fold it onto itself like a letter and flip it over so it is all coated in olive oil. Cover and let it rise for 2 hours.
- Preheat the oven at 425℉.
- Once puffy, drizzle the top with more olive oil. Oil your fingers so the dough doesn't stick to you, start dimpling the dough with your fingertips.
- At this point you can add any toppings you like. I added cherry tomatoes, dried oregano, and garlic oil. Sprinkle with course sea salt to taste.
- Bake on the bottom rack of your oven for 30 – 40 mins depending on your oven.
- Remove the focaccia from the pan and place on a wire rack to cool.
- **Note: the timing can be adjusted to your schedule and what works for you. This schedule is just a suggestion to give you an idea of how calculate when to start.
