Sourdough Focaccia

Ingredients

Equipment Needed

• •9x13-inch metal baking pan or rimmed half sheet pan
• •Bowl scraper or flexible spatula
• •Instant-read thermometer
• •Wire cooling rack

Instructions

1. 1

   Mix the dough

   In a large bowl, combine the warm water and sourdough starter. Stir until the starter dissolves and the water turns cloudy. Add the flour and mix with a wooden spoon or your hand until no dry patches remain. The dough will look rough and shaggy. This is correct. Cover the bowl with a damp towel and let it rest for 30 minutes. This autolyse period allows the flour to hydrate fully before you add salt.

   Your starter should be active and bubbly, having doubled within 4-8 hours of its last feeding. A spoonful dropped in water should float.
2. 2

   Add salt and olive oil

   Sprinkle the fine sea salt over the dough. Drizzle 2 tablespoons of olive oil on top. Using wet hands (this prevents sticking), squeeze the dough through your fingers repeatedly. Fold it over itself, rotate the bowl, and repeat. Work the salt and oil throughout until the dough feels cohesive, about 2 minutes. It will still be sticky. Cover and rest for 30 minutes.

3. 3

   Perform stretch and folds

   With wet hands, reach under one side of the dough, stretch it upward until you feel resistance, and fold it over the center. Rotate the bowl 90 degrees and repeat. Complete four folds total, one on each side. The dough will tighten and become smoother with each set. Cover and rest 30 minutes. Repeat this folding process three more times, for a total of four sets over two hours. By the final set, the dough should feel pillowy, hold its shape, and show small bubbles beneath the surface.

   Gentle hands. You're building structure, not punching down. Each fold strengthens the gluten network that traps fermentation gases.
4. 4

   First rise (bulk fermentation)

   After the final fold, cover the bowl tightly and leave it at room temperature (70-75°F) until the dough has grown by about 50% and looks puffy with visible bubbles. This takes 3-4 hours in a warm kitchen, longer if your space runs cool. The dough should jiggle when you shake the bowl.

5. 5

   Transfer and refrigerate

   Pour 2 tablespoons of olive oil into a 9x13-inch baking pan or rimmed sheet pan. Tilt to coat the bottom and sides. Using a bowl scraper or wet hands, gently release the dough from the bowl and transfer it to the oiled pan. Don't worry about shaping. Just let it settle. Drizzle another tablespoon of oil over the top. Cover tightly with plastic wrap and refrigerate for 12-24 hours. This cold fermentation develops complex flavor and makes the dough easier to handle.

   Longer cold fermentation means more sour flavor. Pull it at 12 hours for milder bread, 24 for more tang.
6. 6

   Warm and stretch the dough

   Remove the pan from the refrigerator 2-3 hours before baking. The dough needs to warm up and complete its final rise. After 30 minutes at room temperature, use oiled fingertips to gently press and stretch the dough toward the corners of the pan. It will resist. That's fine. Cover and wait 30 minutes. Stretch again. Repeat until the dough fills the pan, which may take 2-3 stretching sessions. Don't force it. The gluten relaxes with time.

7. 7

   Dimple and top

   Preheat your oven to 450°F (230°C) with a rack in the center position. When the dough fills the pan and looks puffy and alive (it should spring back slowly when poked), drizzle the remaining tablespoon of olive oil over the surface. Dip your fingertips in the oil on top, then press straight down through the dough to create deep dimples. Work across the entire surface. These wells collect olive oil during baking and create the signature texture. Scatter flaky sea salt generously over the top. Press rosemary leaves into some of the dimples if using.

   Be aggressive with the dimpling. Press all the way to the bottom of the pan. The dough recovers during baking.
8. 8

   Bake until golden

   Place the pan on the center rack and bake for 22-28 minutes, rotating once at the halfway mark. The focaccia is done when the top is deeply golden, the edges pull away from the pan, and the bottom sounds hollow when you lift a corner and tap. The internal temperature should read 205-210°F on an instant-read thermometer. Don't underbake. A pale focaccia is a sad focaccia.

9. 9

   Cool and serve

   Transfer the pan to a wire rack. After 5 minutes, use a spatula to slide the focaccia directly onto the rack. This prevents the bottom from steaming and losing its crispness. Let it cool for at least 15 minutes before cutting. The structure needs time to set. Slice into squares or tear into pieces. Serve warm or at room temperature with good olive oil for dipping.

Chef Tips

• •Buy the best olive oil you can afford. It's not just an ingredient here; it's a finishing element that you taste in every bite. Save the bland stuff for sautéing.
• •A metal pan produces a crispier bottom than glass or ceramic. If you have a half sheet pan (13x18 inches), use it for thinner, crispier focaccia.
• •Temperature matters. If your kitchen runs cold, the bulk fermentation may take 5-6 hours. If it runs warm, check at 2 hours. Use your eyes, not the clock.
• •Day-old focaccia makes extraordinary sandwiches. Split it horizontally and fill with roasted vegetables, fresh mozzarella, prosciutto, or whatever inspires you.
• •The dough freezes beautifully after the cold fermentation. Thaw overnight in the refrigerator, then proceed with warming and stretching.

Advance Preparation

• •The dough requires 12-24 hours of refrigeration, so plan to start this recipe two days before serving.
• •Feed your sourdough starter 8-12 hours before mixing the dough to ensure peak activity.
• •Focaccia is best eaten the day it's baked but stays good for 2 days wrapped at room temperature. Reheat in a 350°F oven for 5 minutes to restore crispness.
• •Unbaked, shaped dough can be frozen for up to 2 weeks. Thaw in the refrigerator overnight, bring to room temperature, dimple, and bake as directed.

Frequently Asked Questions

Nutrition Information

1 serving (about 90g)