Sourdough Focaccia Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">300g bread flour</li><li class="ingredients-single-item">175g water, room temperature</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">20g olive oil (plus extra for the pan and topping)</li><li class="ingredients-single-item">5g honey (optional, helps with browning)</li><li class="ingredients-single-item">Fresh rosemary (or thyme, oregano)</li><li class="ingredients-single-item">Flaky sea salt</li><li class="ingredients-single-item">Optional toppings: cherry tomatoes, olives, thinly sliced red onion, roasted garlic</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">25cm × 35cm (10 × 14 inch) baking pan or cast iron skillet</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Large mixing bowl</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine your active sourdough starter, water, and honey (if using). Mix well until the starter is fully dissolved. This ensures even distribution of the wild yeast throughout your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the bread flour and mix with your hands or a dough scraper until no dry flour remains. The dough will look shaggy and rough – this is perfect! Cover and let rest for 30 minutes. This autolyse period allows the flour to fully hydrate and begins gluten development without kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>After the rest, add salt and 10g of olive oil to the dough. Use wet hands to incorporate by squeezing and folding the dough. The dough may seem to resist the oil at first, but keep working it in gently. This oil addition creates that characteristic tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cover the bowl and let the dough ferment at room temperature (about 21°C) for 4-6 hours, performing 3-4 sets of stretch and folds during the first 2 hours, spaced 30 minutes apart. For each fold, wet your hands, grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl 90 degrees and repeat until you've gone around the bowl completely. This builds strength without degassing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When the dough has nearly doubled and shows bubbles on the surface, generously coat your baking pan with 5-10g of olive oil. The oil should fully cover the bottom of the pan – this is what creates the signature crispy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a dough scraper, gently transfer the dough to the oiled pan, being careful not to deflate it. Drizzle the remaining olive oil on top and gently stretch the dough toward the edges. If it resists, let it rest for 15-20 minutes, then try again. The dough might not reach all corners yet – that's fine!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the pan and let the dough rise for another 2-3 hours at room temperature, or place it in the refrigerator for 8-24 hours for a slow, flavor-developing cold fermentation. The extended fermentation creates complex, tangy flavors that make sourdough focaccia special.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When ready to bake, preheat your oven to 220°C. If your dough was refrigerated, let it sit at room temperature for 1-2 hours before baking. The dough should now be puffy and filling the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Drizzle another tablespoon of olive oil over the dough. With wet or oiled fingertips, firmly press straight down into the dough all over, creating the classic focaccia dimples. Press all the way to the bottom without tearing the dough. These dimples prevent the dough from rising unevenly and create pockets to hold olive oil and toppings.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sprinkle with flaky sea salt and your chosen herbs or toppings, pressing them gently into the dough. The salt crystals will partially dissolve during baking, creating pockets of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 20-25 minutes until deeply golden brown on top and bottom. The internal temperature should reach about 95°C when fully baked. Don't be afraid of a dark golden color – it means flavor! If your focaccia is browning too quickly, lower the temperature to 200°C and continue baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and immediately transfer to a cooling rack to maintain the crisp bottom. For extra flavor, brush with more olive oil while hot. Allow to cool for at least 20 minutes before slicing to let the crumb structure set. Your sourdough focaccia will keep for 2-3 days wrapped in a clean kitchen towel, or freeze sliced pieces for up to 3 months.</li></ol>