Easy Sourdough Focaccia
A beginner-friendly, soft and airy sourdough focaccia that you can customize with any toppings you like.
Equipment
Ingredients
Dough
bread flour
500 g
water
375 ml
sourdough starter
100 g
olive oil
15 ml
salt
10 g
Topping
olive oil
30 ml
fresh rosemary
2 tbsp
flaky sea salt
5 g
Instructions
Mix the dough
Combine flour, water, sourdough starter, olive oil and salt in a large bowl until no dry flour remains.
Bulk fermentation
Cover the bowl and let the dough rest at room temperature for 4 hours, performing a stretch-and-fold every hour.
Cold proof
Place the covered bowl in the refrigerator for 8-12 hours for slow fermentation and flavor development.
Shape the focaccia
Oil a baking sheet, transfer the dough, and gently stretch it to fill the pan. Let it rest 30 minutes.
Dimple and add toppings
Drizzle olive oil over the dough, dimple deeply with your fingertips, sprinkle rosemary and flaky salt.
Bake
Bake in a preheated oven at 220°C for 20-25 minutes until the top is golden brown and crisp.
Original recipe
Storage
Wrap tightly in foil before freezing. Reheat directly from frozen or thawed.
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