Simple sourdough focaccia

Ingredients

• 100 g Active Sourdough Starter (100% hydration, fed and bubbly)
• 200 g Water (room temperature)
• 30 g Olive Oil (extra‑virgin, plus extra for greasing pan)
• 400 g Bread Flour (high‑protein bread flour)
• 8 g Salt (fine sea salt)
• 10 g Seasonings of Choice (e.g., dried rosemary, garlic powder, Italian herbs; optional)
• 2 g Flaky Sea Salt (for finishing)

Instructions

1. Combine Starter, Water, and Oil

   Weigh the active sourdough starter, water, and olive oil into a large mixing bowl. Stir until the starter is fully dissolved and the mixture is uniform.

   Time: PT5M

2. Add Flour and Salt

   Add the bread flour and salt to the bowl. Mix with a spoon or hand until no dry flour clumps remain; the dough will be shaggy and sticky.

   Time: PT5M

3. Autolyse / Rest

   Cover the bowl with plastic wrap or a damp cloth and let the dough rest for 1 hour. This allows the flour to hydrate and the gluten to begin developing.

   Time: PT1H

4. First Stretch‑and‑Fold

   After the 1‑hour rest, perform a stretch‑and‑fold: wet your hand, grab a portion of dough, stretch it upward, then fold it over the rest of the dough. Rotate the bowl and repeat 4‑5 times until the dough feels smoother.

   Time: PT5M

5. Bulk Fermentation (First Half)

   Cover the bowl again and let the dough sit for 30 minutes.

   Time: PT30M

6. Second Stretch‑and‑Fold

   Repeat the stretch‑and‑fold technique once more, then cover the bowl.

   Time: PT5M

7. Bulk Fermentation (Overnight)

   Let the dough bulk ferment for 8‑10 hours overnight, preferably at room temperature. The dough should rise noticeably and become airy.

   Time: PT9H

8. Prepare Pan and Transfer Dough

   Generously grease the 9×13‑inch baking pan with olive oil. Dump the fermented dough onto the pan, gently spreading it to the edges.

   Time: PT5M

9. Fold Edges and Flip

   Fold the outer edges of the dough toward the center, then flip the pan upside‑down so the folded side is on top. This creates a thicker border.

   Time: PT3M

10. Second Proof in Pan

    Cover the pan loosely with plastic wrap and let the dough rest for 1‑2 hours. It should relax, spread slightly, and become puffy.

    Time: PT1H30M

11. Season and Dimple

    Drizzle a little olive oil over the surface, sprinkle your chosen seasonings, and use your fingertips to dimple the dough about 1‑2 cm deep, spacing the dimples evenly.

    Time: PT5M

12. Bake

    Place the pan in a pre‑heated 425°F oven and bake for 30 minutes, or until the top is golden‑brown and the edges are crisp.

    Time: PT30M

    Temperature: 425°F

13. Finish and Cool

    Remove the pan from the oven, sprinkle flaky sea salt over the hot bread, and let it cool in the pan for 10 minutes before transferring to a wire rack.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g