The BEST Sourdough Focaccia Tutorial on YouTube

Ingredients

• 25 g Sourdough Starter (active starter taken from the fridge; will be fed before use)
• 50 g Water (for feeding the starter; room temperature)
• 50 g All-Purpose Bread Flour (for feeding the starter; King Arthur brand recommended)
• 325 g Water (room temperature, for the dough)
• 10 g Kosher Salt (can substitute with table salt or sea salt)
• 100 g Fed Sourdough Starter (starter after feeding; should be doubled in size)
• 450 g All-Purpose Bread Flour (King Arthur bread flour preferred for high protein)
• 75 g Extra Virgin Olive Oil (divided: 25 g for dough, 25 g for pan, 25 g for topping)
• 2 tsp Dried Rosemary (about a few teaspoons; can use fresh rosemary if preferred)
• 2 tsp Flaky Sea Salt (for topping; kosher salt can be used in a pinch)

Instructions

1. Feed the Starter

   Combine 25 g of cold starter with 50 g water and 50 g bread flour in a jar. Stir until a pancake‑like batter forms, stretch a rubber band around the top, cover with the lid, and let sit.

   Time: PT5M

2. Starter Fermentation

   Allow the fed starter to rise at room temperature for 4–6 hours, or until it has doubled in volume.

   Time: PT6H

3. Mix Dough Base

   In a large mixing bowl, dissolve 10 g kosher salt into 325 g water. Add the doubled starter (100 g) and stir. Then add 450 g bread flour and mix with a spoon or fork until a shaggy mass forms.

   Time: PT5M

4. Autolyse Rest

   Cover the bowl with a kitchen towel and let the dough rest for 30 minutes at room temperature.

   Time: PT30M

5. Incorporate Olive Oil

   Drizzle 25 g extra virgin olive oil over the rested dough. Using fingertips, squeeze and fold the oil into the dough until fully absorbed and the dough feels smoother.

   Time: PT2M

6. First Stretch & Fold Set

   Perform 10–20 stretch‑and‑folds: pull an edge of the dough upward, then fold it over the top. Rotate the bowl and repeat until the dough tightens.

   Time: PT5M

7. Rest Between Folds

   Cover with the towel and let rest for 30 minutes.

   Time: PT30M

8. Second Stretch & Fold Set

   Perform 4–5 stretch‑and‑folds; the dough will be easier to handle.

   Time: PT5M

9. Rest Between Folds

   Cover and rest another 30 minutes.

   Time: PT30M

10. Third Stretch & Fold Set

    Perform a final 4–5 stretch‑and‑folds.

    Time: PT5M

11. Overnight Bulk Fermentation

    Lightly oil the glass bowl, flip the dough seam‑side down into it, cover with the lid, and let rise at room temperature for 6–8 hours (about 7 hours) until doubled.

    Time: PT7H

12. Shape Into Pan

    Oil the bottom and sides of a 9 × 13 in non‑stick pan with 25 g olive oil. Gently flip the dough into the pan, smooth the top, and drizzle another 25 g olive oil over the surface.

    Time: PT5M

13. Final Proof

    Cover the pan tightly with plastic wrap or an airtight lid. Let proof at room temperature for 3–5 hours, until the dough nearly fills the pan.

    Time: PT4H

14. Preheat Oven

    Preheat the oven to 450 °F (232 °C) for 30 minutes. Use a pizza steel, baking stone, or the oven rack directly.

    Time: PT30M

    Temperature: 450°F

15. Top and Dimple

    Drizzle the final 25 g olive oil over the dough, sprinkle dried rosemary and flaky sea salt, then wet your fingertips with oil and press dimples into the surface.

    Time: PT5M

16. Bake

    Place the pan in the preheated oven and bake for 30–35 minutes, until the crust is deep golden brown and the bottom sounds crisp when tapped.

    Time: PT32M

    Temperature: 450°F

17. Cool

    Remove the loaf from the pan onto a cooling rack and let cool at least 30 minutes before slicing.

    Time: PT30M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g