Sourdough Focaccia

Ingredients

Dough

• 500 g bread flour (high‑protein)
• 100 g active sourdough starter (100% hydration)
• 400 g water, lukewarm
• 10 g fine sea salt
• 20 g olive oil

Toppings

• 2 tbsp extra‑virgin olive oil (for drizzling)
• 2 tbsp fresh rosemary leaves, chopped
• 1 tsp coarse sea salt flakes
• optional: sliced olives, halved cherry tomatoes, or caramelized onions

Instructions

1. Combine the water and starter in a large mixing bowl and stir to distribute the starter evenly.
2. Add the flour and mix until a shaggy dough forms, then let rest for 15 minutes (autolyse).
3. Sprinkle the salt over the dough and drizzle the olive oil, then knead briefly until the salt is fully incorporated.
4. Perform the first stretch‑and‑fold: reach into the bowl, pull the dough up, and fold it over itself; rotate the bowl and repeat 4‑5 times.
5. Cover the bowl and let the dough rest for 30 minutes, then repeat the stretch‑and‑fold three more times at 30‑minute intervals (total of four folds).
6. Allow the dough to bulk‑rise at room temperature until it has increased 50‑75% in volume, roughly 2‑6 hours depending on ambient temperature.
7. Generously oil a 9‑inch (23 cm) cast‑iron skillet or baking pan, then gently transfer the dough into the pan, spreading it to the edges without tearing.
8. Cover the pan tightly with plastic wrap and refrigerate overnight (12‑18 hours) for a slow fermentation.
9. In the morning, remove the pan from the fridge, uncover, and let the dough sit at room temperature for about 1 hour to relax.
10. Preheat the oven to 450 °F (230 °C) with a baking stone or heavy tray on the middle rack.
11. Drizzle the remaining olive oil over the dough, then scatter toppings.
12. Using wet fingertips, dimple the surface of the dough, creating shallow wells across the top.
13. Bake the focaccia for 22‑30 minutes, or until the crust is deep golden‑brown and the interior sounds hollow when tapped.
14. Transfer the focaccia to a wire rack, let it cool for 10‑15 minutes, then slice and serve warm.

Notes

If you prefer a softer crust, brush the baked focaccia with a little more olive oil while it’s still warm. The dough can be shaped in a rectangular pan for larger gatherings; just adjust baking time accordingly.