Ingredients
Scale
- 20 g sourdough starter
- 100 g water
- 100 g bread flour
- 390 g warm water
- 200 g active sourdough starter
- 15 g olive oil or avocado oil
- 10 g sugar
- 500 g bread flour
- 10 g salt
- 40 g olive oil (divided)
- 30 g water
- 1 tsp coarse sea salt
Instructions
- Feed your starter the night before by mixing 20 g sourdough starter with 100 g water and 100 g bread flour. Cover loosely and let it ferment overnight at room temperature.
- In the morning, combine 390 g warm water, 200 g active sourdough starter, 15 g olive oil, and 10 g sugar in a large bowl. Then add 500 g bread flour and 10 g salt, mixing until no dry flour remains.
- Cover the bowl and place it in a warm spot, around 80°F (27°C), for 30-40 minutes.
- Perform stretch and folds by lifting and folding the dough from four points around the bowl every 30-45 minutes, a total of three rounds, letting it rest between each fold.
- Do coil folds every 30 minutes, lifting the dough and folding the ends under itself from different sides, for a total of four rounds, wetting your hands as needed to prevent sticking.
- When the dough has doubled in size and is covered in tiny bubbles, it’s ready to transfer to a pan, which should take about 5.5-6 hours.
- Optionally, refrigerate the dough overnight for a more sour flavor. Allow it to warm up for 1-2 hours before proceeding.
- Drizzle 10 g olive oil into a 9×13-inch pan and gently place the dough into the pan, stretching it to fill the corners. Cover and let it proof again in a warm spot.
- After 2-3 hours, once puffy, drizzle the remaining oil and water over the surface, sprinkle with coarse sea salt, and dimple the dough.
- Preheat the oven to 500°F (260°C) and bake the focaccia for 30 minutes at 450°F (232°C), rotating halfway through.
- Let cool in the pan for 5 minutes before transferring to a cooling rack, allowing it to cool for at least an hour before slicing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure warm water is around 80°F (27°C) for optimal fermentation.
Use a wet scraper for easier handling of the dough during stretches and folds.
For deeper flavor, consider the optional overnight cold proof.
- Prep Time: 45 minutes
- Cook Time: 555 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg