Sourdough Focaccia
This Sourdough Focaccia has a soft and fluffy texture on the inside and crisp and chewy on the out. It is a naturally leavened, no-knead method that can be made in just one day!
Servings: 12 servings
Equipment
Ingredients
- 400 grams water 1 ¾ cups
- 10 grams salt 1 ½ teaspoon
- 150 grams active sourdough starter ½ cup + 2 Tablespoons
- 500 grams bread flour 3 ⅔ cups
- 60 grams olive oil, divided 4 tablespoons
Instructions
- In a bowl or straight edge container, mix together the water, active and bubbly sourdough starter, and salt until the starter is dissolved. Add the bread flour and mix until a shaggy dough is formed. Let sit in a warm spot covered for about 30 minutes. I like to cover with a lid or dinner plate instead of a tea towel so that the dough doesn’t dry out.400 grams water, 10 grams salt, 150 grams active sourdough starter, 500 grams bread flour
- Perform 2-3 sets of stretch and folds to develop the dough with at least a 30 minute rest in between each set. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time.
- Continue to let the dough rise for bulk fermentation until it is risen 50% and is jiggly with bubbles forming around the sides of the bowl. With dough in the mid 70’s ℉, the first rise (including stretch and folds) will take about 5 hours total.
- Spray a 9x13 inch pan with non-stick spray and then coat with 2 Tablespoons of olive oil. Dump dough into the pan. Flip once to coat both sides with oil. Cover and let sit in a warm spot until it doubles in size and is puffy. With the dough staying in the mid 70's Fahrenheit this will take another 2 hours. 60 grams olive oil, divided
- Once the dough is puffy and ready, preheat the oven to 425℉
- Spread 2 Tablespoons of olive oil on top of the dough. Dimple the dough with your fingers and bake for about 25-30 minutes in a dark pan (a glass pan takes about 40 minutes) or until cooked through. The temperature of the dough should read between 195F-210℉.
- Let cool on a cooling rack and serve warm!
Notes
- See sample schedule included in the post above.
- Make sure to let the dough get puffy and rise fully. Baking it too early will result in a denser focaccia.
- To speed up the process, find a warmer spot for the dough to rise. Using warm ingredients in the dough will help with this as well.
- If you want to bake the next day, place the dough in the fridge after the first rise. Remove the dough from the fridge in the morning. Place in a oiled 9×13″ pan and let rise until puffy and doubled in size.
- Add dough to a straight edge container so you can easily see when the dough has risen 50%.
Nutrition
Serving: 1slice | Calories: 206kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 326mg | Potassium: 42mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 8mg | Iron: 0.4mg
