Sourdough Focaccia

5 from 9 votes

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!

Prep Time15

Cook Time40

Rise Time7

Total Time7 55

Course: Bread

Cuisine: Italian

Servings: servings

Author: Emily Christensen

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 the flour is combined. Let sit at 75°F 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 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 at 75°F, the first rise (including stretch and folds) will take about 4-5 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 at 75°F until it doubles in size and is puffy, about 2-3 hours later.
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 30-35 minutes in a dark pan (a glass pan takes about 40 minutes) or until cooked through. The temperature of the dough should read between 195°F-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