Effortless Sourdough Focaccia Bread (Print Version)
# Ingredients:
→ For Starting the Sourdough
01 -
50g (7 tablespoons) room-temp water
02 -
25g (1¾ tablespoons) active sourdough starter
03 -
50g (3½ tablespoons) all-purpose flour
→ Making the Dough
04 -
430g (about 1¾ cups + ½ tablespoon) water
05 -
8g (1½ teaspoons) salt
06 -
500g (4 cups) all-purpose or bread flour
07 -
Your prepared and bubbly sourdough starter
→ For the Topping
08 -
½ cup pitted and sliced Kalamata olives
09 -
2 tablespoons fresh rosemary leaves
10 -
¼ cup olive oil (and some extra for drizzling)
11 -
1-2 teaspoons flaky sea salt
# Instructions:
01 -
Feed the starter in the evening or morning before baking day. Leave it out until it's grown to twice its size and is full of bubbles. If feeding overnight, adjust quantities (20g starter to 60g each of flour and water) so it doesn't overflow before morning.
02 -
Mix your starter with water in a big bowl to break it up. Toss in the salt and flour, then use a spoon or spatula to bring it all together. The dough will look uneven and wet, but that's exactly how it should be!
03 -
In intervals of 30 minutes over 2 hours, you'll stretch and fold the dough 4 times. Pull up a dough section, fold it down, then rotate the bowl and repeat until every side is stretched. Cover between sets with a slightly damp cloth to keep it moist. It'll start looking smoother as you go.
04 -
Let the dough sit at room temperature for 2-4 hours until you spot lots of bubbles on the surface. If your kitchen's cold, try placing it somewhere warm, or put it in a turned-off oven with a mug of hot water for extra heat.
05 -
Pop the dough into a bowl with a tight lid or cover it with wrap. Refrigerate anywhere from overnight to 36 hours. The longer it chills, the tangier your final bread will taste thanks to the extended fermenting time.
06 -
Coat a 9x13-inch pan with a generous splash of olive oil. Line with parchment paper if sticking worries you, then oil that too. Drop your cold dough straight in, letting it rest for 10 minutes. With oiled fingers, push the dough towards the edges. If it fights back, let it relax a few more minutes and try again.
07 -
Put the pan in a warm spot for 3-5 hours. The dough should look airy and bounce a bit when nudged. Cover with plastic wrap or a damp towel, or brush with olive oil to keep it from drying out as it rises.
08 -
Turn your oven on to 450°F (230°C) to preheat. Once the dough's risen, pour a little olive oil across it. With oiled fingers, press deep dimples into the dough all over its surface. Make sure you go all the way to the bottom of the pan.
09 -
Firmly press the olive pieces into the dimpled dough. Sprinkle rosemary leaves on top and gently press them in. Finish with plenty of flaky salt for added flavor.
10 -
Place the pan in the oven and bake for 25-30 minutes. You're looking for a deeply golden crust and edges pulling slightly away from the pan. Cover loosely with foil if it browns too fast.
11 -
After pulling it from the oven, let it sit in the pan for 3-4 minutes. Then carefully move it to a rack to cool for 10-15 minutes more. Warm focaccia is incredible, so enjoy a slice while it's still cozy!
# Notes:
01 -
US measuring cups are smaller compared to metric. For accuracy, rely on a kitchen scale instead of cup or spoon measurements.
02 -
Store leftover focaccia in a container or wrapped in a towel at room temperature for two days. You can also freeze it for three months!
03 -
Don’t hesitate to swap the toppings. Cherry tomatoes, garlic, thyme, or a mix of herbs are all amazing options.
04 -
Keeping your dough in the fridge longer (up to 36 hours) will create an even tangier and richer bread flavor.