SOURDOUGH FOCACCIA

Sourdough focaccia cross-section showing open crumb
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INGREDIENTS
  • 1000g flour (00 or bread)
  • 800g water (85–90°F)
  • 300g sourdough starter
  • 28g salt
  • 2g active yeast (if < 65°F in your house)
  • Olive oil (generous)
  • Flaky sea salt
  • Fresh rosemary
METHOD
  1. Mix flour, water, and starter. Rest 30 minutes (autolyse).
  2. Add salt, mix until incorporated. Stretch and fold every 30 minutes for 2 hours (4 sets).
  3. Bulk ferment at room temperature 4–6 hours until doubled and jiggly.
  4. Pour generous olive oil into 2 sheet pans. Divide dough into 2 equal pieces, dimple with fingertips, spreading gently. Let relax and spread over 30 minutes.
  5. Dimple again, press rosemary into surface, drizzle more olive oil. Sprinkle flaky salt.
  6. Option A: Cold retard in fridge overnight for deeper flavor. Bake straight from fridge.
  7. Option B: Let proof at room temperature 1–2 hours until puffy.
  8. Bake at 450°F / 230°C for 22–28 minutes until deeply golden on top and bottom.
  9. Remove from pan immediately. Cool on a wire rack.
NOTES
  • The key to open crumb is a strong, active starter and not degassing during shaping.
  • Use a light-colored aluminum pan for better browning control.
  • The overnight cold retard develops significantly more flavor and is worth the wait.