Sourdough Focaccia
Light and crusty Sourdough Focaccia bread has an open and irregular crumb, crunchy crust and great chewy texture. Adapt the recipe with the toppings of your choice.
servings
Ingredients
Focaccia Dough
- 8 oz active sourdough starter (1 cup, 100% hydration)
- 10 oz warm water (1 ¼ cups)
- 2 ½ oz whole wheat flour (½ cup, see note)
- 12 ½ oz bread flour (2 ½ cups, see note)
- 1 ½ teaspoons table salt
- 2 oz olive oil (¼ cup)
Finish
- 2 oz olive oil (¼ cup)
- toppings of your choice
Instructions
Make the dough (day 1)
- In the bowl of a stand mixer, or in a large mixing bowl, combine 8 oz active sourdough starter with 10 oz warm water and 2 ½ oz whole wheat flour. Add 7 ½ oz bread flour to form a thick batter. Cover the bowl and set aside for 30 minutes.
- If using a stand mixer switch to the dough hook attachment. Add 1 ½ teaspoons table salt, 2 oz olive oil and the remaining flour, Knead on medium speed for 5 minutes. If mixing by hand stir in as much flour as you can, then turn the dough out onto a floured surface and knead by hand.
- The dough will start out quite sticky but will eventually clear the sides of the bowl and cling to the hook. If working by hand, keep your hands and the surface floured to prevent the dough from sticking. This is a fairly wet dough.
- Scrape the dough into a lightly oiled bowl, turning once to coat. Cover the bowl and set aside at room temperature for 3-5 hours of bulk fermentation. Every hour repeat the following procedure: Uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
- Put the dough in the refrigerator overnight. Alternately, you can go ahead with shaping the dough if you want to bake it the same day. The dough can be held in the refrigerator for up to 2 days.
Bake the Focaccia (Day 2)
- Take the dough out of the refrigerator. Lightly oil a 1/2 sheet pan or 12" skillet with 2 tablespoons olive oil. Place the dough onto the oiled pan (trying not to deflate too much) and flip it over to coat it with a film of oil. Use your fingers to spread the dough to a 1/2" thick square or rectangle if using a sheet pan or if using a skillet spread the dough to fill the pan. Allow the dough to rise for about 1 hour until well risen,., bubbly and puffy.
- Preheat the oven to 400°F. Use your fingers to dimple the top of the dough all over. Brush with the remaining 2 tablespoons of olive oil and sprinkle with toppings of your choice.
- Bake about 15-20 minutes until puffed and golden brown.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
You can replace the whole wheat flour with all purpose flour.
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