Sourdough Focaccia Bread
Ingredients
- 50 g bubbly, active starter (1/4 cup)
- 375 g cool water (1 1/2 cup)
- 20 g honey (1 tbsp)
- 500 g all purpose flour (4 cups plus 2 tbsp)
- 9 g fine sea salt (1 1/2 tsp)
- 45 g olive oil (3 tbsp), for coating the pan
Optional Toppings
- Rosemary sprigs
- Garlic cloves
- Flaky salt
- Everything Bagel Seasoning
- Cheese & Garlic
- Cheese & Jalapenos
Instructions
Make the Dough
- In the evening, whisk the starter, water and honey together in a large bowl with a fork. Add the flour and salt.
- Mix to combine, then finish by hand to fully incorporate the flour. The dough will be very sticky.
Bulk Rise
- Cover the bowl with a damp towel and let rise overnight at room temperature, about 12 - 18 hours. The dough will double in size (or more) and look stringy when removed from the bowl. There might be a few bubbles on the surface as well.
Second Rise
- In the morning, pour the olive oil onto the rimmed baking vessel (sheet pan, stoneware, etc.) Use your hands to evenly coat the bottom and sides.
- Remove the dough onto the baking vessel, and then flip it over so that both sides are coated in the oil. You don't need to pull or stretch the dough at this time. It will look like a blob.
- Cover and let rest for 1 1/2 to 2 hours, or until very puffy.
Assemble the Focaccia
- Preheat your oven to 425 degrees F.
- Gently stretch the dough to cover the baking vessel. It does not have to cover the entire vessel.
- Use your fingertips to dimple the dough, pressing straight through to the bottom of the pan.
- If using press your toppinging into the dough.
Bake
- Bake the focaccia for 25 to 30 minutes or until crisp and golden brown.
- Remove from the oven, and cool before cutting into wedges. Serve warm.
Storage
- Focaccia will last up to 2 days, wrapped in foil at room temperature. For the best texture, reheat gently to serve.