Fluffy Sourdough Focaccia (Print Version)
# Ingredients:
→ Toppings & Oil
01 -
Use any herbs you like, fresh or dried
02 -
6 tablespoons of extra virgin olive oil, split up
→ Dough Base
03 -
450g warm water (1 ¾ cups + 2 tbsp), around 80-90°F
04 -
10g kosher salt (2½ tsp), plus a sprinkle for garnish
05 -
100g sourdough starter discard (½ cup), no older than 1 week
06 -
500g bread flour (4 cups + 3 tbsp)
# Instructions:
01 -
Grab a big bowl and stir together bread flour, warm water, sourdough starter, and salt until everything’s combined. It’ll look kind of like a wet batter. Cover the bowl and let this sit for 15 minutes.
02 -
With hands that are damp, lift one side of the dough, stretch it up, and fold it over itself. Turn the bowl 90°, and repeat this up to 16 times. Cover it, let it rest 15 minutes, and do this whole routine five more times (6 rounds total).
03 -
Take a clean bowl, drizzle in 2 tablespoons of olive oil, and plop in the dough. Roll the dough around to coat it, cover the bowl, and let it rest at room temp for about 4 hours, until it doubles in size. The room should be about 75°F.
04 -
Line your baking pan with parchment and add 2 tablespoons of olive oil. Put the dough in and spread it out toward the edges. If it keeps springing back, rest it for 10 minutes and try again.
05 -
Cover the dough and leave it alone until it gets nice and puffy. This will take around 2 hours. If you want the taste to be tangier, let it chill in the fridge overnight. The next day, bring it to room temp and proof it for 2-4 hours before baking.
06 -
Heat up your oven to 375°F. Using fingers coated in oil, make dimples all over the top of the dough. Drizzle on the last 2 tablespoons of olive oil, sprinkle on salt and herbs, and bake it for 25-30 minutes until golden. Let it cool for 10 minutes before slicing.
# Notes:
01 -
You can bake it the same day, or let it rest overnight to boost the flavor
02 -
Store leftover focaccia in a sealed container at room temp for 2 days, or pop it in the freezer for up to 3 months