focaccia bread

• Prep Time: 30 minutes (active)

• Bulk Fermentation: 4–6 hours (room temp)

• Proofing Time: Overnight (cold ferment)

• Bake Time: 25–30 minutes

• Total Time: 16–20 hours

• Skill Level: Intermediate

• Yield: One 9×13-inch pan of focaccia (serves 8–10)

 Ingredients

 Dough:

• 500g (4 cups) bread flour or all-purpose flour

• 375g (1 ½ cups + 1 tbsp) water (75% hydration)

• 100g (heaping ⅓ cup) active sourdough starter (100% hydration)

• 10g (2 tsp) fine sea salt

• 25g (2 tbsp) olive oil (plus more for greasing and topping)

 Suggested Toppings:

• Flaky sea salt

• Fresh rosemary

• Cherry tomatoes

• Sliced olives

• Thin red onion slices

• Roasted garlic cloves

Feel free to customize your toppings — sweet, savory, or minimalist.

 Tools You’ll Need

• Digital scale (recommended for accuracy)

• Mixing bowl

• Bench scraper or spatula

• 9×13-inch baking pan or sheet pan

• Plastic wrap or a damp towel

• Parchment paper (optional)

• Olive oil brush (optional)

 Step-by-Step Instructions

Step 1: Feed Your Starter

Ensure your sourdough starter is active and bubbly. Feed it 4–6 hours before mixing your dough (or the night before if needed). It should pass the “float test” — a spoonful of starter floats in water.

Step 2: Mix the Dough

In a large bowl, combine:

• 500g flour

• 375g water

• 100g active sourdough starter

Mix by hand or spatula until no dry bits remain. Cover and let rest for 30 minutes (autolyse). After resting, add 10g salt and 25g olive oil. Incorporate thoroughly using the “pinch and fold” method until the dough becomes smooth and slightly elastic.

Step 3: Bulk Fermentation + Stretch and Folds

Let the dough rise at room temperature for 4–6 hours, performing 3–4 sets of stretch and folds every 30–45 minutes during the first 2 hours:

1. Wet your hands.

2. Gently lift one edge of the dough, stretch upward, and fold it over itself.

3. Repeat on all four sides.

This builds gluten strength and encourages rise without kneading.

Step 4: Cold Fermentation (Overnight Proof)

After bulk fermentation, drizzle olive oil into your 9×13-inch baking pan. Transfer the dough into the pan and gently stretch it toward the corners. It’s okay if it resists; it will relax overnight.

Cover the pan with plastic wrap and refrigerate overnight (8–12 hours). This cold retard develops deeper flavor and improves structure.

Step 5: Final Rise & Dimpling

The next day, remove the pan from the fridge and let it come to room temperature for 45–60 minutes.

Once puffy and relaxed, dimple the dough:

• Drizzle more olive oil over the surface.

• Use your fingers to firmly press into the dough, creating dimples.

• Press in your toppings of choice (rosemary, tomatoes, garlic, etc.).

• Sprinkle flaky salt generously on top.

Step 6: Bake

Preheat your oven to 450°F (230°C). Bake for 25–30 minutes, or until:

• The top is golden brown

• The sides are crisp and pulling away from the pan

• Internal temperature reaches ~200°F (93°C)

If needed, broil for 1–2 minutes at the end to get a deeply golden crust.

Step 7: Cool & Serve

Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack.

Slice into squares or strips. Serve warm with:

• Olive oil + balsamic vinegar

• Tomato soup

• Fresh salad

• Charcuterie boards

• Or enjoy plain — it’s that good.

 Serving Suggestions

Sourdough focaccia is infinitely versatile. Here are a few delicious ways to enjoy it:

• As a sandwich bread: Slice in half and fill with mozzarella, tomato, and basil.

• As an appetizer: Serve warm with olive oil, pesto, or whipped ricotta.

• With soup or salad: A perfect side for tomato bisque, minestrone, or a green salad.

• As pizza focaccia: Add cheese + marinara during the last 10 minutes of baking.

 Storage & Freezing

• Room Temp: Store in a sealed container for 2 days.

• Fridge: Keeps for up to 4 days; reheat in oven for best texture.

• Freezer: Wrap individual slices and freeze up to 2 months. Reheat from frozen at 375°F for 8–10 minutes.

 Expert Tips

• Use bread flour for better chew and open crumb, but all-purpose flour works well too.

• Hydration matters: This dough is sticky — don’t add extra flour. Use wet hands to handle.

• Cold ferment for flavor: A long, cold proof adds depth and prevents over-proofing.

• Olive oil is key: Be generous on top and bottom for that classic focaccia crust.

• Customize toppings: Try caramelized onions, roasted red peppers, za’atar, or grapes + rosemary for sweet-savory versions.

 Nutrition (Approx. per serving – 1 of 10 pieces)

Nutritional values will vary based on toppings and portion size.