Sourdough Focaccia Bread
Light and fluffy focaccia with the tang of sourdough, this easy to make recipe is a crowd-pleaser.
Ingredients
- 50-100 g Bubbly and Active Sourdough Starter
- 10 g Salt
- 440 g Water
- 512 g Flour (see note)
- 3 Tbsp Olive Oil
- Flaky salt and/or other toppings of your choice (cherry tomatoes, roasted garlic, rosemary, etc.)
Instructions
- Add sourdough starter, water, and salt to a bowl. Mix with a spatula or fork until well blended.
- Add flour and mix until a dough forms.
- Cover with plastic wrap or a damp towel and let rest 30 minutes.
- Do a "pinch and fold"—pinch the outer edge of the dough ball and fold it to the centre. Do this 8-10 times around the dough ball.
- Gently rub the top of the dough ball with a splash of oil.
- Cover and let rest 4-18 hours, until doubled in size.
- Once doubled in size, drizzle about 2 Tbsp oil into a 9x13 baking dish. Optionally, you can spray or grease the sides of the dish to help prevent sticking.
- Scoop dough into baking dish. It should form an oval. Fold the dough so it roughly looks like a rectangle and flip the dough so the seam side is down.
- Cover and let rest 4-6 hours. During this time you could prep any optional toppings that need prepping, such as roasting garlic.
- Heat oven to 425℉.
- Rub oil on your hands and press down on the dough, creating dimples across the top. Sprinkle with flaky salt and add any toppings you wish.
- Bake for 25 minutes until golden brown.
- Let rest at least 20 minutes before slicing. If it's hot while slicing, moisture may evaporate, leaving a dryer, denser bread.
Notes
Note on flour:
If you're in Canada, all-purpose flour should be fine. I opt to use a blend of about 20% whole wheat flour and 80% all-purpose flour.
If you're outside of Canada, you will have better results using bread flour.
(Canada's all-purpose flour is similar to bread flour in the rest of the world.)