The Best Sourdough Focaccia Recipe
Servings: 10 slices
Ingredients
- 150 g starter
- 400 g water
- 500 g flour
- 10 g salt
Instructions
- Weigh and mix the wet ingredients together first
- Add the flour and allow to autolyse for 20-30 minutes
- Add salt to the dough and combine everything well. The dough will be very sticky, but don't worry, this will not be a probelem later (see my note about hydration above)
- Place the dough in a well oiled bowl and cover. Place dough in the fridge for 8-12 hours or overnight
- Take the dough out of the fridge and place it in a well oiled baking pan, large cast-iron skillet, or dutch oven
- Allow the dough to come to room temperature for about 2 hours (it’s okay if you need to go a little over or under this time as the dough is very forgiving)
- After a few hours, the dough should be fairly bubbly and puffy
- After the 2 hours has pasted, preheat your oven to 425 F.
- Coat your hands in olive oil and gently spread the dough out over the surface of the pan. You can really pull at it here but try not to flatten it with your hands.
- Drizzle with more olive oil and dimple the dough with your fingers or knuckles being sure to make large and small dents
- Add your toppings of choice, pressing them into the dough. I added sun-dried tomatoes, sea salt, and feta.
- Bake uncovered for 30 minutes
- Tint the bread with tin foil and bake for another 10 minutes
- This bread is best enjoyed hot and fresh from the oven