Focaccia is one of those breads that feels special without being complicated. With its golden crust and soft, airy crumb, it’s perfect for a family dinner or an afternoon snack. This sourdough version brings out a depth of flavor that only time can create, and it’s surprisingly easy to make. Whether you keep it simple with olive oil and salt or add your favorite toppings, this recipe is sure to become a go-to in your kitchen.
INGREDIENTS:
INTRUCTIONS:
1. Mix the Dough
In a large bowl, combine water, sourdough starter, and salt. Add the bread flour and mix until a shaggy, wet dough forms.
2. Rest the Dough
Drizzle 2 tablespoons of olive oil over the dough, cover the bowl, and let it rest for 30 minutes.
3. Strengthen the Dough
Perform a series of stretch-and-folds or slap-and-folds until the dough becomes more structured.
4. Bulk Fermentation
Drizzle a bit more olive oil over the dough, cover, and let it sit at room temperature for 4–6 hours. Once it’s puffed and airy, transfer it to the fridge to ferment overnight.
5. Prepare the Pan
The next morning, remove the dough from the fridge and place it in a cast iron pan or another pan of your choice. Gently stretch the dough to fill the pan, reaching the edges.
6. Final Rise
Cover and let the dough sit at room temperature for 5–6 hours, or until it’s fluffy and full of air.
7. Add Toppings
Drizzle olive oil over the dough, arrange your chosen toppings, and use your fingers to dimple the surface.
8. Bake the Focaccia
Preheat the oven to 220°C (428°F). Bake the focaccia for 30–45 minutes, or until the top is golden brown and crispy.
9. Slice and Serve
Let the focaccia cool slightly, then slice and enjoy!
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