Easy Sourdough Focaccia
Servings: 1 9x13 pan of focaccia
Sourdough focaccia with crispy edges, airy crumb, and rich olive oil flavor. An easy overnight sourdough bread recipe baked in a 9x13 pan.
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Ingredients
- 100 g Active Sourdough Starter
- 500 g Bread Flour (all-purpose can work in a pinch)
- 375 g Luke Warm Water
- 20 g Olive Oil
- 10 g Salt
Instructions
MIX:
- In a large bowl, add your active sourdough starter, olive oil, and water. Mix thoroughly with a wooden spoon or spatula to create a milky liquid.
- Add the bread flour and salt. Using your hand, mix the dough very thoroughly. Mixing the dough should take a few minutes to ensure there are no dry bits of flour or lumps. Ensure all of the salt has dissolved.
- Cover with a lid, plastic covering, or a damp tea towel.
STRETCH-AND-FOLD:
- Allow the mixture to rest for 30 minutes.
- Perform 4 stretch-and-folds, each 30 minutes apart.
BULK FERMENT:
- Cover the dough and allow it to bulk ferment for 8 hours (based on an average room temperature of 72°F).
SHAPE/SECOND RISE:
- Add a drizzle of olive oil (roughly 40-50g) onto a 9”x13” baking pan (non-stick metal is ideal, but glass will work as long as you are confident it will not stick - use parchment paper if needed).
- When the dough is fully proofed, gently release the dough from the bowl into the oiled pan, careful not to let the dough break.
- With wet hands, pick up the dough from its middle, lifting it up. Gently place the dough back into the pan, allowing the dough to coil over itself.
- Turn the dough 90° and repeat the coiling motion on the opposite sides of the dough. This should create a smooth, uniform ball of dough in the oiled pan.
- Cover the pan with plastic wrap and allow it to rise for an additional 2-3 hours. The dough should spread to fill more of the pan, and there should be noticeable air bubbles forming on the surface of the dough.
BAKE:
- Preheat the oven to 425°F.
- After the second proof, drizzle more olive oil on the surface of the dough (roughly 30-40g).
- With oily fingers, dimple the dough and stretch it to fill the pan. Be careful to maintain the air bubbles we’ve worked so hard to achieve - do not be overly aggressive with this step.
- Optional: Sprinkle the surface with flaky sea salt (or other toppings of your choice).
- Bake for 25-30 minutes. The top, sides, and bottom should be crispy and golden brown. The internal temperature should read 205°F when fully baked.
- Remove the focaccia from the pan, and allow it to cool on a wire rack before serving.