Article Summary
Italian-style sourdough focaccia recipe with high hydration dough, olive oil enrichment, overnight cold proof, dimpling technique, topping ideas (rosemary, tomatoes, olives), and tips for achieving the perfect crispy-chewy texture.
6 minute read
•Recipe
Sourdough Focaccia
Focaccia is the perfect use for sourdough discard and one of the most forgiving breads to make. Crispy bottom, soft interior, and endless topping possibilities.
Ingredients
- 200g sourdough discard (or 100g active starter)
- 400g bread flour
- 320g water
- 10g salt
- 50g olive oil + more for pan and top
Method
Day 1 (Evening)
- Mix flour, water, and discard. Rest 30 minutes.
- Add salt and olive oil, mix thoroughly.
- Perform 3-4 stretch and folds over 2 hours.
- Refrigerate overnight in covered bowl.
Day 2
- Oil a 9x13 inch pan generously.
- Transfer cold dough to pan.
- Drizzle with olive oil, let rise 2-3 hours until puffy.
- Create dimples with well-oiled fingertips.
- Add toppings: flaky salt, rosemary, cherry tomatoes.
- Bake 425°F for 25-30 minutes until golden.
Topping Ideas
- Flaky salt and rosemary
- Cherry tomatoes and garlic
- Caramelized onions
- Olives and sun-dried tomatoes
- Fig and blue cheese
Topics Covered
recipefocacciadiscarditalian
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DR
David Rodriguez
AuthorSourdough Expert & Artisan Baker
Passionate about the art and science of sourdough baking. Sharing knowledge to help home bakers create beautiful, delicious bread.
Published March 15, 2024
