Name: Foolproof Sourdough Focaccia Recipe (Crispy & Chewy) Recipe
Prep time: 1 h 20 min
Cook time: 25 min
Total time: 17 h 50 min
Cuisine: Italian
Ingredients: 50 g sourdough starter, bubbly and active; 375 g warm water; 25 g olive oil (for the dough); 500 g bread flour; 10 g fine sea salt; 1/2 cup extra virgin olive oil (for infusing and the pan); 2-3 garlic cloves, lightly crushed; 1 sprig fresh rosemary (for infusion); Flaky sea salt (for topping); Fresh rosemary (for topping)

Ingredients

50 g sourdough starter, bubbly and active

375 g warm water

25 g olive oil (for the dough)

500 g bread flour

10 g fine sea salt

1/2 cup extra virgin olive oil (for infusing and the pan)

2-3 garlic cloves, lightly crushed

1 sprig fresh rosemary (for infusion)

Flaky sea salt (for topping)

Fresh rosemary (for topping)

Instructions

Step 1: Prepare the infused oil by gently warming 1/2 cup of extra virgin olive oil with lightly crushed garlic cloves and a sprig of fresh rosemary over low heat for 5-10 minutes until fragrant. Do not let it sizzle. Remove from heat and let cool completely.

Step 2: In a large bowl, whisk together the active sourdough starter, warm water, and 25 g olive oil until combined.

Step 3: Add bread flour and fine sea salt on top. Mix with a fork or hands until a shaggy, sticky dough forms and no dry flour remains.

Step 4: Cover the bowl and let the dough rest for 30 minutes. Wet or oil your hands, then perform stretch and folds: grab a portion of dough, stretch it upwards, and fold it toward the center. Rotate the bowl a quarter turn and repeat three more times to complete one set.

Step 5: Cover and rest the dough for another 30 minutes. Perform a total of 3 to 4 sets of stretch and folds. The dough will become smoother and more elastic.

Step 6: After the final stretch and fold, cover the bowl. For best flavor, refrigerate for 12 to 15 hours for a long cold ferment. Alternatively, let rise at room temperature for 2 to 3 hours until jiggly, airy, and increased in size by 30-50%.

Step 7: Pour cooled infused olive oil into a 9×13 inch pan, coating the bottom and sides well.

Step 8: Gently scrape dough into the prepared pan. With oiled hands, gently stretch the dough to fit. If it resists, rest for 10-15 minutes and try again.

Step 9: Cover the pan and let the dough rise again at room temperature for 2 to 4 hours, until puffy and airy.

Step 10: Preheat oven to 425°F (218°C). Coat your fingers with infused olive oil and press into the dough to create dimples across the surface.

Step 11: Drizzle more infused olive oil over the dough, then sprinkle with flaky sea salt and fresh rosemary.

Step 12: Bake for 20-25 minutes until deep golden brown and crusty.

Step 13: Let cool in the pan for a few minutes before transferring to a wire rack. Best enjoyed warm.

Tips & Variations

Use a mix of bread and all-purpose flour for a lighter texture if desired.

Swap fresh rosemary for thyme or sage for a different herbal note.

For a spicier touch, add a pinch of chili flakes to the infused oil.

Make sure your sourdough starter is bubbly and active to ensure good rise.

Cover the dough well during resting periods to prevent drying out.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used, but bread flour helps develop better gluten structure, resulting in a chewier focaccia. Mixing both flours is also a good option.

Why does the dough only rise 30-50% and not double?

Sourdough focaccia dough often rises less than yeasted dough due to the natural fermentation. A 30-50% rise is sufficient for a light, airy crumb and good texture in the final bread.