Crispy Sourdough Focaccia

Crispy, bubbly, and golden brown sourdough focaccia made in a quarter sheet pan. This easy recipe uses a cold fermentation for deep flavor and a perfect chewy-soft center.

5 from 1 vote

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Ingredients

▢ 100 g active sourdough starter 100% hydration
▢ 257 g warm water 75–80°F
▢ 368 g bread flour or a mix of bread and all-purpose
▢ 12 g kosher salt or 9g fine sea salt
▢ 25 g extra-virgin olive oil
▢ Additional olive oil for pan and topping
▢ Toppings: fresh rosemary cherry tomatoes, parmesan, flaky sea salt, Italian seasoning (optional)

Instructions

In a large bowl, combine active sourdough starter, warm water, salt, olive oil, and bread flour. Stir until a shaggy dough forms. Continue mixing by hand until the ingredients are fully incorporated. The dough will feel sticky and loose, this is normal for a high-hydration dough. Cover the bowl and let it rest for 30 minutes so the flour can fully hydrate.
With wet hands, perform a stretch and fold by lifting one side of the dough, stretching it upward, and folding it toward the center. Rotate the bowl and repeat on all four sides. Continue with 3 more rounds of stretch and folds, spaced 30 minutes apart. By the final round, the dough should feel more elastic, hold its shape better, and show small bubbles starting to form.
Cover the bowl with plastic wrap and let it bulk ferment at room temperature for 3–4 hours. It’s ready for the next step when it has risen by about 50%, there are small bubbles visible on the surface, and the dough jiggles slightly when moved. In cooler kitchens, this stage may take closer to 4–5 hours.
Generously coat a quarter sheet pan with 2–3 tablespoons of olive oil. Turn the dough out onto the pan, flip it once so all sides are coated in oil, and gently stretch it toward the edges without forcing it. Cover loosely and refrigerate overnight or up to 48 hours for a slow, cold rise that develops flavor and texture.
When ready to bake, remove the dough from the refrigerator and let it sit covered at room temperature for 2–3 hours. It’s ready when it has relaxed to fill the pan (or nearly so), large bubbles cover the surface, and a gentle press with an oiled fingertip leaves an indentation that doesn’t spring back right away. Drizzle with more olive oil, then use oiled fingers to press deep dimples across the entire surface. Sprinkle with coarse sea salt and add toppings like fresh rosemary, cherry tomatoes, Parmesan cheese, or Italian seasoning, if desired.
Preheat the oven to 450°F with the rack in the center. Bake for 22–26 minutes, rotating halfway through, until the top is deep golden brown and the bottom crust is crisp. Transfer to a wire rack and cool for at least 10 minutes before slicing. The finished focaccia should have a crispy exterior, airy interior, and rich olive oil flavor.