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.
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Ingredients
- 100 g active sourdough starter ⅓ cup + 1 Tbsp
- 265 g warm water 1 cup + 2 Tbsp
- 360 g bread flour 3 cups
- 10 g kosher salt 1½ teaspoon
- 20 g extra-virgin olive oil 1½ teaspoon
- 42 g Oive oil for pan and topping 2 tablespoon for pan, 1 tablespoon for drizzle
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. 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. (Usually about 3-4 hours)
- Generously coat a quarter sheet pan with 2 tablespoons of olive oil. Turn the dough out onto the pan, and flip it once so all sides are coated in oil. Cover loosely and refrigerate overnight or up to 48 hours for a slow, cold rise that develops flavor and texture.
- Remove the dough from the refrigerator and let it sit, covered, at room temperature for 2 to 3 hours. It’s ready when the dough looks puffy, has bubbles on top, and has mostly filled the pan.Drizzle olive oil over the top. With oiled fingers, gently press deep dimples all over the dough. As you dimple, gently guide the dough toward the edges of the pan, but don’t force it. Add flaky salt and any toppings you like, such as rosemary, tomatoes, Parmesan, or Italian seasoning.
- Preheat the oven to 475°F with the rack in the center. Bake for 22–28 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.
Notes
Recipe Notes
- Your dough should be sticky. Resist the urge to add more flour. Use lightly oiled hands when handling the dough.
- Give it time. Sourdough rises at its own pace. If your kitchen is cool, the dough may need a little longer to become puffy and bubbly.
- Don't skimp on the olive oil. It's the secret to a crispy, golden crust.
- Bake until golden brown. A deeply golden crust means better flavor and a crispier bottom.
