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Simple Sourdough Focaccia

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Delightful and airy sourdough focaccia, perfect for any occasion, with a soft interior and crispy exterior.

Ingredients

Scale
  • 50 g – 100 g (1/4 to 1/2 cup) active sourdough starter
  • 10 g (about 2.5 teaspoons) kosher salt
  • 430 – 440 g (1.75 cups) water
  • 512 g (about 4 cups) bread flour
  • 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • Nice, flaky sea salt, such as Maldon

Instructions

  1. Combine the active starter, salt, and water in a large bowl and stir with a spatula.
  2. Add the bread flour and mix until fully incorporated.
  3. Drizzle with olive oil and rub to coat the dough, then cover and let rise for 4 to 18 hours.
  4. Pour 2 tablespoons of olive oil into a 9×13-inch pan.
  5. Gently deflate the dough and transfer it to the pan, folding it into a rectangle.
  6. Let the dough rest uncovered for 4 to 6 hours.
  7. Preheat your oven to 425ºF (220ºC).
  8. Press your fingers into the dough to create dimples and sprinkle with flaky sea salt.
  9. Bake for about 25 minutes until golden.
  10. Cool on a rack for at least 20 minutes before slicing.

Notes

For added flavor, consider incorporating herbs like rosemary or garlic. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Find it online: https://www.zaynkitchen.com/simple-sourdough-focaccia-recipe/