Soft Crispy Focaccia (Print Version)
# Ingredients:
→ Dough
01 -
10 grams salt
02 -
500 grams bread flour
03 -
10 grams sugar
04 -
125 grams mature sourdough starter
05 -
15 grams olive oil
06 -
375 grams water
→ Topping
07 -
Fresh or dried rosemary, as much as you'd like
08 -
5 grams coarse flaky salt
09 -
60 ml olive oil, plus extra for drizzling after it bakes
# Instructions:
01 -
Stir together the starter, sugar, water, and flour until just combined. Cover the bowl and let it sit for an hour in a cozy, warm spot.
02 -
Pour in the salt and olive oil, then work the dough with your hands. Pinch, press, fold—keep doing this until everything is well blended.
03 -
Place the dough in a container with a lid, and leave it in a warm room to rise for 1.5 hours. Every half hour, give the dough a stretch and fold, shaping it into a square as you go. Or, try coil folding instead.
04 -
Put the dough on an oiled tray or parchment-lined baking sheet. Leave it out to rise for 3-4 hours until it's bubbly and spreading on its own. For round focaccias, split the dough into two equal pieces (500g each) and press gently into 10-inch pans. Refrigeration option: cover loosely with oiled plastic wrap and let it rest in the fridge overnight or up to 3 days.
05 -
Heat your oven to 230°C (450°F). If you’ve got a baking stone or steel, set it up in the center. Right before baking, give the dough its signature look by pressing your fingers all over it to make dimples.
06 -
Generously pour olive oil over the dimpled dough. Sprinkle on flaky salt and rosemary—or any toppings you love.
07 -
Pop it in the oven and bake for about 20 minutes until the top turns beautifully golden and the bottom crisps up. If there's no stone or steel, place it on a rack near the bottom of the oven for that lovely crust.
08 -
As soon as it’s out of the oven, drizzle on a bit more olive oil for extra flavor. Let it cool for a few minutes before cutting.
# Notes:
01 -
The dough can go straight from the fridge to the oven if you've let it ferment overnight.
02 -
Parchment paper is a great non-stick option, though a well-used baking sheet is ideal.