Sourdough Focaccia

Classic Italian flatbread with crispy bottom and soft, airy interior

Time: 8-10h · Hydration: 75% · Yield: 1 pan (9×13 inches) · Oven: 220°C / 425°F

Ingredients

• 500g King Arthur Organic Bread Flour
• 375g water (divided: 350g + 25g)
• 100g starter (100% hydration)
• 10g King Arthur Bread Salt
• 30g extra virgin olive oil (for dough)
• 25g extra virgin olive oil (for pan)
• 10g extra virgin olive oil (for surface before baking)
• Flaky salt, rosemary, or other toppings

Method

1. Autolyse (30 min): Mix 500g flour with 350g water until no dry spots remain. Cover and rest 30 minutes.
2. Add starter (5 min): Add 100g active starter. Mix well until fully incorporated.
3. Add salt and oil (10 min): Dissolve 10g salt in remaining 25g water and add to dough. Add 30g olive oil. Knead in bowl or on surface until ingredients are absorbed. Dough should be sticky but elastic.
4. Bulk fermentation (4-6h): Cover and ferment at room temperature. Perform folds every 30-45 minutes during first 2-3 hours. Dough should be inflated, airy, and have tension. Optional: refrigerate after this stage (8-12h) for more flavor.
5. Shape and final proof (1.5-2h): Coat 9×13 inch pan with 25-30g olive oil, including edges. Turn dough into pan. Wait 10-20 minutes to relax, then gently stretch with fingertips to cover pan. Proof 1.5-2 hours covered until visibly inflated with bubbles.
6. Prepare for baking: Preheat oven to 425°F. Drizzle 10g olive oil over dough. With well-oiled fingers, make deep dimples throughout. Add toppings: flaky salt, rosemary, tomatoes, onions, etc.
7. Bake (25-30 min): Bake at 425°F for 25-30 minutes. If browning too quickly, reduce to 400°F for last 10 minutes. Should be golden with crispy base and caramelized edges.
8. Cool on wire rack at least 15-20 minutes before cutting.

Notes

Don't be shy with the olive oil - it's essential for the crispy bottom and rich flavor. You can customize with any toppings you like. For a lighter focaccia, reduce oil in dough to 20g.