1Mix water, sourdough starter, salt, and 1 tbsp olive oil together gently in a large bowl.
2Mix water, sourdough starter, salt, and 1 tbsp olive oil together gently in a large bowl.
3Mix water, sourdough starter, salt, and 1 tbsp olive oil together gently in a large bowl.
4Add one cup of flour and mix to incorporate.
5Add one cup of flour and mix to incorporate.
6Add one cup of flour and mix to incorporate.
7Then, add the rest of the flour and mix until combined.
8Then, add the rest of the flour and mix until combined.
9Then, add the rest of the flour and mix until combined.
10Oil a large bowl with 1 tbsp olive oil.
11Oil a large bowl with 1 tbsp olive oil.
12Oil a large bowl with 1 tbsp olive oil.
13Transfer the dough to the oiled bowl.
14Transfer the dough to the oiled bowl.
15Transfer the dough to the oiled bowl.
16If necessary, oil your hands slightly so the dough will not stick as much.
17If necessary, oil your hands slightly so the dough will not stick as much.
18If necessary, oil your hands slightly so the dough will not stick as much.
19Cover the dough with plastic wrap and set a timer for 30 minutes.
20Cover the dough with plastic wrap and set a timer for 30 minutes.
21Cover the dough with plastic wrap and set a timer for 30 minutes.
22After 30 minutes, wet your hands and grab a fist full of the dough.
23After 30 minutes, wet your hands and grab a fist full of the dough.
24After 30 minutes, wet your hands and grab a fist full of the dough.
25Stretch the dough up towards you, then fold it over the top of the dough ball.
26Stretch the dough up towards you, then fold it over the top of the dough ball.
27Stretch the dough up towards you, then fold it over the top of the dough ball.
28Turn the bowl and repeat this three more times until you have stretched and folded the whole ball of dough.
29Turn the bowl and repeat this three more times until you have stretched and folded the whole ball of dough.
30Turn the bowl and repeat this three more times until you have stretched and folded the whole ball of dough.
31Cover the dough and again set a timer for 30 minutes.
32Cover the dough and again set a timer for 30 minutes.
33Cover the dough and again set a timer for 30 minutes.
34After 30 minutes, repeat the stretch and fold in the previous step.
35After 30 minutes, repeat the stretch and fold in the previous step.
36After 30 minutes, repeat the stretch and fold in the previous step.
37Cover the dough and let it sit at room temperature for 12–24 hours.
38Cover the dough and let it sit at room temperature for 12–24 hours.
39Cover the dough and let it sit at room temperature for 12–24 hours.
40If it is warmer in your house, you can place the dough in the fridge for this part.
41If it is warmer in your house, you can place the dough in the fridge for this part.
42If it is warmer in your house, you can place the dough in the fridge for this part.
43Once the dough has fermented for 12–24 hours, pour 3-4 tbsp of olive oil in an 11” cast iron skillet.
44Once the dough has fermented for 12–24 hours, pour 3-4 tbsp of olive oil in an 11” cast iron skillet.
45Once the dough has fermented for 12–24 hours, pour 3-4 tbsp of olive oil in an 11” cast iron skillet.
46Transfer the dough into the skillet and cover.
47Transfer the dough into the skillet and cover.
48Transfer the dough into the skillet and cover.
49Let the dough rise for 2-3 hours or until it fills the bottom of the cast iron pan.
50Let the dough rise for 2-3 hours or until it fills the bottom of the cast iron pan.
51Let the dough rise for 2-3 hours or until it fills the bottom of the cast iron pan.
52Preheat the oven to 400°F.
53Preheat the oven to 400°F.
54Preheat the oven to 400°F.
55After the dough has risen a second time, pour 2 tbsp olive oil evenly across the top.
56After the dough has risen a second time, pour 2 tbsp olive oil evenly across the top.
57After the dough has risen a second time, pour 2 tbsp olive oil evenly across the top.
58Push all of your fingers into the dough to dimple it, and move your hands slightly while dimpling the dough so that the olive oil will be well dispersed.
59Push all of your fingers into the dough to dimple it, and move your hands slightly while dimpling the dough so that the olive oil will be well dispersed.
60Push all of your fingers into the dough to dimple it, and move your hands slightly while dimpling the dough so that the olive oil will be well dispersed.
61Repeat this several times across all of the dough.
62Repeat this several times across all of the dough.
63Repeat this several times across all of the dough.
64Sprinkle some flaky sea salt on the dough and your preferred amount of rosemary.
65Sprinkle some flaky sea salt on the dough and your preferred amount of rosemary.
66Sprinkle some flaky sea salt on the dough and your preferred amount of rosemary.
67Bake sourdough focaccia for 30 minutes or until it starts to turn golden brown.
68Bake sourdough focaccia for 30 minutes or until it starts to turn golden brown.
69Bake sourdough focaccia for 30 minutes or until it starts to turn golden brown.
70Take the bread out of the oven, and add sundried tomatoes.
71Take the bread out of the oven, and add sundried tomatoes.
72Take the bread out of the oven, and add sundried tomatoes.
73Add a few spoonfuls of the oil from the tomatoes for extra flavor.
74Add a few spoonfuls of the oil from the tomatoes for extra flavor.
75Add a few spoonfuls of the oil from the tomatoes for extra flavor.
76Place the bread back in the oven for another 5–7 minutes or until it is fully golden brown on top.
77Place the bread back in the oven for another 5–7 minutes or until it is fully golden brown on top.
78Place the bread back in the oven for another 5–7 minutes or until it is fully golden brown on top.
79Let the bread rest for 10 minutes before cutting.
80Let the bread rest for 10 minutes before cutting.
81Let the bread rest for 10 minutes before cutting.
82Add more flaky sea salt and oil from the sun dried tomatoes and enjoy!
83Add more flaky sea salt and oil from the sun dried tomatoes and enjoy!
84Add more flaky sea salt and oil from the sun dried tomatoes and enjoy!
Ingredients
0.5 cup active sourdough starter
0.5 cup active sourdough starter
0.5 cup active sourdough starter
1.75 cup unbleached all-purpose flour
1.75 cup unbleached all-purpose flour
1.75 cup unbleached all-purpose flour
1 tsp salt
1 tsp salt
1 tsp salt
0.75 cup water
0.75 cup water
0.75 cup water
6 tbsp extra virgin olive oil, separated
6 tbsp extra virgin olive oil, separated
6 tbsp extra virgin olive oil, separated
2 tbsp sun-dried tomatoes in olive oil, julienned
2 tbsp sun-dried tomatoes in olive oil, julienned
2 tbsp sun-dried tomatoes in olive oil, julienned
2 sprigs rosemary
2 sprigs rosemary
2 sprigs rosemary
flaky sea salt
flaky sea salt
flaky sea salt
Equipment
large bowlplastic wraptimer11” cast iron skilletoven
Tips
Ensure your sourdough starter is freshly fed, active and bubbly, peaking 4-5 hours before starting the dough.
Don’t be alarmed by the wetness of the dough; high hydration is crucial for a light, airy texture.
Be generous with olive oil for flavor and a crispy crust, especially when using a cast iron skillet.
Allow sufficient time for bulk fermentation (12-24 hours) to develop flavor and texture, adjusting based on room temperature.
Feel free to get creative with toppings, gently pressing them into the dough before the final rise.
Monitor focaccia for a golden brown color and crispy crust during baking, adjusting time as needed for different pans.
Allow the focaccia to rest for 10 minutes before slicing for optimal texture and flavor.
If using whole wheat flour, it will affect texture and taste, potentially requiring more water.
To store, wrap in parchment paper then plastic wrap at room temperature for up to 2 days; avoid refrigeration. For longer storage, freeze sliced focaccia for up to a month.