Easy Sourdough Focaccia Recipe | Crispy, Fluffy, and Foolproof

Start with 332 grams of warm water in a bowl.

Add 450 grams of bread flour and mix until fully incorporated.

Let the mixture sit for 20 to 30 minutes for autolyse (optional).

After autolyse, add 10 grams of salt and 100 grams of active sourdough starter.

Mix the dough by hand, pressing fingers into the dough and folding it over itself.

Cover the bowl and let it sit for about 30 minutes.

After 30 minutes, add 10 grams of olive oil on top of the dough.

Perform a stretch and fold technique by picking up each end of the dough and folding it over itself.

Let the dough sit in the olive oil for a while before doing two more folding sessions.

After about an hour, perform a coil fold a couple of times.

Let the dough rest for about 15 minutes after the coil fold.

Decide whether to bake today or refrigerate overnight for a deeper flavor.

If baking today, oil up a baking sheet with olive oil and line it with parchment paper.

Add another 10 grams of olive oil to the bottom of the baking pan.

Flop the dough into the pan and stretch it out to the corners.

Let the dough proof in the pan for 2 to 3 hours, checking periodically for bubbles and expansion.

After proofing, add another 10 grams of olive oil on top of the dough.

Add toppings: roughly chopped red onions, garlic, dried rosemary, and kosher salt.

Equipment Needed

Dietary

Allergens