Sourdough Foccacia

One day sourdough foccacia to impress your friends and family

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium sized, non metallic bowl, whisk together the starter, water, and EVOO. Stir in salt and flour until combined. Scrape the sides of the bowl down to stay tidy.

Step 2

Cover bowl with plastic wrap and let sit at room temp for 30 minutes (I like to put mine in a cold oven with the light on for a warm environment).

Step 3

Wet hands, stretch and fold. Cover and return to oven or other warm place. Repeat every thirty minutes for the first two hours of proofing.

Step 4

After the third stretch and fold, cover and let proof for 4-4.5 hours in warm place.

Step 5

Oil a 1/2 sheet pan (13x18) with some olive oil and line with parchment paper. Then drizzle 2-3 tbsp more oil and brush to evenly coat.

Step 6

Scrape dough onto oiled parchment using a rubber scraper. Oil hands, fold one end of dough to center, and repeat on other side. Flip dough over so seams are on bottom. Cover with a second half sheet pan (lightly oiled is best). Proof in warm place 2-3 hours.

Step 7

Check dough after 2-3 hours. If not spread to edges, lightly oil hands, slide under edges and gently tug dough toward edges. Don’t pop your bubbles!

Step 8

Preheat oven to 430°F, place oven rack at bottom.

Step 9

Drizzle dough with a little more oil, and spread lightly with hands. Then poke holes all over with your finer tips or knuckles, being careful not to pop the bubbles.

Step 10

Sprinkle dough with flaky salt and chopped rosemary (mix a little oil into rosemary first so it won’t burn in the oven)

Step 11

Bake 25 minutes or until golden brown. Remove from oven, brush with more oil if desired, cool for five minutes in tray, then move to a cooling rack for another 15 minutes. Slice and serve!