AIY's Sourdough Focaccia
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Nutrition balance score
Good
Glycemic Index
72
High
Glycemic Load
39
High
Nutrition per serving
Calories289.1 kcal (14%)
Total Fat3.5 g (5%)
Carbs54.9 g (21%)
Sugars1.2 g (1%)
Protein8.1 g (16%)
Sodium485.9 mg (24%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Mix and Rest
Step 1
Mix: Starter + water + honey. Add flours. Mix until no dry flour remains. Rest 30 minutes.
active starter130g
water365g
honey8g
flour400g
Whole wheat flour80gAdd salt and olive oil
Step 2
Add: salt and olive oil Fold gently until absorbed.
olive oil20g
salt10g2 stretch and fold
Step 3
Do 2 stretch & folds only: first at 20 min second at 40 min
Short bulk fermentation
Step 4
Rest 30–40 minutes only
(20–30% rise, not double).
Cold proof
Step 5
Lightly oil surface.
Cover tightly.
Refrigerate 10–14 hours
(12 hours ideal).
Pan rest
Step 6
Oil tray with olive oil
Transfer cold dough
Do not stretch
Rest 45 minutes
Gentle stretch to corners.
Rest another 45 minutes
➡️ 90 minutes total pan rest
Dimple & top
Step 7
Oil fingers
Dimple gently
Drizzle olive oil
Flaky salt + toppings
Bake
Step 8
Preheat oven at 220 °C
Fan off
Lower-middle rack
Bake 30–35 minutes
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