AIY's Sourdough Focaccia

Crispy-bottomed, cloud-soft, deeply olive-oily sourdough focaccia. The kind with dramatic bubbles, a golden crust, and a pillowy interior.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, whisk 150 g active sourdough starter (100% hydration, peak) into 375 ml cold water until fully dissolved and milky. Add 400 g European Bakes flour and 100 g All-Purpose flour and mix with your hand or a dough whisk until no dry flour remains — about 2 minutes. The dough will be very shaggy and sticky. Cover and rest 45 minutes.

Step 2

Dissolve 10 g fine sea salt in 15 ml warm water (for salt dissolving). Pour the salt water over the dough, then add 30 ml extra virgin olive oil (for dough). Use the 'pinch and fold' method — pinch the salt and oil through the dough until fully incorporated, about 3 minutes. The dough will look broken at first, then come back together smoothly.

Step 3

Over the next 2 hours, perform 4 sets of stretch-and-folds, one every 30 minutes. For each set: wet your hand, grab one side of the dough, stretch it up high without tearing, fold it over the center. Rotate the bowl and repeat all 4 sides. That's one set. The dough will transform from sticky and slack to smooth, strong, and holding its shape by set 4.

Step 4

After the last fold, cover the bowl and continue bulk fermentation until the dough is 75–100% risen, full of bubbles, jiggly when shaken, and domed on top. this may take only 1–2 more hours after the folds. Total bulk time from mixing is typically 4–6 hours. Do not over-ferment — the dough should be airy but not collapsed.

Step 5

Pour 30 to 60 ml extra virgin olive oil (for pan) into a 30x20cm (or 9x13 inch) baking pan — be generous, this is not a mistake. Tip the dough into the pan. Gently stretch it toward the corners — don't force it. If it springs back, leave it. Cover and rest 30 minutes.

Step 6

Refrigerate the pan uncovered for 8–16 hours. This slow cold proof develops incredible flavor, relaxes the gluten for easy dimpling, and gives you flexibility to bake on your own schedule — pull it out the morning you want to bake.

Step 7

Remove the pan from the fridge and let it come to room temperature and proof until visibly puffed, jiggly, and bubbly — about 2–3 hours.

Step 8

Pour 30 ml extra virgin olive oil (for dimpling) over the surface of the dough. With all ten fingers, press deep, confident dimples all the way to the bottom of the pan — don't be shy, this is the signature texture. You can add any toppings you like (Flaky salt + rosemary for example).

Step 9

Preheat oven at 230 °C Bake at 230°C for 22–26 minutes until the top is deeply golden (not pale gold — deep amber gold) and the edges are visibly crispy and pulling away from the pan sides. The bottom should be golden and crispy — lift a corner with a spatula to check.

Step 10

Immediately run a spatula around the edges and slide the focaccia onto a wire rack. Never let it cool in the pan or the bottom will steam and go soft. Rest at least 20 minutes before cutting — the crumb is still setting inside.