Mini sourdough focaccia

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, weigh out your 160g of water and whisk in the 40g of active starter until it is mostly dissolved.

Step 2

Add the 200g of bread flour and 4g of fine sea salt.

Step 3

Mix with a spatula or your hands until all the dry flour is fully incorporated and a wet, sticky dough forms.

Step 4

Cover the bowl with a damp towel or plastic wrap and let it rest on your counter for 30 minutes.

Step 5

Over the next 2 hours, you will do 3 sets of stretches and folds right in the bowl, spaced about 30 to 45 minutes apart. How to do it: Wet your hand with water so the dough doesn't stick to you. Reach down to the bottom of the bowl, grab one edge of the dough, pull it straight up gently, and fold it over the center. Rotate the bowl a quarter turn and repeat. Do this 4 times until you have gone all the way around the bowl. Cover the bowl after each set. You will notice the dough becomes smoother and more cohesive with each round.

Step 6

After your final stretch and fold, cover the bowl tightly. Leave it undisturbed on your counter to ferment. Because focaccia is a high-hydration dough, keep a close eye on it. You are looking for the dough to look puffy, slightly domed at the edges, and show a few large air bubbles on the surface. This phase typically takes about 4 to 5 hours.

Step 7

Pour 1 to 2 tablespoons of olive oil into the bottom of an 8-inch round cake pan or an 8x8-inch square baking pan, coating the bottom and sides completely.

Step 8

Gently tip your fermented dough out of the bowl and straight into the oiled pan. Turn the dough over once so it is lightly coated in oil on both sides.

Step 9

Using the flats of your fingers, gently ease the dough toward the edges of the pan. It will likely spring back and refuse to go all the way into the corners right now. Don't force it or rip it.

Step 10

Cover the pan and let it rise for 1.5 to 2 hours. About halfway through this rise, go back and gently nudge the dough again; it will easily relax into the corners this time. By the end of this proof, the dough should be incredibly jiggly, filled with air, and covering the entire bottom of the pan.

Step 11

While the dough finishes its final rise, preheat your oven to 425°F (218°C).

Step 12

Drizzle roughly 1 tablespoon of olive oil evenly over the top of your puffy dough. Optional - Add your toppings now: For fresh herbs (like rosemary): Scatter the fresh rosemary leaves evenly over the oiled dough before you dimple it. For cheese (like parmesan or mozzarella) or vegetables: Scatter them across the surface now.

Step 13

Wet or oil your fingers. Push them straight down vertically into the dough until you feel the bottom of the pan, creating deep dimples all over the surface. Beautiful, large sourdough bubbles will inflate around your fingers.

Step 14

Sprinkle the top generously with flaky sea salt.

Step 15

Place the pan on the middle rack of your oven and bake for 20 to 25 minutes. Because the pan and oil handle the moisture balance, you can leave it completely undisturbed for the entire bake. It is done when the top is a deep, beautiful golden brown and the bottom crust looks crisp.

Step 16

Let it cool in the pan for about 5 minutes, then carefully slide a spatula underneath to transfer the mini focaccia onto a wire cooling rack. This keeps the bottom crust perfectly crisp instead of letting it steam and get soggy on the bottom of the pan.