Sourdough Focaccia
Blistered, olive-oil-drenched, and forgiving of almost every mistake.
- Serves
- 8
- Prep
- 30 min
- Cook
- 25 min
- Written
Method
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Mix the flour and water until no dry patches remain. Cover and rest for 45 minutes.
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Add the starter and salt, squeezing them through the dough until fully incorporated.
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Fold the dough over itself in the bowl every 30 minutes, four times in total.
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Cover and leave until roughly doubled — 4 to 6 hours at room temperature.
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Oil a 9x13in tin generously. Tip the dough in, fold it into a rough parcel, and turn it seam-side down.
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Rest for 2 hours, until the dough relaxes to fill the tin.
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Heat the oven to 450°F. Dimple the dough all over with oiled fingertips, then scatter with flaky salt and rosemary.
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Bake for 25 minutes until deep gold. Lift it out of the tin immediately so the base stays crisp.
Notes
The hydration here is high enough to be awkward by hand but not so high that it becomes soup. If your starter is sluggish, give the bulk ferment the full six hours rather than pushing the oven temperature.
Leftovers split horizontally and toasted in a dry pan are better than the fresh loaf, which feels like it shouldn’t be true.