Sourdough Focaccia

Naturally leavened • Slow fermented • Olive oil finished

A simple, structured focaccia built on time rather than yeast. Crisp edges, open crumb, and gentle acidity from natural fermentation.

Formula

100 g active sourdough starter (100% hydration)

400 g water (room temperature)

500 g baker’s flour (strong white flour)

10 g fine sea salt

10 g honey

30–40 g good olive oil (for folding and pan)

Flaky sea salt & herbs for topping

Hydration: 82%
Yield: One 9x13-inch pan (or similar)

Method

1. Mix

Whisk water, starter, and honey until dispersed.
Add flour and mix until no dry spots remain. Rest 30 minutes (autolyse).
Add salt and mix until fully incorporated. Dough will be soft and slightly loose.

2. Bulk Fermentation (Room Temperature)

Ferment 4–6 hours at 72°F (22°C).
Perform 3–4 stretches and folds during the first 2 hours, every 30 minutes.

The dough should become smoother, elastic, and aerated.

3. Pan & Proof

Generously oil your baking pan with olive oil.
Gently transfer the dough into the pan. Turn once to coat both sides in oil.
Cover and proof 2–4 hours at room temperature until well relaxed and bubbly.

(For deeper flavor, refrigerate overnight after bulk, then bring to room temp before dimpling.)

4. Dimple & Top

Drizzle additional olive oil over the surface.
Dimple deeply with oiled fingers.
Top with flaky salt, rosemary, thin onion, or seasonal vegetables.

5. Bake

Bake at 425°F (220°C) for 22–28 minutes
Until deeply golden on top and crisp underneath.

Cool at least 20 minutes before slicing.

Chef’s Notes

• The honey promotes browning and subtle balance.

• Don’t rush fermentation — structure comes from strength, not speed.

• Use more olive oil than you think. Focaccia should be generous.