Beginner's Guide To Sourdough Focaccia Bread
12+ hrs (mostly overnight rise)Makes 1 large focaccia
A rustic, dimpled Italian flatbread made with sourdough starter, risen overnight, then topped and baked until golden and crisp.
| prepPreheat oven to 425°F / 220°C (in the morning, before final rise) | |||||||||
| 50–75 g bubbly, active sourdough starter | Whisk starter, water & honey; add flour & salt, mix to rough dough | Rest 30–60 min, then knead into ball | Cover, rise overnight 12+ hrs at room temperature (68–70°F / 20–21°C) | Oil pan, transfer dough, flip to coat both sides | Cover, rest 1½–2 hrs until very puffy | Dimple dough with oiled fingertips, stretch to rustic shape | Press toppings into dough, anchor well | Bake 425°F / 220°C, 25–30 min until crisp & golden | Cool on wire rack, cut & serve |
| 375 g water | |||||||||
| 20 g honey (optional) | |||||||||
| 500 g bread flour or all-purpose flour | |||||||||
| 9 g fine sea salt | |||||||||
| 2–3 tbsp olive oil (for coating the pan) | |||||||||
| Assorted toppings: rosemary, garlic cloves, flaky sea salt, tomatoes, olives, etc. (optional) | |||||||||
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