A super crispy and delicious sourdough focaccia recipe that hardly requires any sourdough bread making skills. Perfect for beginners.
300 grams all purpose flour
200 grams bread flour
400 grams water
140 grams fed sourdough starter/levain
8 grams salt
Feed your starter 6 to 8 hours before you mix the dough. Also do the floating test to see if it’s ready.
Mix water and sourdough starter in a bowl. Then add salt and flour. Mix everything well together using your hands until the salt dissolves. Cover and autolyze for 30min - 45mins.
Do one set of stretch and folds.
Cover and put the dough into the fridge for 12 - 16 hours for bulk fermentation
When you take the dough out there should be some bubbles visible. Wet your hand and do a quick fold to make it into a square (like when you make an envelope). You don’t have to be perfect.
Generously add olive oil to a 9 * 13 baking pan. Oil your hands and transfer the dough to the pan, seam side down.
(I used a 8 * 8 pan and took out only 750g out of the dough and used the rest of it to make a small focaccia bread in a 6 inch baking dish with different flavors and toppings. That’s why you see a square pan in photos)
Stretch a little bit from the corners to cover the whole pan. Again, no need to be perfect. Now cover and let it proof for 4 to 6 hours until you see a lot of bubbles on the top.
Preheat the oven to 450F.
Now drizzle more olive oil on the top. Oil your fingers. Gently poke holes in the dough with your fingers.
Place some rosemary and gently press it to the dough. Sprinkle some flaky sea salt. (You can top with anything you like)
Bake in a 425F oven for 25mins or until golden.
Place it on a cooling rack for about 30mins before you cut it open.
Focaccia with Sri Lankan flavors
Use coconut oil instead of olive oil. Lightly fry some shallots, garlic, mustard seeds, chilies and curry leaves in coconut oil. Use everything to top the focaccia.
Bake it 425 F for 20 to 25 mins until it's golden.