Sourdough focaccia
Wet dough, cold night, hot oven. Very little of it is work.
- Hands-on
- 25 min
- Cooking
- 25 min
- Resting
- 900 min
- Total
- 950 min
- Oven
- 230°C / 445°F
- Difficulty
- easy
★★★★ 3.5 from 2
This is the loaf to make if you have never made bread. The dough is too wet to knead, which removes the step everyone gets wrong.
Ingredients
servings
Dough
- 500 g strong white flour
- 400 g water , cool
- 100 g sourdough starter , active
- 12 g fine salt
Finishing
- 60 ml olive oil , good, and more than feels sensible
- flaky salt
- 2 sprigs rosemary , optional
Equipment
- 30x22cm baking tray
Method
- Mix flour and water, rest 40 minutes. Add starter and salt, squeeze through until smooth.
- Four sets of stretch-and-folds, 30 minutes apart.
- Cover and refrigerate overnight, 12 to 16 hours.
- Oil the tray heavily. Tip the dough in, stretch gently to the corners, and leave until puffy and bubbled, two to three hours.
- Dimple all over with oiled fingers, right to the base. Scatter salt and rosemary.
- Bake at 230°C until deeply golden underneath as well as on top.
Per serving
- 342 kcal
- 11 g fat
- 52 g carbs
- 8 g protein