Light Fluffy Sourdough Focaccia (Printable Version)
Golden sourdough focaccia featuring a light, airy crumb and crispy crust, enriched with olive oil and gentle folds.
# Ingredients:
→ Dough
01 -
500 g bread flour
02 -
350 ml warm water (around 30°C)
03 -
150 g sourdough discard (less than 1 week old)
04 -
10 g kosher salt
→ Finishing
05 -
60 ml high-quality extra virgin olive oil
06 -
Extra kosher salt for sprinkling
# Steps:
01 -
In a large mixing bowl, combine bread flour, water, sourdough discard, and kosher salt. Mix until a shaggy, sticky dough forms with no dry flour remaining. Cover and let rest for 15 minutes to allow gluten development.
02 -
With wet hands to prevent sticking, perform a series of stretch-and-folds by grabbing one edge of the dough, stretching it upwards, and folding it over to the center. Rotate the bowl and repeat for a total of four folds. Repeat this set every 15 minutes for five additional times (total six sets), allowing the dough to become smoother and more elastic.
03 -
Transfer the dough to a lightly oiled bowl and brush the surface with olive oil to prevent drying. Cover and allow to rise at room temperature until doubled in size, approximately 4 hours. The dough should appear puffy and airy.
04 -
Generously coat a 23x33 cm (9x13 inch) baking pan with olive oil. Transfer the dough into the pan and stretch it gently to fit, taking care not to deflate the air pockets.
05 -
Using your fingertips, press dimples evenly across the dough surface to create characteristic indentations. Drizzle remaining olive oil over the top and sprinkle with kosher salt. Cover and let the dough proof at room temperature for 30–45 minutes or refrigerate overnight for enhanced flavor.
06 -
Preheat the oven to 220°C. Bake the dough for 20–25 minutes or until the crust is golden brown and crisp. Remove from oven and allow to cool slightly before slicing and serving warm.
# Notes:
01 -
Resist adding extra flour; the dough should remain wet and sticky to develop an open crumb structure.
02 -
Warm ambient temperature accelerates fermentation, adjust resting times accordingly.
03 -
Dimpling traps olive oil, enhancing texture and flavor of the crust.