Soft, bubbly sourdough focaccia with a crispy, olive-oil-coated bottom. This recipe makes two 7 x 11-inch focaccias and uses an overnight cold proof for added flavor and easy handling the next day.
My favorite: 4-cheese blend, garlic powder, & fresh jalapenos
Instructions
Mix the dough: Add the sourdough starter, honey, water, flour, and salt to a bowl or dough container. Mix until all ingredients are fully incorporated. The dough will be very wet at this stage, but don't worry—it will become stronger and more cohesive as you work with it.
Stretch and folds: After mixing, perform 3-4 sets of stretch and folds, approximately 30 minutes apart. Grab one side of the dough, gently stretch it upward, and fold it over itself. Rotate the bowl and repeat around the dough. The dough should become smoother and stronger with each set.
Bulk fermentation: The total bulk fermentation time is approximately 5–6 hours, including the time spent doing your stretch and folds. After completing the 3-4 sets of stretch and folds, leave the dough undisturbed to continue fermenting. A warmer kitchen may take a total of 5 hours, while a cooler kitchen may take closer to 6 hours. Go by the dough rather than the clock. The dough should be nice and jiggly and about 50-75% bigger. Since the dough will have a second rise, don't worry about getting the timing exact.
Cold proof: Once bulk fermentation is complete, cover the container and place the entire container of dough in the refrigerator to cold proof overnight.
Divide the dough: The next day, divide the cold dough into 2 equal portions(about 472g each). This recipe makes two 7 x 11-inch focaccias.
Prepare the pans: Add 20 g of olive oil to each 7 x 11-inch pan. Place one portion of dough into each pan and gently turn the dough through the olive oil, coating it on both sides.
Let the dough warm: Allow the dough to rest at room temperature for approximately 20–30 minutes so it can warm slightly and relax.
Stretch into the pans: Using your hands, gently pick the dough up and stretch it, similar to stretching pizza dough. The dough may want to pull back at first. Give it a little time to relax and continue gently stretching until it fills most of the pan.
Second rise: Cover the pans to prevent the dough from drying out. Let the dough proof at room temperature until it is very bubbly, jiggly, and well-risen. This usually takes about 4 hours for me, but the timing will vary depending on your kitchen temperature. The dough should have risen almost to the top edge of the pan when it is ready. If you want to speed this part of the process, you can put the pans in a warm place, such as the oven with just the light on. But keep an eye on it, because it can get pretty warm in there.
Add toppings: Add your desired toppings. Before baking, gently dimple the focaccia with your fingertips. Don't completely deflate the dough—just press your fingers into it enough to create the classic focaccia dimples.
Bake: Preheat your oven to 425°F (220°C). Bake for 11 minutes, then rotate the pans front to back. Continue baking for another 12–13 minutes, or until the focaccia is beautifully golden brown.
Remove and cool: Remove the focaccia from the oven and carefully flip it out of the pan. Allow it to cool slightly before slicing and enjoying. The finished focaccia should have a crispy, olive-oil-coated bottom and a soft, airy, bubbly interior.
Notes
The 5-6 hour bulk fermentation includes the stretch-and-fold time.
Fermentation times will vary depending on the temperature of your kitchen.
Don't rush the second rise. Look for a very bubbly, jiggly dough rather than relying solely on the clock.
Feel free to experiment with toppings! This focaccia can be savory or even sweet.