Description
A forgiving, crispy-on-the-bottom, pillowy-in-the-middle sourdough focaccia that is perfect for meal prep. This recipe uses simple ingredients and a structured method to create restaurant-quality bread at home.
Ingredients
Scale
- 500g (4 cups + 2 tbsp) Bread flour
- 400g (1 ⅔ cups) Lukewarm water
- 100g (½ cup) Active Sourdough Starter
- 10g (2 tsp) Fine sea salt
- ½ cup (120ml) Extra virgin olive oil
- ½ cup Kalamata olives, pitted and halved
- 2–3 sprigs Fresh rosemary, chopped
- Flaky sea salt (e.g., Maldon) for topping
Instructions
- Activate the sourdough starter the night before by feeding it equal parts flour and water and letting it sit at room temperature for 4-6 hours until doubled and bubbly.
- In a mixer bowl, combine bread flour and salt. Add lukewarm water and active starter. Mix on low speed until no dry flour remains (2-3 minutes). Cover and rest for 30 minutes (autolyse).
- Wet hands and fold the dough by pulling each side over the center. Repeat this process two more times, with 30-minute rests in between, for a total of three folds.
- Cover the bowl and let the dough rise at room temperature for 4-6 hours until it increases by 50-75% and jiggles like Jell-O.
- Generously oil a 9×13 inch metal baking pan. Pour the dough into the pan and gently stretch it into the corners. Cover and let rise again for 1-2 hours until puffy.
- Preheat oven to 425°F (220°C). Wet fingers and press deep dimples into the dough. Drizzle with olive oil, spreading it into the dimples. Sprinkle with rosemary, olives, and flaky sea salt.
- Bake for 20-25 minutes until edges are deep golden brown and the bottom sounds hollow when tapped. Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure the starter is active and bubbly before mixing. If your kitchen is cold, fermentation may take longer. Do not skip the folding process as it develops gluten structure. For best texture, reheat slices in a toaster oven or air fryer rather than a microwave. The bread can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (from a 9x13
- Calories: 180
- Sugar: 1
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
Keywords: sourdough focaccia, bread recipe, meal prep, easy bread, olive oil bread, homemade focaccia, sourdough starter