Ingredients

25 g (1 3/4 tablespoons) sourdough starter

50 g (7 tablespoons) all-purpose flour

50 g (3 1/2 tablespoons) water

500 g (4 cups) all-purpose or bread flour

430 g (1 3/4 cups + 1/2 tablespoon) water

8 g (1 1/2 teaspoons) salt

Kalamata olives, sliced

Fresh rosemary leaves

Flaky salt

Olive oil for drizzling

Instructions

Step 1: Feed your sourdough starter in the morning or the evening before, and let it rise until doubled in size.

Step 2: In a large bowl, combine water, sourdough starter, flour, and salt. Mix with a rubber spatula or wooden spoon into a wet, shaggy dough.

Step 3: Over two hours, perform four sets of stretch and folds, one every 30 minutes. To stretch and fold, stretch one side of the dough up and fold it over itself, then turn the bowl and repeat on all sides.

Step 4: Cover the bowl with a damp towel between folds to prevent the dough from drying out.

Step 5: After the last fold, let the dough rise at room temperature for 2-4 hours until bubbles appear, indicating fermentation.

Step 6: Transfer the dough to an airtight container or cover the bowl with plastic wrap, then refrigerate overnight or up to 36 hours for a longer ferment.

Step 7: Drizzle olive oil on the bottom of a baking tray. Optionally, line the tray with parchment paper to prevent sticking.

Step 8: Transfer the cold dough to the oiled tray. Let it rest for 10 minutes, then oil your fingers and gently spread the dough to fit the pan, resting as needed if it resists stretching.

Step 9: Allow the dough to rise in a warm place until jiggly and puffy, about 3-5 hours. Cover or brush with olive oil to prevent drying.

Step 10: Preheat the oven to 450°F (230°C).

Step 11: Drizzle olive oil on the dough surface. Using oiled fingers, create deep dimples all over the dough.

Step 12: Press sliced olives and rosemary leaves into the dough, then sprinkle with flaky salt.

Step 13: Bake for 25-30 minutes until puffed, deep golden brown, and pulling away from the pan edges. Cover with foil if browning too quickly.

Step 14: Remove from oven, let cool 3-4 minutes in the pan, then transfer to a wire rack to cool before serving.

Tips & Variations

Use bread flour for a chewier texture or all-purpose flour for a lighter crumb.

Try adding different toppings like cherry tomatoes, caramelized onions, or garlic slices.

If your kitchen is cold, speed fermentation by placing the dough near a warm spot like an oven with a mug of hot water inside.

Make sure to oil your fingers when dimpling to prevent sticking and tearing the dough.

FAQs

Can I use active dry yeast instead of sourdough starter?

While this recipe is designed for sourdough starter with its unique flavor and fermentation time, you can substitute yeast using about 2 teaspoons of active dry yeast with adjusted rising times, but the flavor will differ.

What if my dough is too sticky to handle?

Sticky dough is normal with high hydration focaccia dough. Oil your hands and work gently without adding too much extra flour to avoid a dense result. Regular stretch and folds help strengthen the dough for easier handling.