Thick Soft Crispy Focaccia (Print-Friendly Version)
Thick, soft, and crispy sourdough focaccia with a flavorful crust, perfect for sandwiches or plain enjoyment.
# Ingredients You’ll Need:
→ Dough
01 -
0.5 cup (125 g) mature sourdough starter
02 -
1 2/3 cups (375 ml) water
03 -
2 1/2 teaspoons (10 g) sugar
04 -
4 cups (500 g) bread flour
05 -
1 tablespoon (15 ml) olive oil
06 -
1 3/4 teaspoons (10 g) salt
→ Topping
07 -
1/4 cup (60 ml) olive oil, plus extra for drizzling
08 -
1 teaspoon coarse flaky salt
09 -
Fresh or dried rosemary, to taste
# How to Make It:
01 -
Combine sourdough starter, sugar, water, and flour in a large bowl until a rough dough forms. Cover and let rest in a warm place for 1 hour.
02 -
Add salt and olive oil to the dough. Knead by folding and pinching until fully incorporated.
03 -
Transfer dough to a covered container; let rise in a warm spot for 1.5 hours. Perform a stretch and fold every 30 minutes, shaping the dough into a square.
04 -
Place dough in a well-oiled baking sheet or parchment-lined pans; rest in a warm place for 3 to 4 hours until bubbly and spread. Alternatively, refrigerate overnight up to 3 days, then bake directly from cold.
05 -
Preheat oven to 450°F (232°C) with a baking stone or steel positioned in the center if available.
06 -
Dimple dough surface thoroughly by pressing fingers down to the pan base. Drizzle with olive oil, sprinkle salt and rosemary evenly.
07 -
Bake on the stone or steel for 20 minutes until golden and bottom is crisp. If no stone, bake on lower oven rack to ensure crispness.
08 -
Remove from oven and drizzle with additional olive oil before slicing and serving.
# Extra Tips:
01 -
Use parchment paper if baking sheet is not well-seasoned to prevent sticking. Stretch dough gently if it doesn’t spread naturally.
02 -
Overnight refrigeration enhances flavor and texture.