Known for its dimpled surface and glossy olive oil finish, focaccia is the perfect canvas for sourdough. But it’s a high-hydration dough, making it difficult to knead. Instead, the process of stretching and folding the dough gently organizes gluten strands into a strong web, which strengthens the dough while still preserving the delicate bubbles formed during fermentation. The result is a crisp, olive oil-kissed crust with signature dimples and an airy, chewy interior.
Sourdough Focaccia
In a large bowl, combine 1½ cups (360 grams) water, sourdough starter, and 2 tablespoons (28 grams) oil. Add flour and kosher salt. Stir with a large rubber spatula or wooden spoon until a cohesive dough forms. (Dough will be shaggy and wet.) Cover and let stand at room temperature for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center; repeat on all sides of dough.) Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 2 to 2½ hours.
Brush 2 tablespoons (28 grams) oil on bottom and sides of a 13×9-inch metal baking pan.
Turn out dough into prepared pan; using just your fingertips, gently stretch dough to fill pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and very jiggly, about 3 hours.
Preheat oven to 425°F (220°C).
Dimple dough using your fingertips, touching pan through dough without tearing dough. Drizzle with remaining 2 tablespoons (28 grams) oil. Top with desired toppings, and sprinkle with sea salt.
Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 20 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
