Baking
Sourdough focaccia
A high-hydration focaccia with a crisp bottom, open crumb, and a rosemary-and-olive-oil crust.
- Time
- 18 h (mostly proofing)
- Level
- Medium
- Made on
- Oven · Stand mixer
Method
- 01
Mix flour, water and starter in the stand mixer, rest 1 h, then add salt and oil.
- 02
Bulk-ferment 4–5 h at room temperature with folds every 45 minutes.
- 03
Transfer to an oiled tin, cold-retard overnight, then dimple and top with oil, salt and rosemary.
- 04
Bake at 240 °C for 20–22 minutes until deeply golden.
