A classic overnight sourdough focaccia with a chewy, airy crumb and crisp exterior, perfect for sandwiches or as a side. This recipe uses simple ingredients and a long, slow fermentation for maximum flavor and texture.
In a large mixing bowl, combine the active sourdough starter, salt, and water. Mix well.
Add the flour and mix until completely incorporated (all flour absorbed). Cover and rest in a warm environment for 30 minutes.
Perform one fold, as explained: Imagine the bowl divided into 4 corners. Gently scoop from the bottom and lift up one corner without the dough breaking as high as it’ll go, then fold toward the center of the dough. Rotate the bowl to the next “corner” and repeat. Repeat for a total of 4-6 times.
Cover and rest the dough in a warm environment for 4-12 hours, until doubled in volume. Perform 3 more folds periodically through the day. (For example, I'll put the sourdough in the fridge around 9-10pm.)
Put away in the fridge overnight, 8-12 hours.
Drizzle half the olive oil in the bottom of a 9×13″ baking dish. I also recommend lining the bottom with parchment paper prior to adding the olive oil.
Rub your hands with a little olive oil, then gently remove the dough from the sides of the bowl to transfer to the prepared baking dish. Gently stretch the dough from underneath to fit the pan.
Let the focaccia sit in a warm environment (room temperature) for 4-6 hours, until nearly doubled in volume and super jiggly.
Preheat oven to 425F for at least 30 minutes.
Drizzle the focaccia with half of the remaining olive oil, then use your fingers to press into the dough to create dimples all over the surface.
Drizzle with the last tablespoon of olive oil. Add flaky salt (or any other toppings).
Bake for 20-30 minutes, until golden on top. Let cool at least 20 minutes before slicing.
Continua nella nostra app per un'esperienza migliore
