Weekend Sourdough Focaccia
A no-knead, slow-rise focaccia with an olive-oil-drenched bottom, crackling top, and an open, airy crumb — built around an active sourdough starter.
Focaccia is the most forgiving bread you'll ever bake. There's no shaping, no scoring, and the long fridge rest does almost all of the work. By the time you wake up, the dough is alive with bubbles.
The bottom-of-the-pan move — a thick layer of olive oil before the dough goes in — fries the underside into something between bread and crackers. That's the part everyone fights for.
Ingredients
Dough
- 500 g bread flour
- 400 g water, room temperature
- 100 g active, bubbly sourdough starter
- 12 g fine sea salt
- 30 g olive oil, plus more for the pan and top
Topping
- Flaky sea salt
- Rosemary leaves
- Cherry tomatoes, halved (optional)
- Thinly sliced shallot (optional)
Instructions
- 1
In a large bowl, whisk the starter into the water. Add the flour and mix with your hands until no dry bits remain. Let it rest 30 minutes.
- 2
Add the salt and 30 g olive oil. Squeeze the dough between your fingers until everything is incorporated — it will feel slick.
- 3
Over the next 2 hours, do four sets of stretch-and-folds spaced 30 minutes apart: wet your hand, lift one edge of the dough, stretch it up, and fold it over the top. Rotate the bowl a quarter turn and repeat three more times.
- 4
Cover the bowl and refrigerate for 12 to 18 hours.
- 5
Pour 3 to 4 tablespoons of olive oil into a 9x13-inch metal pan, tilting to coat the bottom. Tip the dough into the pan, fold it loosely in thirds, and turn it seam-side down. Flip once to coat both sides in oil.
- 6
Let the dough rest at warm room temperature for 3 to 4 hours, until it has spread to fill the pan and looks pillowy with bubbles.
- 7
Heat the oven to 475°F / 245°C. Oil your fingers and dimple the dough firmly all the way to the bottom of the pan. Scatter with flaky salt, rosemary, and any toppings.
- 8
Bake 22 to 26 minutes, until deeply golden and crisp around the edges. Slide onto a rack to cool 10 minutes before slicing.
Tips
- → The dough should at least double in the fridge. If your starter is sluggish, give it more time on the counter the next day.
- → Cold dough is easier to handle — work quickly straight from the fridge.
- → Use a metal pan for the crispest bottom. Glass and ceramic insulate and you'll lose some crackle.
FAQ
Can I make it without sourdough starter?
Sub 4 g instant yeast for the starter, increase flour to 540 g, and refrigerate only 8 to 12 hours.
Can I halve the recipe?
Yes — bake it in an 8x8-inch pan and reduce baking time by 3 to 5 minutes.
How do I store leftovers?
Tightly wrapped at room temperature for a day, then refresh slices in a 350°F / 175°C oven for 4 minutes.
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