Sourdough Focaccia#

Makes 1 focaccia (9×13 inch)

Recipe from King Arthur’s Big and Bubbly Focaccia, Sourdough Edition

Ingredients#

Directions#

Step 1 - Mix#

Combine starter, water, and olive oil. Add flour, salt, and sugar and stir until no dry patches remain. Cover 15 minutes.

Step 2 - Fold#

Pick up the dough and stretch and fold it over itself several times. Cover 15 minutes. Preferably, repeat 3 more times (4 sets total).

Step 3 - Bulk Fermentation#

Let rise at room temperature (70–75°F) for 1½–2 hours until nearly doubled and puffy.

Step 4 - Pan Prep & Rise#

Line a 9×13 inch baking pan fully with parchment paper. Drizzle half the topping oil over the parchment. Transfer dough and flip once to coat in oil. Cover and let rise about 5 hours (possibly as little as 3 hours) until marshmallowy and jiggly, nearly filling the pan.

Dough in pan, pre-rise

Covered and rising

Step 5 - Dimple and Top#

Preheat oven to 475°F. Oil your fingertips and press dimples throughout the dough about 1½ inches apart, pushing all the way to the pan bottom. Drizzle the remaining oil over the surface. Sprinkle with flaky salt (Maldon), rosemary, and lavender.

Step 6 - Bake#

Bake on the lower rack 15–20 minutes until deep golden. Broil 1–2 minutes if you want more color.

Step 7 - Finish#

Lift out using the parchment and transfer to a wire rack. Return the focaccia (without parchment) directly to the oven rack for 5–7 minutes to crisp the sides. Cool completely before slicing.

Notes#

• Starter should be ripe and active — fed within 4–8 hours before mixing.
• Full parchment lining makes removal clean with no sticking and no spray needed.