Ingredients
Dough
- 55 grams sourdough starter, fed and active
- 250 grams water
- 360 grams bread flour
- 6 grams salt
- 1/4 cup olive oil, plus more for drizzling and pan preparation
Toppings
- 8 ounces fresh mozzarella cheese ball
- 2 pints cherry tomatoes, halved
- Flaky sea salt (like Maldon), to taste
- 1/3 cup fresh torn basil leaves
Instructions
- Mix the dough: Combine the sourdough starter and water in a large mixing bowl. Add the bread flour and salt, mixing until fully combined and no dry flour remains.
- Autolyse rest: Cover the bowl with a damp kitchen towel and let the dough rest at room temperature for 30 minutes to hydrate the flour and begin gluten development.
- Stretch and fold: Lightly wet your hands and gently stretch and fold sections of the dough over itself, working around the dough 4-6 times. Rest the dough for 30 minutes afterward. Repeat this stretch and fold process 3-4 times, spacing out with 30-minute rests to build dough strength and elasticity.
- Bulk fermentation: Cover and let the dough rise at room temperature overnight (about 10-12 hours) until nearly doubled in size. Kitchen temperature affects timing: 8 hours in summer, 12-14 hours in winter. Use a marked container to watch the dough’s rise.
- Prepare pan: Pour 1/4 cup olive oil into a 9×13 inch baking pan, rubbing the oil evenly on the bottom and sides with your hands to prevent sticking.
- Shape the dough: Transfer the dough to the oiled pan. Oil your fingertips and gently dimple and stretch the dough towards the edges and corners of the pan. Allow the dough to relax if tight, then try stretching again. It should come close but doesn’t need to touch the edges yet.
- First proof: Cover the pan with an inverted baking sheet and place it in a warm spot (like on top of a warm stove or inside an oven with just the light on). Proof for 30 minutes to allow the dough to rise and relax.
- Dimpling and second proof: Remove the cover and dimple the dough again to help it spread to the pan edges. Cover and let it rest for another 30 minutes.
- Preheat the oven: Set the oven to 450°F (232°C) to get it hot and ready for baking.
- Add toppings: Distribute halved cherry tomatoes evenly across the dough, pressing them in gently. Dollop pieces of fresh mozzarella on top, then sprinkle with flaky sea salt to taste.
- Bake: Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and crisp around the edges.
- Garnish and serve: Remove from oven, scatter torn fresh basil leaves over the focaccia, and drizzle with additional olive oil. Slice and serve warm.
Notes
- You can refrigerate the dough after it has doubled in size to bake later; bring it back to room temperature before proceeding.
- The timing for fermentation varies greatly depending on season and room temperature—always rely on dough volume and texture rather than the clock.
- Using flaky sea salt like Maldon adds a nice finishing crunch and bright flavor contrast.
- The stretching and folding technique helps develop gluten without kneading, resulting in a light, airy crumb.
- The focaccia can be served as a pizza substitute, a dipping bread, or paired nicely with a fresh salad for an easy meal.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
