Ingredients
Method
Preparation
- In a large bowl, stir together the active sourdough starter and warm water until combined.
- Add the flour and salt. Mix with a spatula or your hand until a shaggy dough forms.
- Lightly flour a work surface. Knead the dough about 5–7 minutes until smooth and elastic.
- Coat a clean bowl with olive oil. Place the dough inside, turning once so the surface is oiled. Cover with a towel or plastic wrap.
- Let the dough rise 1 to 1.5 hours, until roughly doubled.
Baking
- About 30 minutes before baking, preheat the oven to 425°F (220°C).
- Generously oil a baking sheet. Transfer the dough to the sheet and gently stretch it to fit the pan, using oiled fingertips.
- Cover and let it rest 30 minutes to relax and puff a bit.
- Using your fingers, press dimples across the dough’s surface. Don’t press so hard you deflate completely; leave pockets for oil to sit.
- Drizzle with olive oil, sprinkle coarse sea salt, and scatter fresh rosemary or preferred toppings.
- Bake for 20–25 minutes until the top is golden brown and the bottom sounds hollow when tapped.
- Let the focaccia cool slightly on a rack, slice, and serve warm.
Nutrition
Notes
Serve warm squares with a bright extra-virgin olive oil and balsamic dip, or use sliced focaccia for sandwiches. Store cooled focaccia wrapped in a clean tea towel or in a paper bag at room temperature for up to 2 days.