09/08/2026
🍞Sourdough Focaccia:
Ingredients
• 100 g active sourdough starter (available on our page)
• 375 g water
• 30 g honey
• 500 g bread flour
• 11 g sea salt
• Fresh herbs of your choice, optional
• Olive oil (for coating the bowl, pan, and brushing the top)
Method
1. Mix dough – Whisk together starter, water, and honey. Add flour, salt, and herbs. Stir until a sticky dough forms.
2. Rest – Cover and let the dough rest for 1 hour.
3. Bulk fermentation – Perform 4 rounds of stretch-and-folds, every 30 minutes for the first 2 hours.
4. Ferment – Cover and let rise on the counter for 6–8 hours, or until doubled, light, and airy.
5. Cold proof or bake – Either cold re**rd overnight for deeper flavor, or bake the same day in a well-oiled pan.
6. Shape & oil – Gently press the dough into the pan, drizzle generously with olive oil, and dimple the surface with your fingertips.
7. Bake – Bake at 425°F (220°C) for 15–20 minutes, until puffed and golden brown.
