Same-Day Sourdough Focaccia

How to Make Same-Day Sourdough Focaccia

1. 1

   Step 1: Mix flour, water, starter and yeast

   In a large bowl, combine the flour, warm water, active starter, and optional instant yeast (and sugar if using). Stir until a shaggy, sticky dough forms and no dry flour remains. Cover and let rest (autolyse) 20–30 minutes.

   For this step

   • 4 cupsAll-purpose flour
   • 1 2/3 cupsWarm water (about 80-90°F / 27-32°C)
   • 1/2 cupActive sourdough starter (100% hydration, fed)
   • 1/4 tspInstant yeast (optional — speeds same-day rise)
   • 1 tspSugar or honey (optional, feeds yeast/starter)
   
2. 2

   Step 2: Add oil and salt, then build gluten

   Add the olive oil and sea salt to the dough. Mix by folding and squeezing the dough in the bowl for 2–3 minutes until it starts to hold together. The dough will be slack and wet — this is normal for focaccia.

   For this step

   • 1/2 cupExtra-virgin olive oil (for dough)
   • 2 tspSea salt (for dough)
   
3. 3

   Step 3: Bulk fermentation with stretch-and-folds

   Cover the bowl and let the dough ferment at a warm room temperature (about 75–78°F / 24–26°C) for 90–120 minutes. Perform 3 sets of gentle stretch-and-folds at 30-minute intervals: reach under the dough, stretch one side up and fold over, rotate the bowl and repeat 4–6 times per set. After the last fold let rest until slightly puffed.
   
4. 4

   Step 4: Prepare the pan and transfer

   Generously oil a 9x13-inch (or similar) rimmed baking sheet with the additional olive oil. Transfer the dough into the pan, using oiled hands to gently coax it—do not degas. Spread the dough toward the corners; it may resist but will relax with time.

   For this step

   • 2 tbspOlive oil (additional, for pan and finishing)
   
5. 5

   Step 5: Final rise

   Cover the pan loosely with plastic or a damp towel and allow the dough to rise for 30–45 minutes, or until noticeably puffy. If the dough resists stretching to the edges, give it another 10–15 minutes.
   
6. 6

   Step 6: Dimple, top and preheat oven

   Preheat the oven to 450°F (230°C). Use your fingertips to press deep, even dimples into the dough. Drizzle additional olive oil over the surface, scatter fresh rosemary, cherry tomatoes or olives if using, and sprinkle coarse sea salt and a little extra fine salt to taste.

   For this step

   • 1 tbspCoarse sea salt (for topping)
   • 2 tbspFresh rosemary (optional)
   • 1 cupCherry tomatoes or olives (optional topping)
   
7. 7

   Step 7: Bake

   Bake until deeply golden and crisp on the bottom, about 20–25 minutes (check at 18 minutes depending on oven). The internal crumb should be set and the top richly colored.
   
8. 8

   Step 8: Cool and serve

   Remove from oven and cool in the pan for 5–10 minutes, then transfer to a rack. Cut into 12 pieces and serve warm or at room temperature; leftovers keep well wrapped for 2 days or freeze slices.
   

1. In a large bowl, combine the flour, warm water, active starter, and optional instant yeast (and sugar if using). Stir until a shaggy, sticky dough forms and no dry flour remains. Cover and let rest (autolyse) 20–30 minutes.
2. Add the olive oil and sea salt to the dough. Mix by folding and squeezing the dough in the bowl for 2–3 minutes until it starts to hold together. The dough will be slack and wet — this is normal for focaccia.
3. Cover the bowl and let the dough ferment at a warm room temperature (about 75–78°F / 24–26°C) for 90–120 minutes. Perform 3 sets of gentle stretch-and-folds at 30-minute intervals: reach under the dough, stretch one side up and fold over, rotate the bowl and repeat 4–6 times per set. After the last fold let rest until slightly puffed.
4. Generously oil a 9x13-inch (or similar) rimmed baking sheet with the additional olive oil. Transfer the dough into the pan, using oiled hands to gently coax it—do not degas. Spread the dough toward the corners; it may resist but will relax with time.
5. Cover the pan loosely with plastic or a damp towel and allow the dough to rise for 30–45 minutes, or until noticeably puffy. If the dough resists stretching to the edges, give it another 10–15 minutes.
6. Preheat the oven to 450°F (230°C). Use your fingertips to press deep, even dimples into the dough. Drizzle additional olive oil over the surface, scatter fresh rosemary, cherry tomatoes or olives if using, and sprinkle coarse sea salt and a little extra fine salt to taste.
7. Bake until deeply golden and crisp on the bottom, about 20–25 minutes (check at 18 minutes depending on oven). The internal crumb should be set and the top richly colored.
8. Remove from oven and cool in the pan for 5–10 minutes, then transfer to a rack. Cut into 12 pieces and serve warm or at room temperature; leftovers keep well wrapped for 2 days or freeze slices.