Sourdough Focaccia.

This is the best sourdough focaccia that I’ve baked.  Over the years the few times I’ve baked focaccia, a majority of the time I’ve either had too much or too little dough.  In retrospect, I think I’d been underfermenting as well.  For my 9x13” pan I made 750 g of dough and allowed it to ferment until it had a total rise of 170% which is far more than I have in the past.  Without having sliced it to peer at the crumb, this is the best looking focaccia out of my oven with nice big bubbles and I think the right thickness.  I’m glad I have this newish USA Pans pan, you hardly need any olive oil in the pan to prevent sticking so there isn’t that risk of shallow frying the dough which I’ve done in the past.  I’ll have to wait until tomorrow to slice it since this was baked for a dinner party for friends.  

Levain build overnight

Mix starter, water and then flour and ferment at room temperature 74°F the night before.

Method

Mix

To the bowl of your stand mixer add water and salt, mix to combine.

Add the levain and break into small pieces.  Add the flour and mix until the gluten is well developed. (hold back the olive oil until later in mixing). 

Next, turn the mixer on to a low speed and slowly drizzle the olive oil into the bowl while mixing until the olive oil is well absorbed.

Transfer your dough to a bulk fermentation container and cover.  Ideally, use a rectangular pan for bulk.

Bulk Fermentation

Allow the dough to rise, you may do a few coil folds if the dough wasn’t very strong after kneading.  Otherwise allow to rise until about 25-40%

Proof

Using oiled hands transfer the dough to a 9x13” pan or two 9” rounds that have been lightly greased with olive oil. If you don’t have a pan with a silicone liner, make sure to moderately oil the pan’s interior so the focaccia doesn’t stick during baking.  Do not go too heavy with the olive oil otherwise you may end up shallow frying the dough.  Gently stretch the dough to fill the pan. if the dough contracts allow the dough to rest 10-15 mins and repeat

The dough will naturally spread out during this proofing period, so it’s unnecessary to spread the dough aggressively. Once the dough is mostly spread to the edges, cover the pan and proof until the dough has had a total rise of 170%.  It should be very bubbly at the time of baking.

About 30 minutes before you anticipate the sourdough focaccia dough being ready, preheat the oven to 450°F (232°C) with a rack placed in the bottom third. Aim to bake when the dough has reached 170% rise.

Top & Bake

First, dimple the unadorned dough with wet fingers. Make sure the dimples are evenly spaced and go all the way down to the bottom of the pan. Go over the dough twice. Then, drizzle on 1-2 tablespoons of olive oil and sprinkle with herbs and coarse sea salt. If using other toppings, add them now as well, press them into the dough gently.

Bake the focaccia in the oven at 450°F (232°C) until deeply colored on top, about 30 minutes. Rotate the pan front-to-back halfway through this time. Keep an eye on it during the last 5-10 minutes and pull it out if it’s coloring too quickly, or leave it in longer if you’d like it a little darker.

Let the focaccia cool a few minutes in the pan, then transfer to a cooling rack. It’s fantastic warm from the oven, and best on the day of baking, but it’ll keep well for a couple days loosely wrapped in foil (reheat under the broiler before serving).

My index of bakes.