Sourdough Focaccia

 from the sides of the bowl. Next, use your fingers to lift up the dough from the center. Let the dough drape over your fingers, allowing the weight of the dough to pull it down towards the bowl. As the dough gets closer to the bottom of the bowl, fold it over itself. Then, rotate the bowl 90 degrees. Lift from the center again, folding the dough. This is an important step to help the dough develop and strengthen gluten, which will help hold its shape while baking.

How to Store Sourdough Focaccia

Sourdough Focaccia usually lasts up to 3 days at room temperature. Do not store it in the refrigerator. Instead, keep it covered with a towel or in a zipped plastic bag someplace that is relatively cool. A bread box also works well.

Can I Freeze Sourdough Focaccia?

Yes! Sourdough Focaccia freezes quite well. First, let it cool completely. Next, wrap it tightly in aluminum foil and store it in a zipped freezer bag. Label and date the packaging; it will last up to 3 months. When ready to enjoy, remove from the freezer and freezer bag but keep it in the foil. Place bread (still in the foil!) in the oven for 15 minutes at 350°F. If you want it crispy, you can remove it from the foil and place it back into the oven for a few more minutes. Let cool slightly, then enjoy!

Ingredients

▢5 cups (625 g) all-purpose flour▢2 ¼ cups water, room temperature▢⅓ cup (92 g) active sourdough starter▢3 teaspoons kosher salt, divided▢5 tablespoons extra virgin olive oil, divided, plus extra for coating a bowl

Instructions

To a large mixing bowl, add flour and water. Mix well. Cover and let rest at room temperature for one hour.

When ready, add the active sourdough starter, 2 ½ teaspoons salt, and 1 tablespoon oil. Mix well, cover, and rest for 30 minutes.

Over the next two hours, hand-mix the dough every 30 minutes using the Rubaud method. Using wet fingers, reach your hand under one side of the dough and pull and stretch the dough into the center of the bowl. Turn the bowl and repeat the pulling and stretching processing 3-4 more times. Cover the dough and let it rest for 30 minutes. You will repeat this 3 more times (pull, stretch, cover, rest 30).

Coil fold the dough 4 times. To do this, gently loosen the dough from the sides of the bowl. Using wet fingers, place your hands under the center of the dough and gently lift the dough with both hands from the middle. Allow the weight of the dough to naturally pull downward. Fold the dough back into the bowl, turn the bowl 90 degrees, and repeat in the opposite direction. Transfer the dough to a well-oiled bowl and cover to rest overnight at room temperature (10-14 hours).

The next day, the dough should have doubled in size and will be bubbly.

To a 9×13-inch baking dish, add 2 tablespoons oil. Gently pour the dough onto the oil. Top with one tablespoon of oil and gently press to the edges of the pan, being careful not to pop any bubbles. Cover and let it rest at room temperature for 30 minutes.

After 30 minutes, use oiled fingers to dimple the dough. Coat with the remaining tablespoon of oil and sprinkle with ½ teaspoon salt.

Preheat oven to 450°F. Let the dough rest while the oven preheats.

Bake for 28 minutes. Then, check the bread; if any bubbles are getting too dark, cover them with aluminum foil. Bake an additional 10-12 minutes.

Let the bread cool in the pan for 10-15 minutes before turning it out onto a wire rack.