×
7 Steps

Sourdough focaccia3 tray (30 × 40 cm)

  1. Dough · Step 1 of 3

    Mix 3000 g bread flour, 2250 g water and 600 g active levain (100% hydration); rest 30 min. Add 66 g fine salt, 150 g water (the rest) and 120 g extra virgin olive oil and squeeze in.

  2. Dough · Step 2 of 3

    Bulk ferment with 4 sets of coil folds in the first 2 hours.

    risen by half, bubbly at the edges

  3. Dough · Step 3 of 3

    Cover and refrigerate.

    4 °C

  4. Tray and Bake · Step 1 of 4

    Pour half of 180 g extra virgin olive oil, for the tray and top into the tray, tip the dough in and stretch it gently to the corners.

  5. Tray and Bake · Step 2 of 4

    Proof at room temperature.

    jiggles when the tray is shaken

  6. Tray and Bake · Step 3 of 4

    Drizzle with the rest of the oil, dimple to the bottom with oiled fingers, scatter 12 g rosemary leaves and 12 g flaky salt.

  7. Tray and Bake · Step 4 of 4

    Bake at 230 °C.

    deep golden on top, crisp underneath

    230 °C