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7 Steps

Sourdough focaccia3 tray (30 × 40 cm)

  1. Dough · Step 1 of 3

    Mix 22 cups bread flour, 4.96 lb water and 1.32 lb active levain (100% hydration); rest 30 min. Add 2.25 oz fine salt, 5.5 oz water (the rest) and 4 oz 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 6.5 oz 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 0.5 oz rosemary leaves and 0.5 oz flaky salt.

  7. Tray and Bake · Step 4 of 4

    Bake at 230 °C.

    deep golden on top, crisp underneath

    230 °C