This is a great introduction to high hydration doughs. Since it bakes in a pan, there isn’t so much focus on building enough tension to hold itself up during baking. So the pressure is off; just enjoy working with 80% dough and witnessing the magic of the coil fold as your dough goes from a messy mix of flour and water to a smooth, strong dough! Be sure to use lightly wet hands when handling this dough.
This recipe is very hands-off, great for mid-week baking, and its simplicity lends itself well to many toppings, from olive oil and flaky salt, to onions, rosemary, tomatoes, even grapes.
I call for an “overnight” rest which for me is somewhere between 8-12 hours, but it will depend on your environment, and you can certainly do an all-day rest instead and bake in the evening. Start with a target dough temp of 68˚F (20˚C) and a 10 hour rest, then make adjustments from there, using the proofing suggestions in the FAQs of Baking with Rosehill Sourdough. This focaccia is at its best when perfectly-proofed. You’ll know it’s ready through dimpling: when dimpled, the dimples should stay and the dough should be bubbly. If the dimples bounce back too quickly, or you aren’t getting good sized bubbles, let the dough proof for longer.
One thick fluffy focaccia in a 9” round pan or a traditional thickness focaccia in a 13×18” sheet pan
See table below for alternative sizes
4-10 hours before PREP:
Mix 16g of sourdough with 32g of water 16g of bread flour and 16g of whole wheat flour (1:2:2). This will be enough for the recipe +20g.
297g water (80%) (~69˚F/20˚C)
11g salt (3%)
11g olive oil (3%)
59g peaked sourdough starter (16%)
371g bread flour (100%)
14 hours before BAKE, with 4 hours to make the dough and a 10 hour rest on the counter.
Target dough temperature is 68˚F (20˚C).
Combine water, salt, and oil in a medium bowl. Stir to dissolve the salt. Add starter and mix until water is milky in color.
Add flour. Mix just until combined, until you cannot see any dry flour. It will be shapeless.
Let rest, covered with a damp towel or lid on the counter, 1 hour.
[Feed the remaining starter for future use. You won’t need any more for this recipe.]
After the hour, fold using a stretch & fold technique, stopping when the dough is smooth. Ensure the seam side is down and smooth side is up.
Let rest, covered on the counter, 1 hour.
Coil fold the dough by using wet hands to get under the dough on both sides and gently pull up, allowing one side of the dough to unstick from the bowl and fold onto itself. Rotate a half turn and repeat. Turn the bowl a quarter turn and repeat. Rotate a half turn and repeat, for four total folds. Let rest, covered on the counter, 1 hour.
With wet hands, fold the dough again using the coil fold method.
Let rest, covered on the counter, 1 hour.
Lightly and thoroughly coat the pan with butter, then olive oil. Set aside.
With wet hands, fold the dough again using the coil fold method. Remove the dough from the bowl and place into the oiled pan, smooth side down.
Let rest in the pan, covered with a damp towel, on the counter for 10-16 hours.
Preheat oven to 450˚F (230˚C).
After the oven is preheated, uncover the dough. Drizzle with olive oil, then firmly dimple the dough using lightly wet or oiled hands.
Bake covered for 15 minutes, rotate, then bake uncovered for 10-15 minutes, until dark golden.
Remove from pan and allow to cool on a rack for 1 hour.
Recipe Alt: Cold Proofed Focaccia
Cold proof in the refrigerator overnight or for up to 2 days for increased digestibility and a more sour flavor. Use warm water (~87˚F/30˚C) in the recipe for a target dough temp of 80˚F (27˚C) and follow the same directions as above except rest somewhere warm instead of on the counter between folds. After the last coil fold, place the dough back into the bowl, cover it, and place it in the fridge. When it’s time to bake, take the dough from the refrigerator and place it into an oiled pan. Give it at least an hour in the pan, covered, before baking. Depending on the proof, you may want to let it rest on the counter for up to 8 hours. Do not cold proof in the pan as this will increase the chances of the focaccia sticking to the pan.
|8” Round (thick)||9″ Round (thick)|
or 13×18” (thin)
|Olive Oil (g)||6||9||11||14||25||3%|
|Bread Flour (g)||188||292||371||465||817||100%|
|Dough Mass (g)||380||590||750||940||1650|