Sourdough · Pan bread

Sourdough Focaccia

Bakes using this recipe

Light, well-aerated focaccia with irregular holes, toasted garlic, and a slightly pale top.

Method

Combine flours, water, starter, honey, olive oil, and salt. If using a mixer, start with the paddle on low.
Switch to the dough hook and mix on low to medium-low for about 5 minutes.
Transfer to a lightly oiled bowl. Rest 30 minutes.
Perform 3 rounds of stretch and folds, 30 minutes apart.
Bulk ferment 4–8 hours, until bubbly, aerated, and roughly doubled.
Line a 9×13 metal or cast-iron pan with parchment; cast iron is preferred. Coat generously with 1–2 tablespoons olive oil.
Transfer dough to the pan. With oiled fingers, gently press toward the edges. Rest 10 minutes if it resists, then continue.
Dimple the dough, cover, and proof 1–2 hours, until puffy.
Preheat oven to 450°F.
Use 2–4 tablespoons olive oil total, enough to coat the pan generously and drizzle over the top. Dimple again and add optional toppings and coarse salt.
Bake 22–28 minutes, rotating halfway through, until golden and 200–205°F internally.
Remove from pan immediately and cool at least 15 minutes.

The final frame