Description
Soft, airy, and olive-oil-rich sourdough focaccia bread with a golden crust and chewy texture.
Ingredients
Scale
100 g active sourdough starter
512 g bread flour
430–440 g water
10 g salt
3 tbsp olive oil
Flaky sea salt for topping
Instructions
1. Mix starter, salt, and water.
2. Add flour and mix until combined.
3. Rest for 30 minutes.
4. Stretch and fold the dough.
5. Let rise 8–18 hours.
6. Transfer to pan and rise again 4–6 hours.
7. Dimple, drizzle, and bake at 425°F for 25 minutes.
Notes
Use an active starter for best results.
For a Japanese twist, serve with miso butter.
Store leftovers in an airtight container.
- Prep Time: 18 hours
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
- Cuisine: Italian-Japanese Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 0.5 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 0 mg