Sourdough focaccia has the same golden crust as yeasted focaccia and the added sour notes from a long ferment with a sourdough starter. It's tender and airy, and totally delicious.
- Ally @ cravethegood.com
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Add sourdough starter, water, flour, and salt to a stand mixer, and knead the dough for 5-7 minutes on low speed.
Cover the dough and rest for 30 minutes, then perform a series of stretch and folds, followed by a 30 minute rest Repeat twice more.
After the final stretch and fold, cover the bowl and set aside to bulk ferment for 12-18 hours.
Drizzle dough with olive oil, and turn dough into greased 9x13 baking dish. Fold dough into rectangle, cover and rise 2-4 more hours until bubbly.
Once the focaccia has completely risen, lightly oil your fingers and poke the dough all over.
Bake at 425 for for 20-25 minutes or until browned. Rest before turning out onto cooling rack for 15-20 mins before slicing.