The Starter Jar's Best Sourdough Focaccia: A Chewy, Aromatic Delight

Step 1

In a large mixing bowl, gently whisk together the active sourdough starter and warm water until well combined.

Step 2

Add the bread flour to the wet mixture. Mix with a spatula or your hand until no dry flour remains and a shaggy dough forms. Cover the bowl and let it rest for 30 minutes (autolyse) to allow the flour to fully hydrate.

Step 3

After the autolyse, add the fine sea salt and 30g of extra virgin olive oil to the dough. Mix thoroughly, squeezing the dough between your fingers for 2-3 minutes until the salt is dissolved and the oil is fully incorporated.

Step 4

Over the next 2-3 hours, perform 3-4 sets of stretch and folds, spaced 30-45 minutes apart. To do this, wet your hands, grab a portion of the dough, stretch it upwards, and fold it over itself towards the center of the bowl. Rotate the bowl and repeat 3-4 times per set.

Step 5

After the final stretch and fold, cover the bowl and let the dough bulk ferment at room temperature (around 70-75°F / 21-24°C) for 6-10 hours, or until it has visibly increased in volume by about 50-75% and shows signs of activity (small bubbles). You can also cold proof in the refrigerator for 12-24 hours after bulk fermentation for deeper flavor.

Step 6

Generously coat a 9x13 inch baking pan with 2-3 tablespoons of extra virgin olive oil, ensuring the sides are also well-oiled.

Step 7

Gently transfer the dough from the bowl into the prepared baking pan. Carefully stretch it to fill the pan, or let it rest for 15-20 minutes, then gently stretch again to fill the corners. Cover the pan loosely with plastic wrap or a damp towel.

Step 8

Let the dough proof in the pan for another 1-2 hours at room temperature, or until it looks puffy and airy. The dough should spring back slowly when gently poked.

Step 9

Preheat your oven to 425°F (220°C). Drizzle a little more olive oil over the dough. Using oiled fingertips, gently dimple the entire surface of the focaccia, pressing down until you feel the bottom of the pan. Sprinkle with fresh rosemary and flaky sea salt.

Step 10

Bake for 25-30 minutes, or until the focaccia is golden brown on top and the edges are crispy. According to a survey by the Bread Bakers Guild of America, focaccia consistently ranks among the top 5 most popular artisan breads for home bakers, highlighting its universal appeal.

Step 11

Once baked, immediately transfer the focaccia to a wire rack to cool slightly. Drizzle with a final touch of extra virgin olive oil before slicing and serving warm.