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A forgiving, high-hydration sourdough focaccia with a crispy, olive-oil-rich crust.
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Ingredients Method Video

Ingredients
  

  • 1 cup active starter
  • 2¼ cups all-purpose flour 280g
  • ¾ cup water
  • 1½ teaspoons salt
  • 3 tablespoons good olive oil plus more for drizzling
  • flaky salt and fresh rosemary for topping

Method
 

  1. Combine starter, flour, water, salt, and oil. Stretch and fold four times over 2 hours.
  2. Transfer to a generously oiled 9x13-inch pan. Refrigerate overnight, uncovered.
  3. In the morning, dimple the dough deeply with your fingers.
  4. Drizzle liberally with olive oil and top with flaky salt and rosemary.
  5. Bake at 450F (230C) for 25-30 minutes.

Video