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fresh baked sourdough focaccia cut in half and in slices sitting on counter top with a basket, a wooden bread knife and a vase of herbs sitting around it

Sourdough Focaccia

A bubbly, chewy and salty sourdough focaccia with savory herbs and olive oil, baked in a cast iron skillet for the perfect farmhouse focaccia.
5 from 1 vote
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Servings 1 Round Loaf

Ingredients
  

  • 340 g/1-½Cups Fed Sourdough starter
  • 340 g Filtered Water
  • 45 g/2 tbsp. Raw Honey- 2 tbsp.
  • 40 g Olive Oil plus extra for drizzling
  • 700 g All-Purpose, unbleached Flour
  • 15 g Salt
  • Fresh minced- Parsley, Thyme, Rosemary & Garlic Optional

Instructions
 

  • Make sure your starter has been fed within the last 4-12 hours. Sometimes more and sometimes less depending on the temperature in your kitchen and how old your starter is. It needs to be active and bubbly.
  • Weigh room-temperature filtered water into a bowl. Then add the active starter. Add honey and olive oil. Whisk to mix.
  • Weigh your flour and salt and add it to the sourdough starter and water mixture. Use your hands to mix, until fully incorporated. You are not kneading, you are simply mixing. It should be a doughy mess at this point. Place a tea towel or lid over your bowl and let it rest for 30 minutes on the counter.
  • After 30 minutes, begin performing a series of stretch and folds. After the first series, cover the bowl with a tea towel and let it rest again for another 30 minutes. Then perform a second set of stretch and folds. Then, after 15 minutes do a third set. Then every 15 minutes until you have performed a total of 6 stretch and folds
  • Cover the bowl and let it sit on the counter for 4-12 hours.
  • When the dough has about doubled in size, drizzle olive oil into either a cast iron skillet or a 9 by 13 baking dish. Drizzling olive oil on top of your dough and with your hands pull the dough from the sides of the bowl until it drops into your pan. Dimple and push the dough to each corner making sure it fills the pan. Then, cover the whole pan with a plastic grocery bag and transfer to the fridge overnight for a long-ferment.
  • The next day, preheat your oven to 425℉. Take the dough out of the fridge and let it sit on the counter to rise for 1 hour while the oven is preheating. Drizzle with more olive oil, and the optional herbs and chunky salt. Bake for 30 minutes or until golden brown all around. Let cool for 15-20 minutes before slicing and serving.

Notes

  • If you would rather not stretch and fold, you can throw all your ingredients into a stand mixer with a dough hook and knead for approximately 10 minutes on medium speed, until your dough passes the window pane test.