Lazy Sourdough Focaccia
Serves: 12 or 6 very hungry people | Tray: 48.5x34cm or similar
This is sourdough for people who want great bread without the fuss. Mix it, leave it, bake it. The long overnight rest does all the work for you.
why not try my loaded Spring focaccia, use this as the base and just add toppings! You can find it here!
Ingredients
150g active sourdough starter
525g water
750g white bread flour
50g water
15g fine salt
50g olive oil
Flaky sea salt, for topping
Method
In a large plastic container combine the sourdough starter, 525g water and bread flour. Mix until no dry flour remains. Cover and leave for 1 hour.
Add the remaining 50g water and the salt and mix well until fully incorporated. Cover and leave to rest.
Over the next few hours, perform a stretch and fold if you pass by the container, grab the dough from one side, stretch it up as high as it will go without tearing and fold it over to the opposite side. Rotate the container and repeat all the way around. One set is plenty here, this is lazy focaccia after all.
Leave the container overnight in the coolest place in your house, not the fridge, just somewhere away from heat.
In the morning, tip the dough out directly onto your baking tray. Cover with a damp tea towel and leave for 3-4 hours until it has spread and puffed.
Preheat your oven to 210°C.
Drizzle the olive oil over the dough and coat your hands generously. Press your fingers all across the surface to create deep dimples. Add any toppings you like at this stage, then finish with a generous pinch of flaky sea salt.
Bake for 40-45 minutes until deeply golden and cooked through.
Remove from the oven and leave to cool on the tray for at least 40 minutes before slicing. Don't skip this — the bread is still cooking internally during this time and cutting too early will give you a gummy crumb.
Elliot's Tips
This is meant to be lazy. Don't stress about the stretch and fold, if you're passing the kitchen do one, if you're not don't worry. The long overnight ferment does the heavy lifting.
Find the coolest spot in your house. A warmer room will speed up fermentation and you'll wake up to an over-proofed dough. A cool hallway, laundry or garage is perfect.
Topping ideas to get you started. Sliced potato is incredible, it goes crispy on top and soft underneath. Sliced tomato and red onion is a classic, as is rosemary and olives. Or leave it plain, it makes the best toast the next day.
The 40 minute cool is non negotiable. It's tempting to cut straight in but the bread is still finishing its cook during this time. Give it the time it needs and you'll be rewarded with a perfect crumb.
Flexible on the tray size. A larger tray gives you a thinner, crispier focaccia. A smaller tray gives you a thicker, more pillowy result. Both are delicious, it's personal preference.