Sourdough Hybrid Focaccia
with Optional Yeast and Cold Fermentation
Sourdough Hybrid Focaccia (with Optional Cold Fermentation)
Dough Formula
- 400 g 00 flour (100%)
- 300 g water (75%)
- 80 g active sourdough starter (20%)
- 8 g salt (2%)
- 12 g extra virgin olive oil (3%)
- 2 g instant yeast (optional, for a more reliable rise)
You can also use a 50/50 mix of all-purpose flour and strong bread flour.
Instructions
1. Mix the Dough
Combine all ingredients in a bowl until the dough comes together.
It will be soft and slightly sticky — perfect for focaccia.
2. Rest — 1 hour
Cover and let the dough rest for 1 hour to relax the gluten.
3. Strengthen the Dough
With wet hands, perform several stretch-and-folds.
Rest for another 1 hour.
Then complete 3 coil folds, spaced 30–45 minutes apart.
This gives the focaccia a beautifully open, airy crumb.
4. Fermentation Options
Option A — Same-Day Bake
Let the dough rise at room temperature until it increases in size (almost doubled).
The small amount of yeast speeds this up slightly.
Option B — Cold Fermentation (recommended)
After the last coil fold, let the dough sit at room temperature for about 1 hour,
then refrigerate for 8–24 hours.
Cold fermentation improves flavor, texture and handling — perfect for focaccia.
5. Pan Preparation
Generously oil a baking tray.
Gently transfer the dough onto the tray and stretch it toward the corners.
Cover and let it rest until relaxed and puffy.
6. Dimpling & Toppings
About 1–2 hours before baking, dimple the dough with your fingertips.
Drizzle with olive oil and add any toppings you like:
- rosemary + flaky salt
- cherry tomatoes
- olives
- caramelized onions
- garlic oil
7. Bake
Bake at 230°C (450°F) for 20–25 minutes,
until golden and crisp on the edges.
8. Enjoy
Allow the focaccia to cool slightly before slicing.
Soft, airy, fragrant — the perfect hybrid of sourdough depth and Italian lightness.
