If you keep a sourdough starter, focaccia is its happiest job. It’s forgiving, beautiful, and almost entirely hands-off.
You’ll need: 100 g active starter, 375 g warm water, 500 g bread flour, 10 g salt, plenty of good olive oil, fresh rosemary, and flaky sea salt.
How it comes together: Mix the starter, water, and flour until no dry bits remain, rest 30 minutes, then add the salt. Over the next two hours, do four sets of stretch-and-folds. Cover and let it rise in the refrigerator overnight. In the morning, pour a generous amount of oil into a 9×13 pan, add the dough, and let it relax and rise for 2 to 4 hours until puffy. Dimple deeply with oiled fingers, scatter rosemary and flaky salt, and bake at 450°F for 25 to 30 minutes until deep gold.
Let it cool for ten minutes, if you can resist.
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[Add your favorite toppings: cherry tomatoes, olives, or thinly sliced onion?]
Pair it with
Tear a warm piece and pour Sauvignon Blanc: Summer in a Glass alongside.
Let the dough rise while you try Building a Sketchbook Habit at the kitchen table.
