Crisp and Fluffy Sourdough Focaccia

Use your sourdough starter to make yourself a small batch of perfectly fluffy and crisp sourdough focaccia. This sourdough focaccia recipe is perfect for two or just one person who loves bread. It’s crisp and fluffy, dimpled with pools of glossy olive oil, and finished with a generous sprinkle of flaky sea salt. The two-day process ensures that the focaccia develops its flavor, making it truly delicious. With high-quality olive oil and a light sprinkling of rosemary, this focaccia is bound to become a favorite.

Ingredients:

• 1 cup sourdough starter
• 1 cup all-purpose flour
• 1/2 cup water
• 1/2 tsp salt
• 2 tbsp olive oil (plus extra for drizzling)
• Flaky sea salt for finishing
• Fresh rosemary for topping (optional)

Helpful Hints:

• The two-day process is essential for developing the sourdough flavor.
• Use high-quality olive oil for the best flavor.
• Customize your focaccia with fresh herbs, olives, or tomatoes.

How to Make Small Batch Sourdough Focaccia

Step 1: Prepare the Dough
Combine the sourdough starter, flour, water, and salt in a bowl. Mix until a shaggy dough forms. Knead the dough until it becomes smooth and elastic, about 5-7 minutes. Cover the bowl with a damp cloth and let it rise at room temperature for 4-6 hours, or until it has doubled in size.

Step 2: Slow Ferment in the Fridge
After the initial rise, transfer the dough to the refrigerator and let it ferment overnight. This slow ferment will develop the flavor of the sourdough.

Step 3: Proof the Dough
The next day, remove the dough from the fridge and let it come to room temperature. Allow it to proof for 2-4 hours, or until it is bubbly and airy.

Step 4: Prepare for Baking
Preheat your oven to 450°F (230°C). Drizzle olive oil into a 6-inch baking pan. Transfer the dough to the pan and gently stretch it to fit. Use your fingers to dimple the dough all over, then drizzle generously with more olive oil and sprinkle with flaky sea salt and rosemary if using.

Step 5: Bake the Focaccia
Bake the focaccia for 20 minutes, or until it is golden brown and crisp on the edges. Remove from the oven and let it cool slightly before slicing and serving.