Sourdough Focaccia, Olive Oil, Aged Balsamic Recipe

8–12 hours before mixing the main dough (or the night before), combine 150 g active 100% hydration sourdough starter, 150 g warm water and 150 g bread flour in a medium bowl. Mix until smooth, cover loosely with plastic or a lid and leave at room temperature (about 70–75°F / 21–24°C) until bubbly and roughly doubled in volume.

Autolyse and initial mix

In a large mixing bowl, combine 450 g bread flour and 370 g warm water. Mix until there are no dry pockets and a shaggy, sticky mass forms. Cover and rest for 30 minutes to 1 hour (autolyse).

Add leaven and salt

After autolyse, add the 450 g of leaven (preferment) and 60 g olive oil to the dough. Sprinkle 12 g fine sea salt over the top. Mix by hand: fold and squeeze the dough until the leaven and salt are fully incorporated and the dough begins to feel cohesive (about 3–5 minutes). The dough will be sticky—resist adding extra flour.

Bulk fermentation with stretch-and-folds

Cover the bowl and let the dough bulk ferment at room temperature for 3–4 hours. During the first 2 hours, perform 4 sets of stretch-and-folds spaced 20–30 minutes apart: reach under the dough, pull one side up and fold it over the center, rotate the bowl and repeat from each cardinal side (4 folds = 1 set). After the last set, let the dough rest undisturbed until it has risen about 20–40% and shows bubbles on the surface and sides.

Prepare pan

Generously oil a 13x18-inch (or similar) half-sheet baking pan with 1–2 tablespoons extra-virgin olive oil. Make sure the oil covers the entire base and sides to prevent sticking and to give that crisp, oily crust.

Transfer and shape

Gently transfer the dough onto a well-oiled counter or work surface, using a bowl scraper. Do not degas aggressively. Gently press the dough into a rough rectangle, then lift and fold the edges toward the center once to create surface tension. Transfer dough seam-side down into the oiled pan. Lightly oil your hands and gently press the dough outward toward the corners until it reaches the edges of the pan; it will resist—allow 20–30 minutes for it to relax and you can continue to coax it to the edges.

Final proof in pan

Cover the pan loosely with plastic wrap or a damp towel and let it proof for 1–2 hours at room temperature until puffy and slightly domed. For a slower, more complex flavor, refrigerate for 8–16 hours instead (cold proof). If cold-proofing, bring the pan to room temperature for 30–60 minutes before baking.

Dimpling and toppings

Preheat the oven to 475°F (245°C) with a rack in the upper third. Using well-oiled fingertips, press deep dimples across the surface of the dough, spacing them close together. Drizzle 1–2 tablespoons extra-virgin olive oil over the dough, allowing oil to pool in the dimples. Scatter the chopped rosemary and halved black olives evenly across the surface. Sprinkle flaky sea salt (about 1 tsp) and 1 tsp freshly ground black pepper.

Bake

Place the pan in the preheated oven and bake for 18–24 minutes, rotating halfway if your oven has hot spots, until the focaccia is deep golden on top and the edges are crisp. If you used a cold pan from the fridge, allow an extra 2–4 minutes of baking time.

Finish with aged balsamic

Remove the focaccia from the oven and immediately drizzle the surface with 2 tablespoons aged balsamic vinegar, spreading gently with a pastry brush or spoon so it lightly coats the top and olive pockets. Let the focaccia rest in the pan for 10 minutes to set and absorb some oil and balsamic.

Serve

Transfer focaccia to a cutting board, slice into squares or rectangles and serve warm or at room temperature. Optionally offer extra olive oil and aged balsamic on the side for dipping.