Sourdough Focaccia, Olive Oil, Balsamic Recipe

Build sponge

Evening before baking (8–12 hours prior): In a medium bowl, mix 150 g active sourdough starter with 150 g all-purpose flour and 100 g room-temperature water until a shaggy, uniform batter forms. Cover loosely with plastic wrap or a lid and leave at room temperature until bubbly and doubled (8–12 hours).

Autolyse & mix

When the sponge is ready, place 400 g all-purpose flour in a large mixing bowl. Combine the bubbly sponge with 325 g lukewarm water and the optional 10 g honey (if using). Mix until no dry flour remains and a rough dough forms. Let rest (autolyse) 20–30 minutes.

Add salt and oil

After autolyse, sprinkle 10 g fine sea salt over the dough and add 45 g extra-virgin olive oil. Mix by folding and pinching in the bowl until salt and oil are fully incorporated and the dough is cohesive. The dough will be wet and elastic.

Bulk fermentation with stretch and folds

Cover the bowl and let the dough rest at room temperature (about 21–24°C / 70–75°F). Over the next 2.5–3.5 hours perform 4 sets of stretch-and-folds at 30–40 minute intervals: wet your hand, lift one side of the dough, stretch it up and fold it over the center; rotate the bowl and repeat 4–6 times per set. Between sets keep dough covered. After the final fold, let dough rest until slightly risen and airy (volume increase of ~30–50%).

Prepare pan and transfer

Generously oil the 9x13 inch rimmed baking sheet with about 1–2 tbsp (15–30 g) of the reserved olive oil. Transfer the dough onto the oiled sheet by turning the bowl onto the pan and using an oiled spatula to coax it out. Gently stretch the dough toward the corners; it will resist — allow 10–20 minutes of resting if needed, then continue stretching until it covers the pan.

Proof (final rise)

Cover the pan loosely with oiled plastic wrap or a damp towel. Let the dough proof at room temperature for 45–75 minutes until it looks puffy and passes a gentle poke test (the indentation springs back slowly). For more flavor, you may retard in the refrigerator for 8–16 hours (cover and refrigerate), then bring to room temperature for 30–60 minutes before baking.

Dimple and top

Preheat oven to 230°C (450°F) with a rack in the center 30 minutes before baking. After final proof, drizzle 2–3 tbsp (30–45 g) extra-virgin olive oil evenly over the dough. Using oiled fingertips, press deep dimples into the dough across the surface, working quickly so the oil pools in the dimples. Scatter halved/sliced black olives, thin garlic slices (if using), and the rosemary needles evenly across the surface. Sprinkle 6 g coarse sea salt and 1 tsp freshly cracked black pepper.

Bake

Place the baking sheet in the preheated oven and bake for 18–25 minutes, rotating once if your oven has hot spots, until the focaccia is deep golden brown on top and crisp at the edges. The internal temperature should register about 95–98°C (203–208°F) if measured.

Finish with balsamic

Remove focaccia from the oven and immediately drizzle 15 ml (about 1 tbsp) good-quality balsamic vinegar in a light zigzag or drizzle pattern over the surface (or use a balsamic reduction for a sweeter finish). Drizzle an additional 1 tbsp (15 g) extra-virgin olive oil if desired. Let cool in the pan 10 minutes, then transfer to a wire rack and cool another 10–15 minutes before slicing.

Slice into squares or rectangles. Serve warm or at room temperature as an appetizer or accompaniment to salads, soups, or charcuterie. Leftovers store wrapped at room temperature for 1–2 days or frozen for up to 1 month—reheat in a 180°C (350°F) oven for 6–8 minutes to refresh.