I use the same recipe for baking a sourdough loaf and focaccia. It comes from this TikToker and self-described sourdough enthusiast named Jackie and calls for 500 grams of bread flour, 375 grams of water, 11 grams of salt, and 100 grams of active sourdough starter.
If you’re setting out to make focaccia, you can skip all the confusing stretch and folds and just mix the ingredients and let it sit.
How long you let it sit depends on your home’s temperature, but typically, you need to let it rest for more than eight hours. You can also toss the dough in the fridge overnight to bake the next morning.
Once it’s rested and doubled, toss it in a pan with olive oil and dimple the dough. Then, you wait another three or four hours before baking.
This is where focaccia is simple: don’t stress about timing. If you wait six hours instead of four, your dough will likely be fine.
You’re ultimately looking for a rested dough that has plenty of bubbles.
