Dough
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Water | 375 ml | 375 mL | 750 mL | 1.12 L | 1.5 L |
| Sugar | 1 Tbsp | 12.5 g | 25 g | 37.5 g | 50 g |
| Sourdough starteractive and bubbly; it should float in water | 100 g | 100 g | 200 g | 300 g | 400 g |
| Bread flourestimated -- amount not stated in the video; standard focaccia hydration | 500 g | 500 g | 1 kg | 1.5 kg | 2 kg |
| Saltestimated -- amount not stated in the video; about 2% of the flour weight | 10 g | 10 g | 20 g | 30 g | 40 g |
| Lukewarm water | 25 g | 25 g | 50 g | 75 g | 100 g |
Topping
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Olive oilestimated -- for greasing the dish, drizzling, and dimpling | About 3 Tbsp, divided | 40 mL | 80 mL | 120 mL | 160 mL |
| Fresh rosemaryleaves picked from the sprigs | A few sprigsor about 1 1/2 tsp dried rosemary | — | — | — | — |
| Flaky saltfor finishing | A pinch | — | — | — | — |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 |
|---|---|---|---|---|
| Sugar | 1 cup firmly packed brown sugar | 1–3/4 cups confectioners’ sugar (makes baked goods less crisp) | 1 cup superfine sugar | |
| 1 | 1 | 1.75 | 1 | |
| Bread flour | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe)Reader suggestion:\xa05/8 cup potato flour | 1–1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal |
| 1 | 1 | 1 | 1.25 | 1 |
| Fresh rosemary | Dried rosemary | |||
| — | — |
Method
- Test the starter: drop a spoonful into a glass of water. If it floats, it is active and ready to use.
- In a large bowl, combine 375 ml water and 1 Tbsp sugar. Add 100 g of starter and dissolve the starter and sugar into the water.
- Add the flour and mix until combined. Cover and rest for 30 minutes.
- Add the salt and 25 g lukewarm water, then squeeze and fold the dough to combine. Cover and rest for 30 minutes.
- Perform four sets of stretch and fold: stretch a section of dough up and fold it over the rest, rotating the bowl, until the dough firms up. Cover and rest for 30 minutes between each set.
- Coat a baking dish with olive oil, gently place the dough into the dish, and stretch it out to fit. Drizzle with more olive oil, cover, and refrigerate for 14 hours.
- The next morning, preheat the oven to 230 C (450 F) and take the dough out of the fridge.
- Drizzle the dough with a generous amount of olive oil and press dimples into it with your fingers, being careful not to burst the bubbles that formed overnight.
- Drizzle with a bit more oil, top with rosemary and a pinch of flaky salt.
- Bake for 35 minutes, turning the pan halfway through, until golden brown. Let cool slightly before slicing.
Notes
Servings: 8 (per serving). Per serving: 297 kcal, 7 g protein, 54 g carbs, 5 g fat, 2 g fiber.
The video’s narration gives exact amounts for water (375 ml), sugar, starter (100 g), salt water (25 g), and bake time (35 min), but not the flour, salt, or oven temperature. Those are marked estimated above: flour (500 g), salt (10 g, about 2% of the flour weight), olive oil (about 3 Tbsp total), and oven temperature (230 C / 450 F) follow standard focaccia baker’s percentages, putting the dough near 82% hydration. Nutrition is computed from these estimates.
The starter must be active before mixing – it should float in a glass of water.
Bake at 230 C (450 F) for 35 minutes, turning the pan halfway through, until the crust is golden brown.
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