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Italian Focaccia
[Focaccia Italiana]

Italian Focaccia is a flavorful, airy Italian flatbread made with a sourdough starter, and olive oil baked to a crispy golden perfection.

Italian Focaccia [Focaccia Italiana]

By Denis Elas The Chef
Print Recipe
Italian Focaccia
Italian Focaccia is a flavorful, airy Italian flatbread made with a sourdough starter, and olive oil baked to a crispy golden perfection.
Recipe dedicated to:My cooking learning journey
5 from 2 votes
Course: Side Dish, Snack
Cuisine: Italian
Prep: 15 minutes
Cook: 25 minutes
Rest: 8 hours
Total: 8 hours 40 minutes

Ingredients

The Dough

The Toppings

  • salt for topping
8 servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Preparation

  1. Gather the ingredients. In a large bowl, combine the 100 g active sourdough starter, 10 g salt and 430 ml water. Stir with a spatula until mixed (it doesn’t need to be uniform).
  2. Add the 512 g bread flour and mix until fully incorporated. Cover with a cloth and let it rest.

The Fold

  1. After 30 minutes, add 2 Tbsp. extra virgin olive oil and perform some squeezing until it has absorbed the oil. Once you have a smooth ball, fold by reaching into the bowl and pulling the dough up and into the center of the bowl. Turn the bowl a quarter turn and repeat the pulling 8 to 10 times. Cover with cloth and let it rest.
  2. After another 30 minutes, repeat the fold.

The First Rise

  1. Drizzle a splash of oil to prevent sticking. Turn the dough seam side down, cover the bowl with a tea towel cover and let it rise at room temperature for 8 to 18 hours*, depending on your kitchen's temperature and the strength of your starter. Monitor for visual cues (doubling in volume) rather than time. I use an elastic to note the starting point.
    *Denis's Tip: I usually plan to do this on the day prior so the dough takes the night to raise and I can bake during the next day.

The Baking Pan

  1. When the dough has doubled, pour 2 Tbsp. extra virgin olive oil into a 9x13-inch baking pan.
  2. Drizzle the top of the dough with an additional 1 Tbsp. extra virgin olive oil. Gently deflate the dough and release it from the sides of the bowl using your hand. Scoop the dough into the center of the oil pool in the prepared pan. Fold the dough envelope-style from top to bottom and side to side, forming a rough rectangle. Turn the dough over so the seam side is down. Rub the top with oil.

The Second Rise

  1. Let the dough rise uncovered for 4 to 6 hours or until it is puffy and nearly doubled.

The Baking

  1. Preheat your oven to 425ÂșF. Using your fingers, dimple the dough. Lightly oil your hands and, using all ten fingers, gently press into the dough to dimple it and stretch it to nearly fit the pan. Sprinkle generously with salt.
  2. Bake at 425ÂșF for approximately 25 minutes or until golden all around.
    Italian Focaccia

The Serving

  1. Remove the pan from the oven and transfer the Sourdough Focaccia to a cooling rack.
    Italian Focaccia
  2. Allow it to cool before slicing and serving.
    Italian Focaccia

Equipments

Mixing bowl
Baking pan (9 x 13 inch)

Nutrition

Serving: 1 slice | Calories: 288 kcal (14%) | Carbohydrates: 48 g (16%) | Protein: 7 g (14%) | Fat: 6 g (9%) | Sodium: 488 mg (21%) | Fiber: 1 g (4%) | Sugar: 0.2 g

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

grantbakes.com and alexandracooks.com

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5 from 2 votes
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Denis Elas KapitanPrikol Prikol
Denis Elas Illustration by Designated Sally 03.28.2025
Illustration by Designated Sally

Who am I?

I’m Denis Elas, a Moldovan guy living in Canada with a variety of passions. I started cooking recently and doing challenges. I try to modernize the recipe scene in an ad-free environment that I prefer and I hope you do too!

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