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Sourdough Focaccia in a Loaf Pan

Sourdough Focaccia in a Loaf Pan
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A wonderfully soft and airy sourdough focaccia baked in a loaf pan, perfect for dipping or sandwiches.

Ingredients

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  • 50 grams active sourdough starter
  • 400 grams filtered water
  • 500 grams bread flour
  • 10 grams salt
  • Oil for pan & drizzling
  • Flaky salt to taste

Instructions

  1. In a straight-edge bowl, mix the active starter and filtered water with a Danish dough whisk or your hand until it looks like a milky liquid.
  2. Add the bread flour and salt to the wet ingredients.
  3. Mix until all of the flour is incorporated.
  4. Cover the bowl with a plastic cover or plastic wrap.
  5. Let the dough rest for at least 30 minutes.
  6. With a bowl scraper, scrape the dough away from the sides of the bowl.
  7. With slightly wet hands, grab a section of the focaccia dough and stretch it above the bowl.
  8. Fold the stretched dough over on top of the dough.
  9. Rotate your bowl clockwise a quarter of the way.
  10. Repeat the stretch and fold process until you come full circle.
  11. Flip the dough ball with the seam side down.
  12. Continue to cup the sides of the dough by scooping and tucking the dough underneath itself to create a smooth looking dough ball.
  13. Do this about 10-20 times while turning the dough in a circle.
  14. Stop if you start to see the top of the focaccia dough begin to rip.
  15. Cover the bowl again.
  16. Place the dough in a warm place to rise for 8-10 hours at 70°F, or until it has doubled in size, looks light and airy, and jiggles when shaken with visible bubbles (bulk fermentation).
  17. Once the dough has doubled in size, pour about 28 grams of olive oil on the bottom of a 9×5 metal loaf pan.
  18. Spread the olive oil evenly all over the bottom and the sides of the pan.
  19. Release the dough gently from the sides of the bowl with a dough scraper.
  20. Tilt the dough into the prepared loaf pan.
  21. Take the top of the dough and fold it towards the middle.
  22. Lightly press the folded dough with your fingers so that it sticks.
  23. Repeat the same motion with the bottom of the dough to create a tri-fold.
  24. Turn the dough so that it is vertical.
  25. Flip the dough with the seam side down.
  26. Cover the dough.
  27. Allow it to rise again until the dough is just under the rim of the loaf pan (about 3-4 hours at 70°F).
  28. Once the dough has doubled in size, preheat the oven to 425 degrees F.
  29. Place the oven rack in the lower third of the oven.
  30. Grease your fingers with olive oil to prevent the dough from sticking.
  31. Gently press your fingers into the sourdough focaccia until you lightly touch the bottom of the loaf pan to dimple the dough.
  32. Drizzle olive oil on top after the first few dimples.
  33. Continue to dimple the dough until the entire dough has been dimpled, being careful not to over-dimple.
  34. Sprinkle the sourdough with flaky sea salt and any desired toppings.
  35. Gently press the toppings into the dimpled focaccia.
  36. Bake for 20-25 minutes or until the top is perfectly golden brown.
  37. Cover the top with a piece of aluminum foil.
  38. Continue to bake for 20-25 minutes more or until the internal temperature is 205 degrees F.
  39. Remove the Sourdough Focaccia from the oven.
  40. Allow it to cool in the loaf pan for a few minutes.
  41. Remove the bread from the pan and place it on a wire rack to cool.
  42. Cool slightly before slicing and enjoying.

Notes

Ensure your sourdough starter is active and bubbly before beginning.
Look for visual cues of fermentation rather than strictly following the clock.
Use slightly wet hands during stretch and folds to prevent sticking.
Do not over-dimple the dough; gentle presses preserve air pockets.

Find it online: https://timelesscrumb.com/sourdough-focaccia-in-a-loaf-pan/