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Sourdough Focaccia in a Loaf Pan

Sourdough Focaccia in a Loaf Pan
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A deliciously soft and airy sourdough focaccia, perfectly baked in a convenient loaf pan for a smaller, manageable batch.

Ingredients

Scale
  • 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. Mix the active starter and filtered water in a straight-edge bowl until milky.
  2. Add the bread flour and salt to the wet ingredients.
  3. Mix until all flour is incorporated; the dough will be sticky and wet.
  4. Cover the bowl with a plastic cover or plastic wrap.
  5. Let the dough rest for at least 30 minutes.
  6. Scrape the dough away from the sides of the bowl with a bowl scraper.
  7. With slightly wet hands, grab a section of dough and stretch it above the bowl.
  8. Fold the stretched dough over on top of the main dough.
  9. Rotate the 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. Cup the sides of the dough by scooping and tucking it underneath itself.
  13. Continue this cupping and tucking motion 10-20 times while turning the dough in a circle.
  14. Stop if the top of the dough begins to rip.
  15. Cover the bowl again.
  16. Place the dough in a warm place to rise for bulk fermentation.
  17. Allow the dough to bulk ferment until it has doubled in size, looks light and airy, jiggles when shaken, and has visible bubbles (approx. 8-10 hours at 70°F).
  18. Once the dough has doubled, pour 28 grams of olive oil on the bottom of a 9×5 metal loaf pan.
  19. Spread the olive oil evenly all over the bottom and sides of the pan.
  20. Release the dough gently from the sides of the bowl with a dough scraper.
  21. Tilt the dough into the prepared loaf pan.
  22. Take the top of the dough and fold it towards the middle.
  23. Lightly press the folded dough with your fingers so that it sticks.
  24. Repeat the same motion with the bottom of the dough to create a tri-fold.
  25. Turn the dough so it is vertical in the pan.
  26. Flip the dough with the seam side down.
  27. Cover the dough.
  28. Allow it to rise again until the dough is just under the rim of the loaf pan (approx. 3-4 hours at 70°F).
  29. Once the dough has doubled in size and is puffy/jiggly, preheat the oven to 425°F (218°C).
  30. Place the oven rack in the lower third of the oven.
  31. Place a small baking sheet on the oven rack underneath the loaf pan to catch any oil drips.
  32. Grease your fingers with olive oil to prevent sticking.
  33. Gently press your fingers into the sourdough focaccia until you lightly touch the bottom of the loaf pan.
  34. Drizzle oil on top after the first few dimples.
  35. Continue to dimple the dough until the entire surface has dimples.
  36. Be careful not to over-dimple the dough.
  37. Sprinkle the sourdough with flaky sea salt.
  38. Add any other desired toppings (e.g., fresh herbs coated in oil, cherry tomatoes, olives, cheese).
  39. Gently press the toppings into the dimpled focaccia.
  40. Bake for 20-25 minutes or until the top is perfectly golden brown.
  41. Cover the top with a piece of aluminum foil.
  42. Continue to bake for 20-25 more minutes or until the internal temperature is 205°F (96°C).
  43. Remove the Sourdough Focaccia from the oven.
  44. Allow it to cool in the loaf pan for a few minutes.
  45. Remove the bread from the pan and place it on a wire rack to cool completely.
  46. Once cooled slightly, slice and enjoy!

Notes

Always use an active, bubbly sourdough starter for best results.
Look for visual cues of fermentation rather than relying solely on the clock, as rise times can vary.
Be gentle during dimpling to maintain the airy texture of the focaccia.
For fresh herb toppings, toss them in a little olive oil before adding to prevent burning.

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