If your sourdough starter hasn’t been fed lately, feed it several hours before mixing the dough.

Check that it becomes active. You want it bubbly and doubled in size. This step is important if you need a sourdough starter that’s at its peak.

In a large bowl, combine the flour, water, and sourdough starter. Stir until the flour is well-hydrated.

Let the dough rest for about 20–30 minutes. This brief pause helps the gluten formation and improves texture when you make focaccia.

After the initial rest, scatter salt on top of the dough.

Pinch the salt into the dough until it is distributed evenly.

Drizzle about 1 tablespoon of olive oil into the mixture for added softness.

Over the next hour, do several rounds of stretch and fold. This step strengthens the gluten without kneading.

To stretch and fold, grab one edge of the dough, pull it upward, and fold it back over the center. Turn the bowl and repeat about 4–6 times per round.

Allow the dough to rest for 20–30 minutes between each round. By the end, the focaccia dough should feel smoother and more elastic.

Once you’ve finished the stretch and fold process, cover the bowl and let the dough rise at room temperature.

The time for this dough rise can vary. At moderate room temperature, it can take 4–6 hours. For a slower process that boosts flavor, you can place the dough in the fridge overnight.

You’re looking for the dough to increase by about 50–75% in volume. It doesn’t need to double, but it should appear puffier.

Generously coat the bottom of the pan with olive oil. A standard 9x13-inch pan or a similar size works well.

Oil helps crisp the edges and prevents sticking.

Gently transfer the dough to the prepared pan. Use your hands to press it out toward the corners, but do not force it. If the dough shrinks back, let it rest for 10 minutes and then continue.

The goal is to create an even layer of dough.

Cover the pan with plastic wrap or a damp cloth.

Let the dough rise again for about 2–3 hours, or until it appears bubbly on the surface and has spread fully in the pan. This extended period helps you get a better sourdough flavor.

Once the dough has risen, drizzle about 2 more tablespoons of olive oil on top of the dough.

Use your fingertips to gently press down and create dimples throughout the surface. This is the classic focaccia look.

Sprinkle fresh rosemary or other chosen toppings. Sea salt flakes also work well here.

Preheat to 425°F (220°C).

Let the dough rest while the oven warms up, so it stays airy and light.

Place the pan on the middle rack of your oven. Bake the focaccia for around 20–25 minutes, or until it develops a golden top and crisp edges.

Keep an eye on it, as bake times may differ based on your oven’s heating.

When it’s done, remove the focaccia from the oven.

Carefully lift it from the pan and let the focaccia cool for at least 10 minutes on a wire rack. This helps retain a crisp crust.