1-First Step: Mixing Your Dough In a large mixing bowl, combine your active sourdough starter, kosher salt, and room-temperature water. Stir gently until the starter dissolves into the water no need to be vigorous here. Add the bread flour all at once and mix with a dough whisk, wooden spoon, or your hands until no dry flour bits remain. The dough will look shaggy and feel quite wet, which is exactly right for focaccia. Don’t worry if it seems impossible to handle; it will transform over time.

2-Second Step: Building Structure with Stretch-and-Folds After mixing, cover the bowl with plastic wrap, a damp towel, or a lid. Let the dough rest for 30 minutes this rest period, called autolyse, allows the flour to fully hydrate and begins developing gluten naturally. Then perform your first set of stretch-and-folds: grab one edge of the dough, pull it upward until you feel resistance, then fold it over the center. Rotate the bowl 90 degrees and repeat four to six times total. This simple technique builds the gluten structure that would otherwise require extensive kneading. You can repeat this process two or three more times at 30-minute intervals for an even lighter, airier final loaf, though it’s optional. Each session strengthens the dough and makes it feel noticeably smoother and more cohesive.

3-Third Step: The Long Fermentation Drizzle about one tablespoon of olive oil over your dough, cover the bowl, and let it ferment at room temperature. This bulk fermentation takes anywhere from 4 to 18 hours depending on several factors: Your goal is a dough that has nearly doubled in volume and looks puffy with visible bubbles on the surface and sides of the bowl. Don’t rush this step the flavor develops during fermentation, and under-fermented dough will be dense and lackluster.

4-Fourth Step: Shaping and Second Rise Generously oil a 9×13-inch baking pan with 2 tablespoons of olive oil don’t be shy here, as this oil creates the signature crisp bottom crust. Gently deflate your fermented dough and transfer it to the prepared pan. Fold it into a rough rectangle shape, seam-side down, then rub the top with more olive oil. Let the dough rise uncovered for 4-6 hours at room temperature. It should become puffy and nearly doubled again. If your kitchen has very dry air, you can loosely cover the pan to prevent a skin from forming on the dough.

5-Fifth Step: Dimpling and Baking Preheat your oven to 425°F (220°C) with a rack in the center position. Oil your fingers generously this prevents sticking and press them straight down into the dough to create those classic focaccia dimples. Work from one edge to the other, pressing the dough outward toward the pan edges. Don’t be gentle; those dimples are what make focaccia focaccia. Sprinkle generously with flaky sea salt immediately after dimpling while the oil is fresh and will help the salt adhere. Bake for 25 minutes, rotating the pan halfway through for even browning, until the top is deep golden and the bottom sounds hollow when tapped. Transfer the loaf to a cooling rack immediately leaving it in the pan will make the bottom soggy from trapped steam. Cool for at least 20 minutes before slicing. This patience allows the crumb to set properly and makes cutting cleaner.