Sea Salt Sourdough Focaccia Bread (Farmette Dupe)
Inspired by my trips to Harbor Country, and a new favorite spot for coffee and artisanal goodies, Farmette, this Sea Salt Sourdough Focaccia Bread recipe is coming soon.
Downloadable recipe card: Here
Serves: 1 loaf
Prep time: 2+ days
What You’ll Need
For the Dough
1½ cups active sourdough starter
2¼ cups warm water
6 cups bread flour
1½ tbsp kosher salt
¼ cup olive oil, plus more for the pan and topping
For Topping
Flaky sea salt
Extra olive oil
How to Make
Know before you go!!! This is a 2 day culinary adventure.
First, let’s make the dough.
In a large bowl, combine sourdough starter and warm water. Stir until cloudy and mostly dissolved. Add bread flour and kosher salt. Mix until a shaggy, sticky dough forms. Drizzle in olive oil and continue mixing until incorporated. The dough will feel wetter and looser than traditional bread dough, that’s exactly what you want for those beautiful focaccia air pockets. Cover and let rest for 30 minutes.
Next, let’s build structure.
Over the next 2 hours, perform 4 sets of stretch-and-folds about every 30 minutes. To do this: Wet your hands, grab one side of the dough stretch it upward, fold it over itself, rotate the bowl and repeat on all four sides. Each round strengthens the dough while keeping it light and airy. After the final fold, cover the bowl and let the dough rise at room temperature until slightly puffy, about 2–4 hours depending on your kitchen temperature.
Now, time for the overnight rest.
Drizzle a generous amount of olive oil into a sheet pan or 9x13 baking dish. Transfer the dough into the pan, turning once so both sides are lightly coated in oil. Cover and refrigerate overnight (or up to 24 hours). This slow fermentation is what gives the focaccia its incredible flavor.
The next day, let’s bring it to life.
Remove the dough from the fridge about 3–5 hours before baking. Let it slowly relax and spread toward the edges of the pan naturally. If needed, gently stretch it with oiled hands, but avoid pressing out the air. You’re looking for dough that feels: jiggly marshmallowy bubbly beneath the surface. This step matters a bunch! Under-proofed focaccia will taste dense and bready instead of light and luscious.
Finally, let’s dimple and bake.
Preheat oven to 475°F. Drizzle the top generously with olive oil. Using your fingertips, press deep dimples all over the dough. Don’t be shy, those valleys are what hold all the olive oil and flaky salt. Top with flaky sea salt and any additional toppings you love. Bake for 22–28 minutes until: deeply golden crisp on the bottom bubbling around the edges. Let cool slightly before slicing.
