Focaccia is forgiving. More forgiving than sourdough boules. More interesting than sandwich bread. The long fermentation develops flavour. The olive oil makes it rich.
Started keeping a sourdough starter in 2020. Everyone did. Most people quit. I kept going. Named it Frank. Frank lives in the fridge. Gets fed weekly. Makes this focaccia possible.
The dimpling is important. Fingertips pressed deep into the dough. Creates pools for olive oil. Those pools crisp in the oven. Become golden. Slightly salty. Perfect.
Cherry tomatoes and rosemary are classic. But you can do anything. Olives. Caramelised onion. Potato and sage. The base recipe stays the same. The toppings rotate with the seasons.
In a large bowl, mix flour, sourdough starter, and water until no dry flour remains. Cover. Rest for 30 minutes. This is autolyse. It hydrates the flour.
Add salt and 2 tablespoons olive oil. Mix with wet hands, squeezing the dough through your fingers. Perform 4-5 sets of stretch and folds over 2 hours, every 30 minutes.
Cover bowl tightly. Refrigerate for 18-20 hours. The slow cold fermentation builds flavour and structure.
Remove dough from fridge. Let it come to room temperature for 1 hour. Pour remaining olive oil into a 23x33cm baking pan. Tip dough into pan.
Gently stretch dough to edges of the pan. If it resists, let it rest 10 minutes and try again. Cover. Proof for 2-3 hours until puffy and doubled.
Preheat oven to 220°C. Drizzle more olive oil over the dough. Press fingertips firmly into the dough to create deep dimples. Press rosemary and tomatoes into the surface.
Sprinkle generously with flaky sea salt. Bake for 25-30 minutes until deep golden brown. The edges should be crispy.
Remove from oven. Let cool in the pan for 5 minutes. Transfer to a wire rack. Drizzle with a little more olive oil while still warm. Slice and serve.