A condensed version of Perfect Loaf’s focaccia.


  • 345 g (70%) all-purpose flour
  • 148 g (30%) high protein bread flour, malted
  • 10 g (2%) extra virgin olive oil
  • 394 g (80%) water
  • 9 g (1.9%) salt
  • 94 g (19%) sourdough starter (100% hydration)
  • toppings at your discretion


Mix (15 minutes)

  1. Add mature sourdough starter, flour, water (reserve 50g for mixing, later), and salt to a mixing bowl.
  2. Mix by hand until dough is cohesive mass in mixing bowl, then on the counter using sap/fold for 5 minutes.
  3. Put dough back in bowl and slowly add remaining water.
  4. Add olive oil, mix until oil is fully absorbed, 3-5 minutes.

Bulk Fermentation (4 hours)

  1. 2 hours in covered bowl, 4 sets of stretch and folds, 30 min apart.
  2. Transfer to heavily olive-oiled baking pan (9” x 13”). Cover. Every 30 minutes, gently stretch dough towards corners.

Proof (2 hours)

Proof covered dough at 76-78°F (24-25°C) for 2 hours. Can proof overnight in a airtight container in the fridge. Bring it to room temperature in the morning and resume.

Top & Bake

  1. Dimple dough all the way down with wet fingers.
  2. Drizzle 1-2 tbsps olive oil, add toppings, and sprinkle with herbs and salt.
  3. Bake at 450°F (232°C) for about 30 minutes (check color during last 5 mins).
  4. Let cool in the pan for a few mins, then transfer to cooling rack.