Steps
View steps on thatsourdoughgal.com or by saving the recipe to your
personal library.
Register for free to save this recipe.
Nutrition Facts
Per serving278 calories
Calories from
- Protein 10%
- Carbs 56%
- Fat 34%
-
Fat 10 g 15%
-
Saturated Fat Low 1 g 5%
-
Carbohydrates 37 g 12%
-
Fiber Low 1 g 4%
-
Sugar Low 1 g 2%
-
Protein 7 g 14%
-
Cholesterol Low 0 mg 0%
-
Sodium High 586 mg 24%
% Daily Value is based on a 2,000 calorie diet.
Notes
Before You Begin
This dough is very wet and sticky — this is normal, so don't panic. Using a wet bowl scraper and wet hands will help prevent sticking. Re-wet between every single use.
Also, your pan material really matters. This recipe is written for a USA 9×13-inch pan with a nonstick coating. However, you can use cast iron, glass, ceramic, or aluminum — you'll just need to make some minor modifications. Please note that testers had the most issues with glass and ceramic.
Pan material guide (glass and ceramic not recommended):
Cast iron or aluminum: coat bottom of pan with butter (thoroughly). Add 30g olive oil over the butter and proceed like normal.
Glass: Preheat oven to 425°F. Spray pan with a non-stick oil spray or coat with butter. Line with parchment. Add 20g olive oil on top of the parchment and proceed like normal. Your baking time may be slightly longer due to the reduced oven temperature.
Ceramic: spray pan with a non-stick oil spray or coat with butter. Line with parchment. Add 20g olive oil on top of the parchment and proceed like normal.
Bread flour: Use a high-protein bread flour for best results. I tested this recipe with Central Milling High Mountain (13.5% protein).
Wet tools are your best friend: Keep a small bowl of water nearby throughout the folding process. A wet bowl scraper and wet hands prevent sticking without adding extra flour.
Best on day 1: Focaccia is definitely the best the day it’s baked. If you don’t plan to eat it within 2–3 days, slice it and freeze it as desired. It reheats beautifully.
This dough is very wet and sticky — this is normal, so don't panic. Using a wet bowl scraper and wet hands will help prevent sticking. Re-wet between every single use.
Also, your pan material really matters. This recipe is written for a USA 9×13-inch pan with a nonstick coating. However, you can use cast iron, glass, ceramic, or aluminum — you'll just need to make some minor modifications. Please note that testers had the most issues with glass and ceramic.
Pan material guide (glass and ceramic not recommended):
Cast iron or aluminum: coat bottom of pan with butter (thoroughly). Add 30g olive oil over the butter and proceed like normal.
Glass: Preheat oven to 425°F. Spray pan with a non-stick oil spray or coat with butter. Line with parchment. Add 20g olive oil on top of the parchment and proceed like normal. Your baking time may be slightly longer due to the reduced oven temperature.
Ceramic: spray pan with a non-stick oil spray or coat with butter. Line with parchment. Add 20g olive oil on top of the parchment and proceed like normal.
Bread flour: Use a high-protein bread flour for best results. I tested this recipe with Central Milling High Mountain (13.5% protein).
Wet tools are your best friend: Keep a small bowl of water nearby throughout the folding process. A wet bowl scraper and wet hands prevent sticking without adding extra flour.
Best on day 1: Focaccia is definitely the best the day it’s baked. If you don’t plan to eat it within 2–3 days, slice it and freeze it as desired. It reheats beautifully.
Imported & edited by @christina
Comments
Sign in to leave a comment.