The BEST Sourdough Focaccia Tutorial on YouTube

Presenter

• The subtitles don’t clearly name a channel/creator, but they describe the recipe as “my favorite sourdough focaccia” and “my tutorial.”

Ingredients (with quantities / substitutes mentioned)

Sourdough starter & feeding (start in the afternoon)

• 25 g sourdough starter (taken from the fridge)
• 50 g water
• 50 g plain white bread flour
  • Mix to pancake-batter consistency
  • Mark starter height with a rubber band
  • Leave to rise 4–6 hours, until doubled

Focaccia dough (mixed in the evening)

• 325 g water
• 10 g salt
  • Kosher salt used by the presenter; table or sea salt also ok
• 100 g risen/doubled sourdough starter
  • If you followed the earlier feed, 25 g starter remains in the jar
  • Put remaining 25 g back in the fridge for next time
• 450 g plain white bread flour
  • Example brand: King Arthur bread flour (blue bag)
• 25 g extra virgin olive oil
  • Added after a 30-minute rest
  • Later, there’s one more 25 g olive oil added (see topping step)

Pan + proof + topping

• 25 g olive oil for the bottom of a 9 × 13 in metal cake pan (non-stick preferred)
• Last addition: 25 g extra virgin olive oil on top of the dough
• Toppings (example)
  • Dried rosemary + salt
    • Presenter prefers dried (fresh works too)
    • Rosemary amount not measured (estimated “a few teaspoons”)

Equipment / prep

• Mixing bowl
• Kitchen towel (covers dough during rests)
• Rubber band (to mark starter level)
• Kitchen scale
• 9 × 13 in metal cake pan (non-stick preferred)
• Glass bowl with lid (optional overnight-rise method to see rise clearly; oil helps prevent sticking)
• Oven + rack/stone
  • Options mentioned: pizza steel / baking stone / directly on oven (no method-specific changes described)
• Airtight lid or plastic wrap (to cover during proof)

Step-by-step method (timings, technique cues)

1) Feed the starter (afternoon)

1. Take 25 g sourdough starter from the fridge.
2. Feed with 50 g water + 50 g bread flour.
3. Mix until batter-like.
4. Mark with a rubber band and cover; let rise 4–6 hours until doubled.
   • Note: the presenter’s starter took almost exactly 6 hours.

2) Mix dough (evening)

1. Add 325 g water to a mixing bowl.
2. Mix in 10 g salt.
3. Add 100 g risen starter to the water.
4. Add 450 g bread flour.
5. Mix until almost all dry bits disappear and it forms a cohesive mass (no olive oil yet).
6. Cover and rest 30 minutes at room temperature.

3) Add olive oil (after first rest)

1. Uncover; weigh/apply 25 g extra virgin olive oil on top.
2. Incorporate by squeezing the oil into the dough with fingertips/hand.
3. Continue squeezing 1–2 minutes until absorbed and no loose oil pools remain.
4. Aim for a smooth ball.

4) Stretch & folds (3 sets, 30-minute rests)

• Do 3 sets. Each set is followed by a 30-minute rest (covered).

1. Set 1 (start immediately)
   • Stretch an edge up and over; go around 10–20 times
   • Stop when dough starts to tighten and resist stretching
2. Rest 30 minutes
3. Set 2
   • About 4–5 stretches/folds
   • Stop when it tightens/resists
4. Rest 30 minutes
5. Set 3
   • About 4–5 stretches/folds

5) Overnight rise (room temp option described)

1. Flip dough over in the bowl so the smooth side is up and seam side down (glass bowl with lid suggested).

2. Lightly oil the bowl.

3. Cover and rise overnight for at least 6–8 hours, until about doubled.
   • Presenter note: around ~7 hours, it had risen and was “popping out.”

6) Shape & pan oil

1. Use a 9 × 13 in metal cake pan.
2. Add 25 g olive oil to the bottom.
3. Turn dough out and place into pan by flipping so:
   • smooth side goes down onto the oil
   • then flip back so the smooth side is up
4. Lightly shape into a rectangle, but don’t stretch aggressively to fill the whole pan yet.
   • Reason: stretching fully knocks out air bubbles; dough should reach edges during final proof.

7) Final proof (3–5 hours) OR chill

1. Cover (airtight lid or plastic wrap).
2. Proof at room temperature 3–5 hours until it almost fills the pan and puffs.
3. Optional: refrigerate up to 12 hours if not ready to bake.
4. If baking after chilling:
   • 30 minutes before baking, preheat oven to 450°F
   • Remove dough, uncover
   • Readiness cue: dough should be “nice and jiggly” when shaken

8) Toppings + dimpling (right before bake)

1. Add last addition: 25 g extra virgin olive oil on top.
2. Make dimples:
   • Moisten fingertips with a bit of olive oil
   • Press down until you feel the bottom of the pan
   • Create peaks/valleys so oil collects in pockets
3. Add toppings (example):
   • Sprinkle salt (flaky sea salt recommended; kosher used by presenter)
   • Sprinkle dried rosemary (few teaspoons estimate)
   • Fresh rosemary can be used, but presenter prefers dried

9) Bake

1. Bake in oven at 450°F for 30–35 minutes.
   • No extra steam added (presenter says there’s “no need”)
   • Presenter check: about 32 minutes for golden-brown

10) Cool, slice, and serve

1. Slide focaccia out onto a rack.
2. Cool at least 30 minutes before slicing.
3. Presenter’s serving notes:
   • Crispy golden-brown bottom vs. soft, fluffy interior
   • Great for parties and snack/board spreads

Chef tips / mistakes to avoid (as stated)

• Don’t stretch to fully fill the pan before final proof; lightly pull so air bubbles remain and dough expands during proof.
• Oil absorption cue: after adding the 25 g olive oil, squeeze until absorbed—no puddles.
• Dimpling technique: press until you feel the bottom to create oil pockets for seasoning.
• Bake timing: golden-brown by about 32 minutes (generally 30–35).
• Cool before slicing: at least 30 minutes improves texture.

Variations mentioned (brief)

• Dried vs fresh rosemary: both work, but presenter prefers dried.
• Bake placement: pizza steel / baking stone / directly on oven—all said to work.
• Overnight rise setup: can rise in a mixing bowl; presenter prefers a glass bowl with lid for visual monitoring.
• Cold-proof option: after shaping/proofing stage, refrigerate dough up to 12 hours before baking.

Referenced sources

• None mentioned in the subtitles (aside from brand example: King Arthur flour).