Extra-virgin olive oil
Extra-virgin olive oil is mechanically extracted olive-fruit oil meeting chemical and sensory standards. Its fruit aromas, bitterness and pungency vary by cultivar, harvest and handling.
Modern method
Sourdough focaccia
Big and Bubbly Focaccia, Sourdough Edition
This sourdough focaccia uses ripe starter in place of commercial yeast. Olive oil enriches the folded dough and coats the pan before a long proof and a crisp, salted bake.
History
King Arthur Test Kitchen adapted its 2025 Big and Bubbly Focaccia by replacing commercial yeast with ripe sourdough starter. The result is a modern pan focaccia: an olive-oil bread with a deep, airy crumb and a crisp salted surface. This version is made as one square loaf for tearing or slicing.
Ingredients
Yield 1 9-inch square focaccia · Scaling: source batch only
Ripe sourdough starterfed and ripe
227 g
The source gives 227–241 g; this batch uses its lower end.Waterwarm, 90–110°F (32–43°C)
171 g
19 g
All-purpose flourdough
300 g
Table saltdough
9 g
Granulated sugardough
5 g
Extra-virgin olive oilpan and topping
26 g
Flaky sea salttopping
Amount not stated
The publisher suggests 1 rounded tsp Cyprus flake salt or 1/2 tsp Maldon.Method
Risks and precautions · Standard risk
Pathogens in raw flour
Raw flour may carry E. coli or Salmonella before baking.
Hazard sourceDo not eat raw dough; bake it and wash hands, bowls, utensils and counters after raw flour contact.
Control sourceRaw flour can carry harmful germs. Do not eat the dough before baking; wash hands, tools and work surfaces after handling it.
- Stir 227 g ripe sourdough starter, 171 g warm water and 19 g extra-virgin olive oil. Mix in 300 g all-purpose flour, 9 g table salt and 5 g sugar until no dry flour remains; cover and rest for 15 minutes.
- Fold the dough around the bowl with a wet hand, then rest covered for 15 minutes. Repeat the fold three more times over the next 45 minutes, resting between folds.
- Cover and rise at 70–75°F (21–24°C) for 1½–2 hours, until nearly doubled and puffy.
- Prepare a 9-inch square metal pan with nonstick spray and a parchment strip. Spread 13 g olive oil across the base, transfer the dough gently and turn it once to coat.
- Cover and proof for 4–6 hours until the dough nearly fills the pan and reaches close to its rim. Preheat the oven to 475°F (246°C).
- Oil your fingers and dimple the dough to the base of the pan. Drizzle with the remaining 13 g olive oil and add flaky salt. Bake on the lower rack for 15–18 minutes, until browned on the high spots and golden between them.
- Lift the focaccia out using the parchment, remove the paper and return the bread directly to the switched-off oven's lower rack for 5–7 minutes to crisp the sides. Cool on a rack.
Conditions
Yield1 9-inch square focaccia
Active time25 min
Fermentation6.5–9 h
Temperature21–24°C
Temperature controlAmbient, monitored
Places
United States
Modern adaptation · Country evidenceThis is a modern US-published sourdough adaptation of focaccia; the place row does not claim focaccia originated there.
Related
Made from
Flaky sea salt
Flaky sea salt consists of thin, brittle crystals used for surface seasoning and texture. Production methods and bulk density vary, so it is not a direct volume substitute for fine salt.
Sourdough starter with a whole-wheat first feed
A flour-and-water starter begins with whole-wheat flour, then receives regular all-purpose flour feeds. Once established, this living culture can raise bread dough.
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Sources
King Arthur BakingInspiration
Big and Bubbly Focaccia, Sourdough Editioningredient weights
warm-water range
9-inch-square yield
fold-and-rise method
Centers for Disease Control and PreventionSafety
Say No to Raw Doughraw flour may contain pathogens; cook flour mixtures and clean after handling
King Arthur BakingProcess · Organisms
Sourdough BakingSourdough starter contains wild yeast and lactic acid bacteria that leaven and flavour dough; supports mixed-process classification without assigning species to this batch.