Thick Sourdough Sandwich Focaccia

This thick sourdough sandwich focaccia has become a weekday favorite sourdough bread in our home.

It’s soft and fluffy on the inside, golden on the edges, and strong enough to handle just about any sandwich filling—grilled veggies, cheese, deli meat, you name it.

– active sourdough starter – water – bread flour – salt

ingredients

In a large bowl, combine the starter, salt, and water. Stir with a spatula or spoon. Add the flour and mix again until you don’t see any dry spots.

After 30 minutes, do a round of stretch and folds. Reach under the dough, lift it up, and fold it over itself.

Turn the bowl and repeat this 8–10 times. Then cover the bowl again.

Let the dough rise at room temperature (around 21°C or 70°F) for 4 to 18 hours, until it’s almost doubled in size.

Grease a 30 x 20 cm baking dish with 1–2 tablespoons of olive oil (use 2 tablespoons if you’re using a ceramic or glass dish).

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