Garlic Parmesan Breadcrumb Sourdough Focaccia

Ingredients

• 250 g King Arthur bread flour
• 200 g Water (For the initial dough mixture)
• 80 g Active sourdough starter
• 5 g Salt
• 5 g Sugar
• 25 g Water (Add with the sourdough, salt, and sugar)
• 55 g Olive oil (About ¼ cup for generously greasing the pan, plus a little more for drizzling)
• 0.5 cup Bread crumbs (For the topping)
• 0.25 cup Parmesan cheese (Grated)
• 2 tbsp Unsalted butter (Melted)
• 1 tbsp Garlic (Minced)
• 4 Anchovy fillets (Adjust to taste; break into small pieces)

Steps

1. 1

   In a large bowl, combine the bread flour and 200 g water by hand until no dry spots remain. Cover the bowl and let the mixture rest for 30 minutes.

2. 2

   Add the active sourdough starter, salt, sugar, and remaining 25 g water. Mix thoroughly until everything is combined; the dough will be very wet and sticky.

3. 3

   Cover and rest the dough for 30 minutes.

4. 4

   Perform one set of stretch-and-folds, lifting and folding the dough over itself from each side.

5. 5

   Repeat the 30-minute rest followed by a set of stretch-and-folds two or three more times, or until the dough stretches without breaking.

6. 6

   Switch to slap-and-folds. Using both hands, slide one hand under each side of the dough, lift the middle section high, and slap it down onto the counter so it folds over itself. Repeat the motion five times.

7. 7

   Perform at least three slap-and-fold sessions, spacing them 30 minutes apart, until the dough is stretchy and strong. Cover the dough and refrigerate overnight.

8. 8

   The next day, generously oil an 8-by-10-inch pan with about ¼ cup olive oil. Transfer the chilled dough to the oiled pan.

9. 9

   Shape the dough by starting at the top. Pull a small section from one side toward the center, then pull a section from the opposite side over it. Repeat down the length of the dough, then roll it tightly from the bottom into a loaf, similar to shaping a sourdough boule.

10. 10

    Turn the dough seam-side down in the pan, cover it, and let it rise for 2–4 hours, until it fills the pan and looks airy and jiggly.

11. 11

    Make the topping by combining the bread crumbs, grated Parmesan, melted butter, and minced garlic in a bowl.

12. 12

    Preheat the oven to 450°F (232°C). If needed, gently stretch the risen dough so it reaches the corners of the pan.

13. 13

    Spread the breadcrumb mixture evenly over the dough.

14. 14

    Break the anchovy fillets into small pieces and distribute them evenly over the top. Drizzle with a little additional olive oil.

15. 15

    Use your fingers to dimple the dough evenly throughout, pressing through the topping into the dough without deflating it excessively.

16. 16

    Bake for 18–20 minutes, until the focaccia is golden brown and crisp. Immediately remove it from the pan and transfer it to a wire rack to cool.

Notes

The dough requires an overnight refrigeration period and a 2–4 hour room-temperature rise the next day. Handle the wet dough with lightly oiled or wet hands. Remove the focaccia from the pan immediately after baking so the bottom stays crisp. Anchovies may be adjusted to taste.

Nutrition per serving

• main
• bread
• baked
• sourdough
• vegetarian-option
• garlic
• cheesy
• make-ahead