A high-hydration Ligure-style flatbread with a crisp, oil-fried base and a pillowy, dimpled crumb.

Yield: 1 half-sheet pan | Prep: 30 min | Inactive: 4–6 hr | Cook: 25 min

Headnote

This recipe leverages the enzymatic activity of a healthy sourdough discard to create a complex, tangy flavor that commercial yeast cannot replicate on its own. By using a high-hydration dough (approx. 80%), we create the ideal environment for large alveoli (air pockets) to form. Teaching Idea: The Steam Effect. We use a water-and-salt brine (salamoia) poured into the dimples to create localized steam in the oven, which keeps the interior “marshmallow” soft while the bottom fries in olive oil.

Ingredients

The Dough Base

200 g (1 cup) active sourdough discard
350 g (1 ½ cups) water (90°F/32°C)
500 g (approx. 4 cups) bread flour
10 g (1 tbsp) Diamond Crystal Kosher Salt
2 g (½ tsp) instant dry yeast (optional spike for guaranteed 4-hour rise)
25 g (2 tbsp) extra virgin olive oil

The Brine and Finish

40 g (3 tbsp) extra virgin olive oil (for the top)
50 g (¼ cup) water
5 g (1 tsp) Diamond Crystal Kosher Salt
3 g (1 tsp) flaky sea salt (for finishing)

Mise En Place (Action Checklist)

Temper Water: Heat your water to 90°F/32°C.
Prepare Pan: Coat a 13x18 inch (half-sheet) pan with 30 g (2 tbsp) of olive oil. Ensure the sides are well-greased.
Check Culture: Ensure your discard is at room temperature and showing visible surface bubbles.
Preheat: Ensure the oven is set to 425°F/218°C at least 30 minutes before baking.

Method

Phase 1: The Initial Mix In a large bowl, whisk together the discard, water, and 25g of olive oil until the discard is mostly dissolved. Add the flour, salt, and optional yeast spike. Mix by hand or with a sturdy spatula until a shaggy mass forms and no dry flour remains. Why: This initial mixing initiates the autolyse process, where flour hydrates and gluten begins to form without mechanical labor.

Phase 2: Bulk Fermentation and Strengthening Cover the bowl with a damp cloth and let rest for 30 minutes. Perform four sets of “stretch and folds” every 30 minutes. To fold, grab the edge of the dough, pull it upwards until you feel resistance, and fold it over the center. Rotate the bowl 90 degrees and repeat until you have folded all four “sides.” Why: Since we are not kneading this high-hydration dough, these folds build the structural tension (the gluten net) necessary to trap CO2.

Phase 3: The Pan Proof Transfer the dough to the prepared sheet pan. Flip the dough once so it is fully coated in oil. Gently stretch the dough toward the corners of the pan. If the dough “snaps back,” let it rest for 10 minutes to relax the gluten, then finish stretching. Cover and let rise in a warm spot (approx. 75°F/24°C) for 2 to 3 hours until the dough has doubled in height and looks jiggly when the pan is shaken.

Phase 4: Dimpling and Brining Whisk the 50g water and 5g salt to create the salamoia. Drizzle the remaining olive oil over the dough. Using all ten fingertips, press straight down through the dough until you feel the bottom of the pan to create deep wells. Pour the brine evenly over the top, allowing it to pool in the dimples. Why: The dimples act as reservoirs for the oil and brine, preventing the bread from drying out and creating “flavor craters.”

Phase 5: The Bake Sprinkle with flaky salt. Bake at 425°F/218°C for 20–25 minutes. The focaccia is done when the top is golden brown and the bottom is fried crisp (lift a corner with a spatula to check). Immediately transfer the bread from the pan to a wire rack. Why: Transferring to a rack prevents the bottom from becoming soggy due to trapped steam.

Variations

The Overnight Option: For superior flavor and a more pronounced sourdough tang, complete Phase 2 (the folds), then place the covered bowl in the refrigerator for 12–24 hours. On the day of baking, proceed to Phase 3, allowing 3–4 hours for the cold dough to come to temperature and finish its rise in the pan. Cold fermentation allows the lactic acid bacteria more time to break down starches into complex sugars.

Glossary

Alveoli: The internal hole structure of the bread.
Autolyse: A resting period for dough immediately after mixing flour and water, aiding gluten development.
Bulk Fermentation: The first stage of fermentation, where the dough gains the majority of its volume.
Salamoia: An Italian brine of salt and water used to keep flatbreads moist during high-heat baking.
Stretch and Fold: A technique used to develop gluten strength in dough without excessive kneading.
Sourdough Discard: A fermented starter used in bread making, contributing acidity and flavor.
Dimpled: Characterized by indentations or depressions in the surface.