Sourdough Mushroom Thyme Focaccia

Steps

1. 1

   Mix the dough

   • Combine active sourdough starter (100g / ½ cup), room temperature water (300ml / 1¼ cups), and all-purpose flour (500g / 3½ cups) in a large bowl.
   • Stir with a wooden spoon or your hand until all flour is hydrated and no dry flour remains (about 2–3 minutes).
   • The dough will look shaggy and rough—this is normal.
   • Let the dough rest undisturbed for 30 minutes (this is called an autolyse).
   • After the rest, add fine sea salt (10g / 1¾ tsp) and olive oil (40ml).
   • Mix thoroughly with wet hands or a dough whisk until the salt and oil are fully incorporated (about 3–5 minutes).
   • The dough should feel cohesive but still quite sticky and wet.

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   Ready when: Dough is cohesive, wet, and sticky; no dry flour visible

   Tip: Room temperature water is important—cold water slows fermentation, hot water kills the starter

2. 2

   Bulk ferment with stretch and folds

   • Cover the bowl loosely with plastic wrap or a damp towel.
   • Over the next 4–5 hours, perform "stretch and folds" to build strength in the dough.
   • Every 30 minutes for the first 2 hours (4 sets of folds total), perform one stretch and fold: wet your hands, grasp one edge of the dough, stretch it upward, and fold it over the center of the mass; rotate the bowl 90 degrees and repeat until you've worked all the way around (4–5 folds per set).
   • After completing the second hour of folds, let the dough rest undisturbed for the remaining 2.5–3 hours.
   • The dough is ready when it has increased 50–75% in volume, feels airy, and shows visible bubbles at the surface and sides.
   • If your kitchen is cool (65–70°F), fermentation may take 5–6 hours; if warm (above 75°F), it may take 3.5–4 hours.

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   Ready when: Dough increased 50–75%, feels puffy and airy, visible bubbles throughout

   Tip: If using a kitchen scale, the dough weight shouldn't change—any loss is just water evaporation

3. 3

   Sauté the mushroom topping

   • While the dough ferments (anytime between hour 2 and 4 of bulk fermentation), clean the mixed fresh mushrooms with a damp paper towel and halve or quarter them into roughly ½-inch pieces.
   • Heat 20ml of olive oil in a large skillet over medium-high heat until shimmering.
   • Add the mushroom pieces in a single layer.
   • Resist the urge to stir—let them sit undisturbed for 2–3 minutes so they brown and develop flavor.
   • Stir and continue cooking for another 3–4 minutes, stirring occasionally, until the mushrooms are golden brown and tender and any liquid has mostly evaporated.
   • Add minced garlic (1 clove, if using) and fresh thyme (1 tablespoon), and season with black pepper to taste.
   • Cook for another 1–2 minutes until very fragrant.
   • Remove from heat and let cool to room temperature (about 10–15 minutes).
   • The mushroom mixture can be made up to 2 days ahead and stored in an airtight container in the fridge.

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   Ready when: Mushrooms golden brown and tender, liquid evaporated, fragrant after garlic and thyme are added

   Tip: Don't stir mushrooms immediately—searing them first without stirring creates a golden crust and concentrates umami flavor

4. 4

   Shape and dimple the doughOven 425°F / 220°C

   • Preheat your oven to 425°F (220°C).
   • Lightly oil a 12×9-inch (30×23 cm) rimmed baking sheet with a small amount of olive oil.
   • Once your bulk fermentation is complete, turn the dough out onto the oiled baking sheet (gentle side down is fine).
   • Gently stretch the dough outward from the center to fit the pan, working carefully to avoid deflating too much—the dough should eventually reach the corners and edges.
   • If the dough resists, let it rest 5–10 minutes and stretch again.
   • Once stretched, use oiled fingertips to gently dimple the entire surface of the dough, creating the signature focaccia texture—press down to the bottom of the pan but don't poke through.
   • Cover the pan loosely with plastic wrap or a damp towel.

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   Ready when: Dough is stretched to fill the pan and dimpled all over

   Tip: Oil your fingers generously when dimpling—the oil prevents sticking and helps create characteristic pockets

5. 5

   Final proof the dough

   • Let the shaped dough proof at room temperature (ideally 70–75°F) for 1–2 hours.
   • The dough should increase in volume by about 50% and the dimples should become slightly less defined as the dough puffs up.
   • Alternatively, for a more convenient schedule and deeper flavor, do a cold proof: cover the pan and place it in the fridge for 8–16 hours, then let it come to room temperature for 30–60 minutes before topping and baking.

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   Ready when: Dough increased about 50%, dimples slightly filled in, springs back slowly when poked

   Tip: The poke test: gently poke the dough with a floured fingertip; if the indentation springs back slowly (taking 2–3 seconds), it's perfectly proofed

6. 6

   Top and bake the focacciaOven 425°F / 220°C

   • About 15–20 minutes before the final proof completes, preheat your oven to 425°F (220°C) if you haven't already.
   • Once the dough has finished proofing, brush the entire surface lightly with the remaining olive oil (about 10ml).
   • Spread the cooled mushroom topping evenly over the oiled dough.
   • Scatter fresh thyme sprigs (about 1 tablespoon whole leaves) over the mushrooms.
   • Sprinkle generously with coarse sea salt to taste (about 1–2 teaspoons).
   • Place the pan in the preheated 425°F (220°C) oven.
   • Bake for 25–30 minutes until the top is deep golden brown and the edges are crispy and slightly darker than the top.
   • If the top browns too quickly but the interior seems undercooked, loosely tent the pan with foil for the last 10 minutes.
   • The focaccia is done when the internal temperature reaches 205°F (96°C) at the center.
   • Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack.

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   Ready when: Deep golden brown crust, 205°F internal temperature, hollow sound when tapped on bottom

   Tip: If your oven runs hot, lower to 420°F—sourdough can brown quickly since the dough is already fermented

7. 7

   Cool and serve

   • Let the focaccia cool on the wire rack for at least 15–20 minutes before slicing (this allows the interior crumb to set).
   • The focaccia can be served warm, at room temperature, or cooled completely.
   • Slice with a serrated knife using a gentle sawing motion.
   • Serve as an appetizer, side dish, or with soups and salads.

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   Tip: Cut while slightly warm—the warm interior makes slicing easier, and the warm bread has better flavor