Ingredients for one 13 × 18 inch tray
| Ingredient | Amount | Where it goes |
|---|---|---|
| Ripe sourdough starter | 340 g | Into the dough. Use a fed, active starter. |
| Lukewarm water | 340 g | Into the dough. |
| Bread flour | 720 g | Into the dough. |
| Olive oil | 74 g | Into the dough, with additional oil for the pan and top. |
| Table salt | 18 g | Into the dough. |
| Honey | 43 g | Into the dough. |
| Olive oil, rosemary and flaky salt | As directed in the source recipe | For the tray and topping. |
Use a rimmed metal sheet pan that fits the oven and fridge shelf. A smaller pan gives a thicker layer for the same amount of dough. For a 9 × 13 inch pan, the source explicitly supports making a half batch. If you plan to use a different pan, check its dimensions before mixing. Two pans with similar labels can have different interior areas and depths. [1]
Make enough ripe starter without emptying the jar you maintain. A 340 g recipe portion is larger than many feeding jars. Build the quantity ahead of time using your normal starter routine. If it is still low and tight when you want to start, delay the mix and move the fridge target with it. The small starter guide shows how to work backwards from the amount needed.
Day one from mixing to the fridge
1. Mix and develop the dough
Stir the ripe starter into the water, then add the flour, dough oil, salt and honey. Mix until the dry flour disappears. The source method kneads until the dough is elastic and smooth. It estimates about 5–7 minutes in a mixer on its lowest speed or 12–15 minutes by hand. Treat those as checks for that method. If you use a mixer, stay within its dough capacity and speed guidance. [1]
Cover the dough in a lightly oiled bowl. In the published schedule it rises for about an hour, gets a gentle fold, then rises for about another hour. Look at the mass before and after the fold. A dough that starts to feel smoother and holds together is easier to move into the pan without pulling it thin in one spot. [1]
2. Stretch the dough into the oiled tray
Oil the tray as the recipe directs and turn the dough in the oil. Spread it gently from the centre out. If it pulls back before reaching the corners, cover it, wait 10–15 minutes and try again. Rest lets you make progress with less force. Look across the pan for large differences in thickness rather than dragging a thin edge to fill the last corner. [1]
When it fills the pan, cover it and refrigerate it for the recipe’s 14–16 hours. Record the time the tray went in. As a worked example, a tray chilled at 19:00 can come out at 10:00 after 15 hours. Let it sit during preheat as the recipe directs. This clock is an illustration of the published range. The condition of the dough and fridge matters more than an exact appointment on the minute. [1]
Day two from tray proof to a baked focaccia
3. Check the tray before dimpling
Take the tray out while the oven preheats to 425°F (about 218°C). The recipe allows roughly 30–60 minutes depending on kitchen warmth. Check that the dough looks aerated and has relaxed into its corners. Look for a soft, puffy surface. If it still feels tight and shows little development, compare the starter, room conditions and the published cues before proceeding. [1]
| What you see | What to do |
|---|---|
| Dough pulls away from the corners when first stretched | Cover and rest it before another gentle stretch. |
| Puffy, relaxed dough with visible aeration | Get the toppings ready and dimple shortly before loading. |
| Dough tears or deflates as you press | Stop pressing that spot. Use a gentler, more even touch elsewhere. |
| The oven is ready and the tray still looks tight | Check elapsed proof and dough condition together. Record what changed from the plan. |
4. Dimple, top and bake
Use oiled fingers to press into the dough at intervals. Make wells across the tray without repeatedly pressing the same area. Drizzle with oil and finish with rosemary and flaky salt as the source directs. Keep toppings simple on the first run so you can see how the crust and centre bake. [1]
Bake for about 20–25 minutes in the published method. Look for a light golden surface, then let the tray cool enough to handle safely before transferring the focaccia to a rack. Inspect the centre as well as the edges. A thin corner can colour before the middle. Record the colour you saw when you took it out and the texture after a short cool. [1]
Crispy Crust’s planned bake scheduler would keep the tray size, fridge time and the photo before dimpling together. That would help you repeat a successful tray and see whether a new pan or a later proof changed the result.