Description
This sourdough focaccia recipe is a perfect blend of simplicity and flavor. Using a naturally fermented sourdough starter, it creates a bread with a tangy depth, a light and airy crumb, and a golden, crispy crust. Topped with olive oil, fresh herbs, and your choice of vegetables or cheese, this focaccia is as versatile as it is delicious. Whether you’re a beginner or a seasoned baker, this step-by-step guide ensures success with options for same-day baking, overnight proofing, and even creative variations. Perfect for serving with soups, salads, or as a standalone snack, this recipe brings the joy of homemade bread to everyone’s kitchen.
Ingredients
Scale
Essential Ingredients:
- 500g Bread Flour – Ideal for its high protein content, creating a strong gluten structure.
- 350g Water – Filtered or spring water ensures fermentation is not disrupted by chlorine.
- 100g Sourdough Starter – Active and bubbly, ready to leaven the dough.
- 30g Olive Oil – Extra virgin olive oil for flavor and a golden, crispy crust.
- 10g Fine Sea Salt – Enhances flavor and strengthens the dough.
Optional Toppings:
- Herbs: Fresh rosemary, thyme, or oregano for added aroma.
- Garlic: Minced or roasted cloves for a savory kick.
- Cherry Tomatoes: Halved and lightly seasoned, providing bursts of sweetness.
- Cheese: Shredded Parmesan, feta, or mozzarella for richness.
- Sea Salt Flakes: Adds texture and an extra pop of flavor.
These simple ingredients come together to create a bakery-quality sourdough focaccia that’s versatile and delicious.
Instructions
Instructions for Making Sourdough Focaccia
Follow these step-by-step instructions to create a delicious, homemade sourdough focaccia with a golden crust and soft, airy crumb.
Day 1: Dough Preparation (Overnight Method)
- Feed Your Sourdough Starter:
- Feed your starter 4–6 hours before beginning to ensure it’s active and bubbly.
- Mix the Dough:
- In a large bowl, combine:
- 500g bread flour
- 350g water
- 100g active sourdough starter
- Mix until just combined (the dough will be sticky). Cover and let rest for 30 minutes (autolyse).
- In a large bowl, combine:
- Incorporate Salt and Olive Oil:
- Add 10g fine sea salt and 30g olive oil.
- Use your hands to fold and knead the dough until everything is well incorporated.
- Bulk Fermentation:
- Cover the dough and let it rise at room temperature for 4–6 hours.
- Perform stretch-and-folds every 30 minutes for the first 2 hours:
- Grab one side of the dough, stretch it up, and fold it over. Rotate and repeat on all sides.
- Refrigerate the dough overnight for slow fermentation and enhanced flavor.
Day 2: Shaping and Proofing
- Prepare the Pan:
- Generously grease a rectangular baking pan or sheet with olive oil.
- Shape the Dough:
- Turn the dough out onto the prepared pan. Gently stretch it to fit the pan.
- If the dough resists stretching, let it rest for 10 minutes and try again.
- Proof the Dough:
- Cover the pan and let the dough rise at room temperature for 2–4 hours, or until it appears puffy and airy.
- Add Toppings:
- Drizzle olive oil over the dough and use your fingers to create dimples across the surface.
- Sprinkle with desired toppings, such as rosemary, garlic, or cherry tomatoes.
Baking the Focaccia
- Preheat Your Oven:
- Preheat the oven to 450°F (232°C) for at least 30 minutes to ensure even heat distribution.
- Bake the Focaccia:
- Place the pan in the oven and bake for 20–25 minutes, or until the top is golden brown and the edges are crisp.
- Cool and Serve:
- Remove the focaccia from the oven and let it cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely before slicing and serving.
Tips for Success:
- Use wet hands to handle sticky dough more easily.
- Allow the dough to proof sufficiently for a light, airy texture.
- To store, wrap in a clean towel and keep at room temperature for up to 3 days, or freeze for longer.
Notes
Notes for Making Sourdough Focaccia
- Choosing Flour: Bread flour is ideal for sourdough focaccia due to its high protein content, which helps develop gluten for an airy crumb. All-purpose flour can work but may result in a slightly denser texture.
- Hydration Level: The dough will be sticky due to its high hydration. Avoid adding extra flour, as this could affect the final texture. Instead, use wet or oiled hands to handle the dough.
- Timing Flexibility:
- If short on time, you can use the same-day method by skipping the overnight refrigeration and letting the dough ferment at room temperature for 6–8 hours.
- For enhanced flavor, the overnight method allows for a slower fermentation.
- Proofing Environment: Maintain a warm, draft-free environment for proofing. If your kitchen is cool, place the dough in the oven with the light on or near a warm appliance.
- Refrigeration: Cold fermentation in the refrigerator develops complex flavors. Be sure to allow the dough to come to room temperature before shaping and proofing on baking day.
- Topping Tips:
- Press toppings like cherry tomatoes or olives lightly into the dimples to ensure they stay in place.
- For a burst of flavor, sprinkle flaked sea salt or drizzle additional olive oil before baking.
- Serving Suggestions: Pair your focaccia with soups, salads, or dips like olive tapenade or hummus. It also works wonderfully as a sandwich base.
- Storage: Wrap cooled focaccia in a clean towel and store at room temperature for up to 3 days. Reheat in the oven to refresh its texture.
These notes will help you troubleshoot and adapt the recipe for the best possible results, making your sourdough focaccia a show-stopping centerpiece!
- Prep Time: 30 minutes
- Inactive Time: 23 hours
- Cook Time: 25 minutes
- Category: Bread Recipes
- Cuisine: Italian
Nutrition
- Serving Size: Per Serving
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g