Introduction
Forget store-bought! There’s something undeniably magical about pulling a golden, fragrant focaccia from your own oven. This sourdough focaccia recipe takes that magic to a whole new level, infusing that signature tangy depth of sourdough with the beloved pillowy texture and crisp crust of classic focaccia. Get ready to impress yourself and your loved ones with a bread that’s as beautiful as it is delicious.
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
-
Large Mixing Bowl
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-
Dough Scraper
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-
Baking Pan
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Why You’ll Love This Recipe
This recipe delivers a focaccia with an incredible depth of flavor thanks to the sourdough starter. It boasts a wonderfully crisp exterior that gives way to a light, airy, and chewy interior. It’s surprisingly forgiving, even for beginner sourdough bakers, and incredibly versatile, making it the perfect canvas for a variety of toppings.
Ingredients
- 100g active sourdough starter (fed and bubbly)
- 350g warm water (around 90-95°F or 32-35°C)
- 500g bread flour
- 10g fine sea salt
- 30g olive oil, plus more for greasing and drizzling
- Optional toppings: flaky sea salt, fresh rosemary sprigs, cherry tomatoes, olives, thinly sliced red onion
Instructions
- In a large mixing bowl, combine the active sourdough starter and warm water. Whisk gently until mostly dissolved.
- Add the bread flour and salt to the bowl. Mix with a spatula or your hands until just combined and no dry flour remains. The dough will be shaggy and sticky.
- Pour in the 30g of olive oil and continue mixing until it’s incorporated into the dough. This will help make the dough more manageable.
- Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature for 1 hour. This is the first ‘bulk fermentation’.
- After 1 hour, perform a ‘stretch and fold’. Wet your hands slightly, grab one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat three more times. Cover and let rest for another 30 minutes.
- Repeat the stretch and fold process two more times, with 30-minute rests in between. After the third set of folds, cover and let the dough bulk ferment for another 1-2 hours, or until it has increased in volume by about 50-75% and looks bubbly.
- Generously grease a 9×13 inch baking pan (or a similar sized half sheet pan) with olive oil. Gently scrape the dough into the prepared pan. Be careful not to deflate it too much.
- Drizzle a little more olive oil over the top of the dough. Using oiled fingertips, gently dimple the dough all over, stretching it towards the edges of the pan. If it resists, let it rest for 10-15 minutes and try again.
- If using toppings, gently press them into the dough. Sprinkle generously with flaky sea salt.
- Cover the pan loosely with plastic wrap or a kitchen towel and let the dough proof at room temperature for another 1-2 hours, or until it looks puffy and has risen significantly. Alternatively, you can refrigerate it overnight for a slower, more flavorful proof.
- Preheat your oven to 425°F (220°C).
- Uncover the focaccia and bake for 25-35 minutes, or until golden brown and cooked through. The internal temperature should reach around 200-210°F (93-99°C).
- Let the focaccia cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool slightly before slicing and serving.
Tips
- Ensure your sourdough starter is active and bubbly before you begin. If it’s sluggish, feed it a day or two in advance.
- Don’t overwork the dough during the stretch and folds; gentle handling is key to maintaining airiness.
- Be generous with the olive oil in the pan – it’s crucial for achieving that signature crispy bottom crust.
- If your dough is too sticky to handle, lightly wet your hands rather than adding more flour.
- Experiment with different toppings! Garlic, herbs, sun-dried tomatoes, and cheese are all fantastic additions.
Serving Suggestions
- Slice and serve warm as a side dish to soups, stews, or salads.
- Use it for gourmet sandwiches or paninis.
- Enjoy it simply drizzled with extra olive oil and balsamic vinegar.
- Cut into small squares for a delightful appetizer at parties.
Storage Tips
Store cooled focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat gently in a warm oven or toaster oven to revive its crispness.
FAQ
Q: My sourdough starter isn’t very active. Can I still make this recipe?
A: It’s best to have an active, bubbly starter for optimal rise and flavor. Feed your starter regularly for a few days leading up to baking.
Q: Can I make focaccia without a sourdough starter?
A: Yes! You can adapt this recipe by using instant yeast instead. Replace the sourdough starter and water with 350g warm water and 7g instant yeast, and let the dough rise until doubled.
Q: Why is my focaccia flat?
A: This could be due to an inactive starter, under-proofing, or over-handling the dough. Ensure your starter is healthy and be gentle during the folding and shaping stages.
Nutrition Information
- Calories: Approx. 250-300 per slice (depending on size and toppings)
- Protein: Approx. 6-8g
- Fat: Approx. 10-15g
- Carbohydrates: Approx. 35-40g
The Ultimate Sourdough Focaccia Recipe: Crispy, Chewy Perfection!
Ingredients
Method
- In a large mixing bowl, combine the active sourdough starter and warm water. Whisk gently until mostly dissolved.
- Add the bread flour and salt to the bowl. Mix with a spatula or your hands until just combined and no dry flour remains. The dough will be shaggy and sticky.
- Pour in the 30g of olive oil and continue mixing until it's incorporated into the dough. This will help make the dough more manageable.
- Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature for 1 hour. This is the first 'bulk fermentation'.
- After 1 hour, perform a 'stretch and fold'. Wet your hands slightly, grab one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat three more times. Cover and let rest for another 30 minutes.
- Repeat the stretch and fold process two more times, with 30-minute rests in between. After the third set of folds, cover and let the dough bulk ferment for another 1-2 hours, or until it has increased in volume by about 50-75% and looks bubbly.
- Generously grease a 9x13 inch baking pan (or a similar sized half sheet pan) with olive oil. Gently scrape the dough into the prepared pan. Be careful not to deflate it too much.
- Drizzle a little more olive oil over the top of the dough. Using oiled fingertips, gently dimple the dough all over, stretching it towards the edges of the pan. If it resists, let it rest for 10-15 minutes and try again.
- If using toppings, gently press them into the dough. Sprinkle generously with flaky sea salt.
- Cover the pan loosely with plastic wrap or a kitchen towel and let the dough proof at room temperature for another 1-2 hours, or until it looks puffy and has risen significantly. Alternatively, you can refrigerate it overnight for a slower, more flavorful proof.
- Preheat your oven to 425°F (220°C).
- Uncover the focaccia and bake for 25-35 minutes, or until golden brown and cooked through. The internal temperature should reach around 200-210°F (93-99°C).
- Let the focaccia cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool slightly before slicing and serving.
