Sourdough Focaccia Bread Recipe

Introduction

Sourdough focaccia bread is a deliciously airy and flavorful Italian flatbread, perfect for snacking or serving alongside meals. Made with a tangy sourdough starter and a crispy golden crust, it’s a satisfying recipe to try for any home baker.

Ingredients

• Sourdough starter – 150g (active and bubbly)
• All-purpose flour – 500g
• Olive oil – 60ml, plus extra for drizzling
• Salt – 10g

Instructions

1. Step 1: In a large bowl, combine the sourdough starter, flour, olive oil, and salt. Mix until a sticky dough forms, then cover and let it rest for 30 minutes to an hour to allow the flour to hydrate.
2. Step 2: Stretch and fold the dough in the bowl several times over the course of 2 to 3 hours, allowing it to develop strength and airiness. After the final fold, transfer the dough into a well-oiled baking tray, gently stretching it to fit the tray evenly.
3. Step 3: Cover the dough and let it proof at room temperature until it becomes puffy, about 2 to 4 hours depending on your room temperature.
4. Step 4: Preheat your oven to 220°C (430°F). Before baking, drizzle olive oil over the dough, then use your fingers to create dimples across the surface.
5. Step 5: Bake the focaccia for 20 to 25 minutes or until it turns a beautiful golden brown and sounds hollow when tapped.
6. Step 6: Remove from the oven and let cool slightly before slicing and serving warm or at room temperature.

Tips & Variations

• For extra flavor, sprinkle fresh herbs like rosemary or thyme on top before baking.
• If you prefer a softer crust, cover the focaccia with a clean towel as it cools.
• You can add thinly sliced onions, cherry tomatoes, or olives to the dough surface before baking for a tasty twist.

Storage

Store focaccia in an airtight container at room temperature for up to 2 days. To keep it fresh longer, freeze wrapped focaccia for up to 1 month. Reheat by warming in a preheated oven at 180°C (350°F) for about 10 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought yeast instead of a sourdough starter?

Yes, you can substitute commercial yeast, but the distinctive tangy flavor of sourdough will be missing. Use about 7g of active dry yeast and adjust rising times accordingly.

Why does my focaccia turn out dense instead of airy?

Dense focaccia often results from underproofing or not developing the dough enough through folds and stretches. Ensure your dough has enough time to rise and that you handle it gently to keep the air bubbles intact.

Sourdough Focaccia Bread Recipe

Print Recipe

★★★★★

4.8 from 95 reviews

A rustic and flavorful Sourdough Focaccia Bread, characterized by its chewy texture and golden crust, made using a natural sourdough starter and topped with olive oil and salt. Perfect as a side or for sandwiches.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 40 minutes
• Yield: 1 large focaccia (about 9x13 inches, serves 6-8) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Dough

• 1 cup active sourdough starter (fed and bubbly)
• 3 1/2 cups all-purpose flour
• 1 cup warm water
• 2 tablespoons olive oil (plus more for drizzling)
• 1 1/2 teaspoons salt

Instructions

1. Prepare the Dough: In a large bowl, combine the active sourdough starter, warm water, and olive oil. Gradually mix in the flour and salt until a sticky dough forms.
2. Stretch the Dough: Transfer the dough to a well-oiled pan or baking sheet. Using your fingers, gently stretch and press the dough outwards to form an even layer, covering the surface. Create dimples by pressing fingertips into the dough.
3. Proof the Dough: Cover the dough with a cloth and let it rise at room temperature for 3-4 hours, or until puffy and slightly risen.
4. Preheat the Oven: Preheat your oven to 450°F (230°C) while the dough is proofing.
5. Drizzle and Season: Drizzle additional olive oil over the top of the dough and sprinkle with coarse sea salt.
6. Bake Until Golden: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia turns golden brown and the edges are crisp.
7. Cool and Serve: Remove from the oven and let cool slightly before slicing and serving.

Notes

• Ensure your sourdough starter is active and bubbly for the best rise.
• You can add toppings such as rosemary, garlic, or cherry tomatoes before baking for additional flavor.
• For an even crispier crust, bake the focaccia on a preheated baking stone.
• Store leftovers in an airtight container and reheat before serving to restore crispness.

Keywords: Sourdough, Focaccia, Bread, Italian bread, Artisan bread, Homemade focaccia, Olive oil bread