Sourdough Focaccia

Why Make This Recipe

Making sourdough focaccia bread is a rewarding experience, whether you are a novice or an experienced baker. The rich flavors and airy texture make it a perfect accompaniment to meals or a delightful snack on its own. This recipe allows for flexibility, giving you the option to prepare the dough overnight or in a single day. With a variety of toppings to choose from, you can customize your focaccia to fit your taste preferences.

How to Make Easy Sourdough Focaccia Bread

Ingredients:

• 160 grams active sourdough starter
• 450 grams total flour (400 grams all-purpose flour, 50 grams whole wheat flour)
• 350-400 grams filtered water (about 1.5 cups)
• 9 grams salt (sea salt, kosher salt, or Himalayan salt preferred)
• 1 tbsp olive oil (plus more for drizzling)
• Toppings of choice (e.g., olives, chopped fresh herbs, tomatoes, artichoke hearts, garlic, grated cheese)

Directions:

1. Start by feeding your sourdough starter at least twice to ensure it’s active.
2. In a large mixing bowl, whisk together the active starter, lukewarm filtered water, olive oil, and salt.
3. Gradually add the flour and stir until thoroughly combined. The focaccia dough will be slightly wetter than typical sourdough bread dough.
4. Cover the bowl with a cloth and allow it to sit at room temperature (around 70-75°F) for about 4 hours, or until it has risen and doubled in size.
5. During the first two hours of the bulk fermentation, perform 3 to 4 sets of “stretch and fold” every 30 minutes. Afterward, let the dough sit undisturbed for the final 2 hours.
6. Once the dough has doubled in size, transfer it into a well-oiled baking pan or sheet.
7. With wet or oiled hands, gently push and pull the dough into the corners of the pan. It might spring back, so be patient; it will spread over time.
8. If baking the same day, let the dough rise at room temperature for about 2 more hours until it doubles again. If proofing overnight, place the dough in the refrigerator and allow it to warm up for a couple of hours the next day until it doubles in size.
9. Preheat the oven to 450°F.
10. With wet or oiled hands, press your fingers into the dough to create dimples.
11. Drizzle olive oil over the top, sprinkle with coarse salt, and add your desired toppings.
12. Bake for 25 to 30 minutes, or until golden brown.
13. Once baked, allow the focaccia to cool for a few minutes in the pan before transferring it to a cooling rack.
14. Serve and enjoy warm, or use it within two days for the best freshness. Store in an airtight container or wrap it in plastic wrap. Reheat at 375°F for about 10 minutes if desired.

How to Serve Easy Sourdough Focaccia Bread

Sourdough focaccia is delicious served warm as a side dish with soups and salads. You can also slice it into pieces for sandwiches or enjoy it with dips like olive oil or hummus. For a simple snack, just add a sprinkle of sea salt or your favorite toppings and enjoy!

How to Store Easy Sourdough Focaccia Bread

To keep your focaccia fresh, store it in an airtight container or wrap it in plastic wrap. This will help maintain its softness. If you want it warm or crispy again, you can reheat it in the oven at 375°F for about 10 minutes.

Tips to Make Easy Sourdough Focaccia Bread

• Make sure your sourdough starter is active and bubbly for the best results.
• Adjust the water based on your desired dough texture. It can be slightly sticky, so a little more water can help.
• Experiment with different toppings to find your favorite combinations.

Variation

You can switch up the types of flour used or add herbs directly into the dough for added flavor. Consider adding sun-dried tomatoes or caramelized onions as toppings for a gourmet touch.

FAQs

1. Can I use a different type of flour?
Yes, you can substitute part of the all-purpose flour with other flours, like spelt or rye, for different flavors and textures.

2. What should I do if my dough doesn’t rise?
If your dough isn’t rising, your sourdough starter may not be active enough. Try feeding it again and using it when it’s at its peak.

3. How long can I keep leftover focaccia?
Leftover focaccia is best enjoyed within 2 days for optimal freshness, but you can freeze it for up to 2 months. Thaw and reheat as needed.

Easy Sourdough Focaccia Bread

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• Author: ikramnihad
• Total Time: 270 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A rewarding sourdough focaccia recipe with rich flavors and airy texture, customizable with various toppings.

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Ingredients

Scale 1x2x3x

• 160 grams active sourdough starter
• 450 grams total flour (400 grams all-purpose flour, 50 grams whole wheat flour)
• 350–400 grams filtered water (about 1.5 cups)
• 9 grams salt (sea salt, kosher salt, or Himalayan salt preferred)
• 1 tbsp olive oil (plus more for drizzling)
• Toppings of choice (e.g., olives, chopped fresh herbs, tomatoes, artichoke hearts, garlic, grated cheese)

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Instructions

1. Feed your sourdough starter at least twice to ensure it’s active.
2. In a large mixing bowl, whisk together the active starter, lukewarm filtered water, olive oil, and salt.
3. Gradually add the flour and stir until thoroughly combined, resulting in a slightly wetter dough.
4. Cover and let sit at room temperature for about 4 hours, or until it has risen and doubled in size.
5. During the first two hours, perform 3 to 4 sets of “stretch and fold” every 30 minutes.
6. After the bulk fermentation, transfer the dough into a well-oiled baking pan.
7. Gently push and pull the dough into the corners of the pan.
8. If baking the same day, let the dough rise for an additional 2 hours at room temperature. If proofing overnight, refrigerate and warm up the next day until it doubles in size.
9. Preheat the oven to 450°F.
10. With wet hands, press your fingers into the dough to create dimples.
11. Drizzle olive oil and sprinkle with coarse salt and desired toppings.
12. Bake for 25 to 30 minutes, or until golden brown.
13. Let cool for a few minutes in the pan before transferring to a cooling rack.

Notes

Serve warm, slice for sandwiches, or enjoy with dips. Store in an airtight container for freshness.

• Prep Time: 240 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 0g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 0mg

Keywords: sourdough, focaccia, easy bread, homemade bread, Italian bread