Sourdough Focaccia
Sourdough Focaccia is a light, airy Italian-style bread made with active sourdough starter, extra-virgin olive oil, and simple pantry ingredients. This naturally fermented focaccia features a crispy golden crust, a soft and chewy interior, and incredible depth of flavor. Perfect for sandwiches, appetizers, dipping into soups, or serving alongside your favorite meals, this homemade sourdough focaccia is a delicious way to use your sourdough starter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours 50 minutes – 12 hours 50 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Dough
- 100g active sourdough starter
- 500g bread flour or all-purpose flour
- 400g water
- 10g salt
- 2 tablespoons extra-virgin olive oil
For Topping
- 2–3 tablespoons extra-virgin olive oil
- 1 teaspoon flaky sea salt
- 1 tablespoon fresh rosemary, chopped (optional)
- ½ cup cherry tomatoes, halved (optional)
- 2 cloves garlic, thinly sliced (optional)
Instructions
- In a large mixing bowl, combine the active sourdough starter and water until fully incorporated.
- Add the flour and salt, stirring until a shaggy dough forms.
- Cover the bowl and let the dough rest for 30 minutes.
- Perform a series of stretch-and-folds every 30 minutes for the next 2 hours, completing 4 sets total.
- Cover the dough and allow it to ferment until noticeably puffy and expanded, about 4–6 hours depending on room temperature.
- Generously oil a 9×13-inch baking pan with olive oil.
- Transfer the dough into the prepared pan.
- Gently stretch the dough toward the edges of the pan. If it springs back, let it rest for 15 minutes and continue stretching.
- Cover and proof for 2–4 hours, or until the dough is very puffy and fills the pan.
- Preheat the oven to 425°F (220°C).
- Drizzle the dough generously with olive oil.
- Using your fingertips, press deep dimples across the surface of the dough.
- Sprinkle with flaky sea salt and add rosemary, tomatoes, garlic, or other desired toppings.
- Bake for 25–30 minutes, or until deep golden brown and crisp around the edges.
- Allow the focaccia to cool in the pan for 5–10 minutes before transferring to a wire rack.
- Slice and serve warm or at room temperature.
Notes
Use an active, bubbly sourdough starter for the best rise and flavor.Bread flour creates a chewier texture, while all-purpose flour produces a softer crumb.Overnight cold fermentation in the refrigerator enhances flavor and convenience.Handle the dough gently to preserve air bubbles.Generous olive oil is essential for authentic focaccia texture and flavor.Fresh herbs, roasted garlic, olives, and cheese make excellent toppings.
Find it online: https://cookibly.com/sourdough-focaccia/
