Simple Sourdough Focaccia Recipe

Introduction

This simple sourdough focaccia recipe delivers a delightfully airy and flavorful bread perfect for any meal or snack. With just a few ingredients and some patience, you can enjoy a rustic, golden focaccia with a crisp crust and tender crumb.

Ingredients

• 50 g – 100 g (1/4 to 1/2 cup) active sourdough starter
• 10 g (about 2.5 teaspoons) kosher salt
• 430 – 440 g (1.75 cups – 1.75 cups + 2 tablespoons) room temperature water
• 512 g (about 4 cups) bread flour
• 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling and rubbing on hands
• Flaky sea salt, such as Maldon, for sprinkling

Instructions

1. Step 1: In a large bowl, combine the active sourdough starter, kosher salt, and room temperature water. Stir gently with a spatula until combined; it doesn’t need to be fully uniform. Add the bread flour and mix until all the flour is incorporated into a shaggy dough.
2. Step 2: If you have time, after 30 minutes, reach into the bowl and fold the dough by pulling it up and folding it into the center 8 to 10 times, turning the bowl a quarter turn after each pull. This helps develop the gluten structure.
3. Step 3: Drizzle a bit of olive oil over the dough and rub it to coat. Cover the bowl with a tea towel or bowl cover and let the dough ferment at room temperature (around 70ºF or 21ºC) for 4 to 18 hours, until it has doubled in size. The exact time depends on room temperature and starter activity.
4. Step 4: Once the dough has doubled, pour 2 tablespoons of olive oil into a 9×13-inch baking pan. If using a glass pan, lightly butter it to avoid sticking.
5. Step 5: Drizzle the dough with 1 tablespoon olive oil. Gently deflate the dough by hand and lift it from the bowl, scooping it into the center of the oiled pan. Fold the dough envelope-style, folding top to bottom and side to side to shape it roughly into a rectangle. Turn the dough over so the seam side is down in the pan.
6. Step 6: Rub the top of the dough with a little olive oil. Let it rest uncovered for 4 to 6 hours at room temperature, until it becomes puffy and nearly doubles again.
7. Step 7: Preheat your oven to 425ºF (220ºC). Lightly oil your hands, then use all your fingers to press gently into the dough, dimpling and stretching it to fit the pan. Generously sprinkle the surface with flaky sea salt.
8. Step 8: Place the pan in the oven and bake for about 25 minutes or until the focaccia is golden brown all over.
9. Step 9: Remove the focaccia from the oven, transfer it to a cooling rack, and let it cool for at least 20 minutes before slicing and serving.

Tips & Variations

• For extra flavor, add fresh rosemary or thyme leaves to the dough before the second rise.
• Use different types of sea salt for unique textures and tastes.
• You can sprinkle sliced olives, cherry tomatoes, or caramelized onions on top before baking for delicious variations.
• If your starter is less active, allow a longer bulk fermentation to ensure the dough doubles in size.

Storage

Store leftover focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. To keep it fresh longer, freeze it wrapped in foil or plastic wrap for up to 1 month. Reheat in a warm oven for about 10 minutes to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a sourdough discard instead of an active starter?

Using a discard is not recommended as an active starter contains live fermenting yeast essential for the dough to rise properly. For best results, use an active and bubbly sourdough starter.

What if my dough doesn’t double in size during fermentation?

If the dough hasn’t doubled, it may need more time or a warmer spot to ferment. Ensure your starter is active and the room temperature is around 70ºF (21ºC). Avoid rushing the fermentation, as this step is key for texture and flavor.

Simple Sourdough Focaccia Recipe

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This Simple Sourdough Focaccia recipe is a delightful way to enjoy the rustic flavors of homemade sourdough bread with a crispy, golden crust and a soft, airy interior. Utilizing a sourdough starter and minimal ingredients like bread flour, olive oil, and flaky sea salt, this focaccia provides a wonderful balance of tangy and savory notes. Perfect as an appetizer, side, or snack, this recipe involves a long fermentation and a delicate folding method to develop flavor and texture, culminating in a beautifully dimpled and golden-baked bread.

• Author: lina
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 5 to 24 hours (including fermentation and rising times)
• Yield: 9 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sourdough Base

• 50 g – 100 g (1/4 to 1/2 cup) active sourdough starter
• 10 g (about 2.5 teaspoons) kosher salt
• 430 – 440 g (1.75 cups – 1.75 cups + 2 tablespoons) room temperature water
• 512 g (about 4 cups) bread flour

For Baking

• 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling and rubbing on hands
• Flaky sea salt, such as Maldon, for sprinkling

Instructions

1. Mix the Ingredients: In a large bowl, combine the active sourdough starter, kosher salt, and room temperature water. Stir gently with a spatula until just combined; it doesn’t need to be perfectly uniform. Add the bread flour and mix until a shaggy dough forms and all flour is incorporated.
2. Perform One Fold (Optional): If time permits, after 30 minutes, gently pull the dough up and fold it toward the center 8 to 10 times, turning the bowl a quarter turn after each fold to help develop gluten structure.
3. Bulk Fermentation: Drizzle olive oil over the dough and rub to coat. Cover the bowl with a tea towel or bowl cover and ferment at room temperature (around 70°F/21°C) for 4 to 18 hours until the dough has doubled in size, depending on the environment and starter activity.
4. Prepare the Pan: Once the dough has doubled, pour 2 tablespoons of olive oil into a 9×13-inch baking pan. If using a glass pan, lightly butter it to prevent sticking.
5. Shape the Dough: Drizzle the dough with 1 tablespoon olive oil. Gently deflate the dough by hand and scoop it into the center of the oiled pan. Fold the dough envelope-style (top to bottom and side to side) to form a rough rectangle. Turn the dough over so the seam side is down in the pan.
6. Second Rise: Rub the top of the dough with a bit more olive oil. Let it rest uncovered at room temperature for 4 to 6 hours until it becomes puffy and nearly doubles again.
7. Preheat and Dimple: Heat the oven to 425°F (220°C). Lightly oil your hands and use all your fingers to press into the dough firmly, creating dimples and stretching it to fit the pan. Generously sprinkle flaky sea salt over the surface.
8. Bake the Focaccia: Place the pan in the preheated oven and bake for about 25 minutes or until the focaccia is golden brown all over.
9. Cool and Serve: Remove the focaccia from the oven and transfer to a cooling rack. Let cool for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

• The fermentation time can vary greatly depending on room temperature and starter activity, so watch the dough rather than the clock.
• Performing the optional fold helps strengthen the gluten, resulting in a better texture.
• Use high-quality extra-virgin olive oil and flaky sea salt for the best flavor.
• Allow the focaccia to cool before slicing to ensure cleaner cuts and a better crumb structure.
• This focaccia can be served alone, with dips, or as a base for toppings like herbs, olives, or tomatoes.
• Using a glass pan is fine but butter it well to prevent sticking.

Keywords: sourdough focaccia, homemade bread, Italian bread, sourdough bread, olive oil focaccia, easy focaccia recipe