Sourdough Focaccia
Discover the ultimate recipe for **sourdough focaccia**, a golden, airy bread that combines the tangy complexity of sourdough with the rich flavors of olive oil and custom toppings. This recipe takes slow fermentation to the next level, delivering a deeply flavorful and perfectly textured focaccia with a crisp, golden crust and a pillowy interior. The dough is naturally leavened with an active sourdough starter and rests for hours to develop its signature sour flavor and airy crumb structure. Topped with your choice of fragrant rosemary, juicy cherry tomatoes, flaky salt, or briny olives, this homemade focaccia is both versatile and visually stunning. A perfect crowd-pleaser for gatherings, this sourdough focaccia is best served warm or at room temperature as a side dish, sandwich base, or standalone snack. Whether you’re a sourdough enthusiast or a bread lover looking for your next baking project, this recipe is sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 100 grams Active sourdough starter
- 350 milliliters Warm water
- 500 grams Bread flour
- 10 grams Salt
- 60 milliliters Olive oil
- to taste Toppings (e.g., rosemary, cherry tomatoes, flaky salt, olives)
Instructions
In a large mixing bowl, combine 100g of active sourdough starter with 350ml of warm water. Mix well until the starter dissolves.
Gradually add 500g of bread flour and 10g of salt to the bowl. Mix until a shaggy dough forms.
Drizzle in 20ml of olive oil and knead the dough in the bowl for 2-3 minutes until it becomes slightly smoother.
Cover the bowl with plastic wrap or a damp cloth and let it rest for 30 minutes at room temperature.
Perform 3 sets of stretch-and-folds every 30 minutes. To do this, grab one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat on all sides.
After the final stretch-and-fold, cover the dough and let it bulk ferment at room temperature until it doubles in size. This typically takes 6-8 hours, depending on the temperature and strength of your starter.
Once the dough has risen, generously coat a rectangular baking pan (approximately 9x13 inches) with 40ml of olive oil.
Carefully transfer the dough into the pan, being mindful not to deflate it. Gently stretch the dough to fit the pan's shape. If it resists, let it rest for 10 minutes before trying again.
Cover the pan with plastic wrap or a damp cloth and let the dough proof for another 2-4 hours, or until it looks puffy and bubbly.
Preheat your oven to 230°C (450°F).
Using oiled fingers, press dimples all over the surface of the dough. Drizzle a bit more olive oil over the top and sprinkle on your desired toppings (e.g., rosemary, cherry tomatoes, flaky salt, or olives).
Bake the focaccia for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let it cool in the pan for a few minutes. Then transfer it to a cooling rack.
Slice and serve warm or at room temperature. Enjoy your homemade sourdough focaccia!
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 390.2 g | 142% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 1.5 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 522 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
