Easy Sourdough Focaccia Recipe

Introduction

Easy sourdough focaccia is a wonderfully aromatic and airy bread perfect for any occasion. Using a simple sourdough starter, this recipe yields a golden, dimpled focaccia with a crisp crust and tender crumb.

Ingredients

• 50 g (scant ¼ cup) mature starter, room temperature
• 50 g (scant ¼ cup) flour
• 50 g (scant ¼ cup) tepid water (filtered, bottled, or boiled and cooled tap water)
• 100 g (3 ½ oz) active starter
• 400 g (1 ½ cups + 3 tbsp) water (filtered, bottled, or boiled and cooled tap water)
• 3 tbsp runny honey (optional)
• 12 g (2 scant teaspoons) sea salt
• 500 g (4 cups) white bread flour
• 3 tbsp virgin olive oil for the bowl
• 3 tbsp virgin olive oil for the bread or as needed
• Coarse sea salt for sprinkling

Instructions

1. Step 1: Feed your mature sourdough starter with 50 g flour and 50 g tepid water. Leave for 4–6 hours until doubled in size, bubbly, and passes the float test.
2. Step 2: In a large bowl, measure 100 g of the active starter. Add 400 g water and honey, then mix well.
3. Step 3: Add the 500 g bread flour and 12 g sea salt. Mix thoroughly with a dough whisk or your hands. Cover with a clean towel and rest for 30 minutes.
4. Step 4: Perform the stretch and fold technique by pulling up a section of dough from underneath and folding it over. Rotate the bowl and repeat until you’ve stretched the entire dough.
5. Step 5: Drizzle 3 tbsp olive oil into a bowl or Pyrex dish. Transfer the dough and rub olive oil all over its surface to coat.
6. Step 6: Cover and let the dough rise at room temperature for 4 to 18 hours, until doubled in size. The time depends on kitchen temperature and starter strength.
7. Step 7: Prepare a 9×13-inch pan lined with oil. Gently release dough from the bowl and place into the pan. Scoop dough from the middle, fold in half, then fold into thirds to form a rectangle. Turn over seam-side down, cover with a large plastic bag, and let rise again at room temperature until nearly doubled and spread to fill most of the pan (4-6 hours).
8. Step 8: Preheat oven to 425ºF (220ºC). Dip your fingers in olive oil and press deeply into the dough to create dimples. Sprinkle generously with coarse sea salt.
9. Step 9: Bake for 25 minutes or until the focaccia is golden on top. Lift out with the liner and transfer to a cooling rack. Let cool for 30 minutes before slicing.

Tips & Variations

• For an herby twist, sprinkle fresh rosemary or thyme over the dough after dimpling.
• If you don’t have a sourdough starter, use 1 packet of instant yeast and adjust rising times accordingly.
• Drizzle additional olive oil over the focaccia just after baking for extra richness.
• Use coarse sea salt for a pleasant crunch and burst of flavor on top.

Storage

Store focaccia in an airtight container or wrapped tightly in foil at room temperature for up to 2 days. To refresh, warm in a 350ºF (175ºC) oven for 5-10 minutes. It can also be frozen wrapped in foil for up to 1 month; thaw and warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a sourdough starter?

Yes, you can substitute instant yeast, but the texture and flavor will differ. Use 1 packet (7 g) of yeast, dissolve in the water, and reduce rising times accordingly.

How do I know when my sourdough starter is ready to use?

Your starter is ready when it has doubled in size, looks bubbly, and floats when dropped gently into water. This indicates good fermentation and active yeast.

Easy Sourdough Focaccia Recipe

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This Easy Sourdough Focaccia recipe guides you to create a delightfully airy and flavorful Italian bread using a sourdough starter. Featuring simple ingredients and a hands-on technique that includes stretch and fold and slow fermentation, this focaccia has a crisp golden crust and soft, dimpled interior, perfect for dipping or as a base for toppings.

• Author: mia
• Prep Time: 20 minutes (plus 4-6 hours to feed starter and 30 minutes resting dough)
• Cook Time: 25 minutes
• Total Time: 5 to 24 hours (includes fermentation and rising times)
• Yield: 1 focaccia loaf (approx. 9x13 inches, serves 6-8) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

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For Your Starter

• 50 g (scant ¼ cup) mature starter at room temperature
• 50 g (scant ¼ cup) flour
• 50 g (scant ¼ cup) tepid water (filtered, bottled or boiled and cooled tap water)

For the Sourdough Focaccia

• 100 g (3 ½ oz) active starter
• 400 g (1 ½ cups + 3 tbsp) water (filtered, bottled or boiled and cooled tap water)
• 3 tbsp runny honey (optional)
• 12 g (2 scant teaspoons) sea salt
• 500 g (4 cups) white bread flour
• 3 tbsp virgin olive oil for the bowl
• 3 tbsp virgin olive oil for the bread or as needed
• Coarse sea salt to sprinkle

Instructions

1. Feed Your Sourdough Starter: Mix 50 g mature starter with 50 g flour and 50 g tepid water. Leave it at room temperature for 4-6 hours until doubled in size, bubbly and passes the float test, indicating it is active and ready to use.
2. Prepare The Dough: In a large bowl, combine 100 g active starter with 400 g water and 3 tbsp honey (if using). Stir well to combine. Add 500 g white bread flour and 12 g sea salt, mixing thoroughly with a dough whisk or your hands until all ingredients are incorporated. Cover the bowl with a clean towel and let it rest for 30 minutes to hydrate the flour.
3. Stretch and Fold: Using wet hands, pull a portion of the dough from underneath and stretch it upward, then fold it over the top. Rotate the bowl and repeat this process to stretch and fold all around the dough. This strengthens the dough’s gluten network.
4. Bulk Fermentation: Drizzle 3 tbsp virgin olive oil into a clean bowl or Pyrex dish. Transfer the dough into this bowl and rub more olive oil on the dough’s surface to coat. Cover and leave it to rise at room temperature for 4 to 18 hours until doubled in size. The timing will vary depending on your kitchen temperature and starter activity.
5. Second Rise: Line a 9×13-inch pan with a reusable liner or parchment and lightly oil it. Gently turn out the dough onto the pan. Using your hands, scoop from the middle and fold the dough in half, then fold the dough into thirds (envelope fold) to form a rectangle and place it seam-side down in the pan. Cover with a large plastic bag and allow it to rise at room temperature 4-6 hours until nearly doubled and spreading to fill most of the pan.
6. Ready to Bake: Preheat your oven to 425ºF (220ºC). Dip your fingers in olive oil and press deeply into the dough to create dimples all over the surface. Sprinkle generously with coarse sea salt and drizzle more olive oil if desired. Bake for 25 minutes or until the focaccia is a beautiful golden colour on top.
7. Cooldown and Serve: Using the liner, lift the focaccia out of the pan onto a cooling rack. Let it cool for about 30 minutes before slicing and serving to allow the crumb to set perfectly.

Notes

• Using a mature and active sourdough starter is crucial for a good rise and flavor.
• Honey is optional but adds subtle sweetness and helps browning.
• The long fermentation improves flavor and texture, so plan ahead accordingly.
• Dimpling the dough before baking creates classic focaccia texture and allows olive oil and salt to seep in.
• Feel free to add herbs, olives, or garlic on top before baking for variations.
• Use filtered or bottled water to avoid chlorine which can inhibit yeast activity.

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