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Easy Sourdough Focaccia Recipe

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5 from 129 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/easy-sourdough-focaccia-recipe/