Description
Deliciously airy and slightly chewy, this Sourdough Focaccia is perfect for any occasion, whether for a comforting side dish or a flavorful sandwich base.
Ingredients
Scale
- 350g bread flour
- 250g water (70–80°F)
- 100g active sourdough starter (100% hydration)
- 8g fine sea salt
- 40g extra-virgin olive oil + more for the pan
- Optional toppings: rosemary sprigs, thinly sliced garlic, sautéed mushrooms, flaky salt
Instructions
- In a large bowl, whisk flour and water until no dry patches remain. Cover and autolyse for 30–45 minutes.
- Add the active starter and mix until incorporated. Let rest for 20 minutes.
- Sprinkle in the salt and add 20g olive oil. Use a stretch-and-fold technique every 30 minutes for two hours.
- Transfer the dough to a lightly oiled container, cover, and refrigerate for 8–18 hours for a slow, flavorful ferment.
- Preheat oven to 475°F with a baking sheet inside. Oil a 9×13-inch pan liberally, then turn the dough into it and gently stretch to the pan’s edges.
- Cover and proof at room temperature for 1–2 hours until puffy. Dimple the dough, drizzle remaining olive oil, and sprinkle on your toppings.
- Bake for 18–22 minutes until golden brown. Cool slightly and brush with olive oil.
Notes
To enhance flavor, you can add extra toppings like roasted garlic or caramelized onions. Always ensure to use enough oil to create a perfect crust.
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Category: Breads
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Keywords: sourdough focaccia, homemade bread, easy baking, Italian bread, vegetarian recipe
