Description
A comforting and flavorful Sourdough Focaccia, perfect for any occasion with a mix of tang, salt, and olive oil.
Ingredients
Scale
- 500g bread or all-purpose flour
- 350–375g lukewarm filtered water
- 100g active sourdough starter (100% hydration)
- 10g fine sea salt
- 2 tablespoons extra-virgin olive oil (plus more for coating)
- Fresh rosemary, thyme, caramelized onions, sautéed mushrooms, cherry tomatoes, or coarse black pepper (for topping)
Instructions
- Mix the dough: In a large bowl, combine flour, water (start with 350g), starter, and salt. Stir until shaggy, then add olive oil and mix until incorporated.
- Autolyse and rest: Let the dough rest, covered, for 30 minutes.
- Stretch and fold: Over the next 2–3 hours, perform 3–4 sets of stretch-and-folds at 30–40 minute intervals.
- First bulk fermentation: Rest the dough at room temperature until it increases in volume by 30–50% and shows bubbles (4–6 hours).
- Shape and oil your pan: Generously coat a baking pan with olive oil and gently place the dough in it.
- Second rise: Cover and let it rise until it fills the pan and shows bubbles (1.5–3 hours).
- Dimple the surface and top: Press dimples into the surface, drizzle with oil, and add toppings.
- Bake: Preheat the oven to 475°F (245°C) and bake for 18–25 minutes until golden.
- Cool and finish: Let cool for 10–15 minutes before transferring to a rack and finishing with flaky salt and olive oil.
Notes
Sourdough Focaccia can be stored at room temperature for up to two days, or frozen for up to three months. Serve it warm with a dipping oil or alongside soups and salads.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: sourdough, focaccia, bread, baking, homemade bread
