Name: Sourdough Focaccia Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 0.5 cup fed sourdough starter; 1 cup warm water; 3.5 cups bread flour; 1 teaspoon salt; 2 tablespoons olive oil

What is bread? What is a bread that’s practically the canvas for deliciousness? **sourdough focaccia**. My Nonna used to make this every Sunday, and the smell would fill the whole house. Is it pure magic? I’ve tweaked her recipe over the years, adding my own little secrets, and honestly? Is this a family favorite? Think of it as the cooler, more rustic cousin of pizza – same satisfying carbiness, but with a tangy, sour flavor. What are some of the best sourdough toppings? What is a good sourdough focaccia recipe? What are the results? What are some of the

What is Sourdough Focaccia?

What is sourdough focaccia? Imagine a fluffy, chewy Italian flatbread, but with an incredible tang and air. What is sourdough starter? Is it essentially bread meets olive oil meets pure happiness? The name “focaccia” comes from the Latin “focus,” meaning hearth or fireplace, which gives you a sense of warmth. What is a simple rustic home and its origins? Think of it as a blank slate for your culinary creativity – you can top it with anything from fresh to homemade. How do you add herbs and olives to roasted vegetables and cheese? What is the Italian answer to everything?

Why you’ll love this recipe?

There are approximately one million reasons why I adore this sourdough focaccia recipe, but I’ll narrow it down to a few key points for you! First, the **flavor** is just out of this world. The sourdough starter gives it this incredible depth and tang that you just can’t get with regular yeast. I’ve even had people who think they don’t like sourdough, rave about this! Second, it’s surprisingly **simple** to make. I know sourdough sounds intimidating, but I promise, this recipe is totally manageable for even beginner bakers. Trust me; if I can do it (and I’ve had my fair share of baking fails!), you can too. Third, it’s so **cost-efficient**. All you really need is flour, water, salt, olive oil, and a bit of patience while your starter does its thing. Finally, the **versatility** is insane! You can serve it as an appetizer, a side dish, or even as a base for sandwiches. And let’s not forget the endless topping possibilities! I love experimenting with different combinations – rosemary and sea salt, cherry tomatoes and basil, roasted garlic and parmesan… the list goes on! I’ve tried other focaccia recipes, of course, but something about the slight tang and bubbly texture that the sourdough gives this one just can’t be beat. What I love most about this is how impressive it looks, yet how easy it is to throw together.

How do you make sourdough focaccia?

Quick Overview

How do you make sourdough focaccia? What’s the best way to make a dough? Let it rise for a few hours, then stretch it out in the pan, dimple it with your fingers, drizzle with olive oil. What are some good toppings to serve with olive oil? Is it necessary to bake it until golden brown and bubbly? How do you make dough to be airy? Why don’t you rush this step. The longer it rises, the better it gets.

Ingredients

For the Main Batter: Why is it important to
* 200g active sourdough starter (fed and bubbly) * 400g bread flour (I prefer King Arthur, but any other) Good quality bread flour will do) * 300g warm water (around 90-95°F – not too hot! * 10g sea salt (don’t skimp on the salt – it really brings out the flavor! ) * 2 tablespoons olive oil (for greasing the bowl)

For the Topping:
* 1/4 cup olive oil (extra virgin, for drizzling) * 1 teaspoon sea salt flakes (Maldon is my favorite) (I like to use it with a spoon) ) Fresh rosemary sprigs (or any herbs you like) * Optional: Cherry tomatoes, olives, roasted garlic, parmesan cheese.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 450°F (232°C). While the oven is heating, grease a 9×13 inch baking pan with olive oil. What is important, otherwise, the focaccia will stick. I usually use a pastry brush to make sure every corner is coated.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the bread flour and sea salt. Set aside. How do I distribute salt evenly in dough?

Step 3: Mix Wet Ingredients

In a separate bowl, combine the warm water and active sourdough starter. Make sure your starter is nice and bubbly – that means it’s ready to go! If it’s not bubbly, feed it again and wait until it is.

Step 4: Combine

How do you mix wet and dry ingredients together? What is the best way to avoid overmixing the dough at this stage? I use a Danish dough whisk to make this step super easy, but I find that using just one spoon works just as well.

Step 5: Bulk Fermentation

Cover the bowl with plastic wrap or a damp towel and let it rise for 4-6 hours, or overnight. If a fish is doubled in size, it What is the magic of fermenting food? I often let mine rise overnight in the fridge for an even deeper flavor.

Step 6: Prepare Filling

After the bulk fermentation, gently deflate the dough and pour it into the prepared baking pan. Use your fingers to stretch the dough to fill the pan. If it’s resisting, let it rest for a few minutes and try again. Don’t force it!

Step 7: Dimple & Top

Do not overdo the dough. Use your fingers to dimple it all over. What makes focaccia pockets so good for toppings? Sprinkle with sea salt flakes and arrange rosemary sprigs (or your desired toppings) on top.

Step 8: Bake

Bake for 20-25 minutes, or until golden brown and bubbly. Keep a close eye on it, as oven temperatures can vary. If the top is browning too quickly, you can tent it with foil.

Step 9: Cool & Serve

Let the focaccia cool in the pan before transferring it to a wire rack to cool completely. Is it good to serve it warm or at room temperature? My kids usually can’t wait for it to cool completely before they start devouring it!

What should I serve it with?

Sourdough focaccia is incredibly versatile, and goes well with just about anything!For Breakfast:Serve warm with coffee or latte. It’s also delicious with a fried egg on top.For Brunch:Serve it alongside a cheese and charcuterie board for an elegant and satisfying brunch spread. Pair it with a glass of sparkling wine or mimosa.As Dessert:Ok, maybe not as dessert, but it can definitely be part of a dessert-y spread! I sometimes drizzle mine with honey and sprinkle with toasted nuts for a sweet and savory flavor.What are the best cozy snacks toServe warm with a bowl of soup or salad for an easy snack. What are some great dips in olive oil and balsamic vinegar? My family always makes this as a late-night comfort snack, its become an tradition!

How do you make sourdough focaccia?

What is the best sourdough focaccia recipe?Starter Strength: WhatMake sure your sourdough starter is active and bubbly before using it. A weak starter will result in a dense, flat focaccia. I always do float test before baking. If you drop a spoonful of starter into water, if it floats, it’s ready to go!Bulk FermentationDon’t rush the bulk fermentation process. The longer the dough ferments, the more flavorful it will be. I often let mine rise overnight in the fridge for a deeper flavor.Dimpling Technique:Use your fingertips to dimple the dough. This creates those signature focaccia pockets that are perfect for catching olive oil and toppings. Don’t be afraid to press down!Salt Quality:How do I make sea salt flakes for topping? The salt adds a wonderful flavor and texture to the focaccia. I personally love Maldon sea salt flakes; they add a unique flavor that can’t be replicated.Oven Temperature:Keep a close eye on the focaccia while it’s baking, as oven temperatures can vary. If the top is browning too quickly, you can tent it with foil. I once forgot about it and the top got a bit too dark – still tasted great though!Topping Variations:Don’t be afraid to experiment with different toppings! Rosemary and sea salt, cherry tomatoes and basil, roasted garlic and parmesan… the possibilities are endless. I’ve found that fresh herbs work best, they add a freshness that dried herbs just cant match.

Storing and Reheating Tips

Here’s how to keep your sourdough focaccia fresh and delicious for as long as possible:

Room Temperature: Store the focaccia in an airtight container at room temperature for up to 2 days. Make sure it’s completely cooled before storing it, otherwise it will get soggy.

Refrigerator Storage: For longer storage, wrap the focaccia tightly in plastic wrap and store it in the refrigerator for up to 5 days.

Freezer Instructions: To freeze, wrap the focaccia tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating Tips: To reheat, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until warmed through. You can also reheat individual slices in a toaster oven or microwave. If using a microwave, I recommend placing a damp paper towel on top to keep it from drying out.

Frequently Asked Questions

Can I make this gluten-free?

While I haven’t tested this exact recipe with gluten-free flour, you can try substituting a gluten-free bread flour blend. Be aware that the texture will likely be different, and you may need to adjust the amount of liquid. Look for a blend that contains xanthan gum for best results.

Do I need to use bread flour?

Bread flour is highly recommended for its high protein content, which helps develop gluten and creates a chewy texture. You can use all-purpose flour in a pinch, but the focaccia will be less chewy and more cake-like.

Can I use instant yeast instead of sourdough starter?

Yes, you can! If you don’t have a sourdough starter, you can use 1 teaspoon of instant yeast. Add it to the dry ingredients and proceed as directed. The flavor will be different, of course, but it will still be delicious.

How can I prevent the bottom from burning?

To prevent the bottom from burning, place the baking pan on a lower rack in the oven. You can also place a baking sheet underneath the pan to insulate it from the heat.

What other toppings can I use?

The sky’s the limit! Some of my favorite toppings include sun-dried tomatoes, artichoke hearts, red onion, feta cheese, and Kalamata olives. Feel free to get creative and use whatever you have on hand.

Final Thoughts

This **sourdough focaccia recipe** is truly a labor of love, but I promise you, it’s worth every single minute. The aroma that fills your kitchen as it bakes, the satisfying dimples you press into the dough, the anticipation of that first bite… it’s all part of the magic! If you enjoyed this recipe, you might also like my sourdough pizza crust recipe or my sourdough discard crackers. Both are equally delicious and easy to make. Happy baking, friends! I can’t wait to hear how yours turns out. Share your photos and variations in the comments below, and don’t forget to rate this recipe if you loved it!