Creating Easy Sourdough Focaccia is a delightful way to enjoy homemade bread with minimal effort. This recipe has become a staple in my kitchen, thanks to its simplicity and rich, satisfying flavor. I remember discovering this recipe during a visit to Italy, where the aroma of freshly baked focaccia filled the streets, drawing me into a quaint little bakery. That first bite, with its crisp crust and airy, flavorful interior, was unforgettable. Bringing this experience home, I’ve made some tweaks to make the process even more straightforward, without compromising on taste.
The beauty of this sourdough focaccia lies in its versatility. You can keep it simple with just olive oil and coarse sea salt, or you can get creative with toppings. Sometimes, I like to add a sprinkle of rosemary or thin slices of garlic to infuse the bread with more aromatic flavors. For a touch of sweetness, a drizzle of honey before baking works wonders. This adaptability makes it perfect for any meal, whether you’re serving it as a side dish, using it for sandwiches, or enjoying it on its own.
One of the aspects I appreciate most about this recipe is the long fermentation period. While the total time might seem daunting at first, it actually works in your favor. The bulk fermentation and the second rise require minimal hands-on time, allowing the dough to develop a deep, complex flavor profile. This method is a game-changer for those busy days when you can’t dedicate hours at a stretch to baking but still crave the taste of homemade bread.
When making this focaccia, ensure you use a mature sourdough starter for the best results. Feeding your starter properly and allowing it to become bubbly and active is crucial. The stretch and fold technique, although simple, is essential for developing the dough’s structure. Don’t skip the olive oil drizzling; it’s what gives the focaccia its characteristic crispy edges and moist crumb.
This Easy Sourdough Focaccia recipe is not just a method for making bread; it’s an experience that connects you to the ancient tradition of sourdough baking, with a modern twist that suits our busy lives. Whether you’re a seasoned baker or a novice, this recipe is designed to be approachable and rewarding, bringing the joy of fresh, homemade focaccia to your table.
Making Easy Sourdough Focaccia
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Ingredients
- 3 tablespoons olive oil (for the bowl)
- 1 ½ cups + 3 tablespoons water (filtered, bottled or boiled and cooled tap water)
- Scant ¼ cup tepid water (filtered, bottled or boiled and cooled tap water)
- Scant ¼ cup mature starter (room temperature)
- 4 cups white bread flour
- Scant ¼ cup flour
- 2 scant teaspoons sea salt
- 3 tablespoons runny honey (optional)
- 3 tablespoons olive oil (for the bread or as needed)
- 3 ½ oz active starter
- Coarse sea salt (to sprinkle)
Directions
- Feed Your Sourdough Starter: Refresh your mature starter and let it sit for 4-6 hours until it doubles in size, gets bubbly, and passes the float test.
- Prepare The Dough: In a large mixing bowl, measure 3 ½ oz of starter, saving the rest in the fridge. Mix in the water and honey well. Add the white bread flour, flour, and sea salt, then combine using a dough whisk or your hands. Cover the bowl with a clean towel and allow it to rest for 30 minutes.
- Stretch and Fold: Grab a section of the dough from underneath and stretch it upward, folding it over the remaining dough. Rotate the bowl and repeat until the entire dough is stretched.
- Bulk Fermentation: Coat a bowl or Pyrex dish with olive oil and transfer the dough into it, coating it with more olive oil. Cover and let the dough rise at room temperature for 4-18 hours until it doubles in size, depending on your kitchen temperature and starter strength.
- Second Rise: Line a 9×13-inch pan with a reusable liner and drizzle with oil. Carefully release the dough from the bowl and place it in the prepared pan. Fold the dough in half from the middle, then fold it into thirds like an envelope to form a rectangle. Place it seam-side down. Cover the pan with a large plastic bag and let it rise at room temperature until nearly doubled, spreading to fill most of the pan (4-6 hours).
- Ready to Bake: Preheat your oven to 425°F. Dip your fingers in olive oil and press deeply into the dough to create dimples. Generously sprinkle with coarse sea salt. Bake for 25 minutes until the focaccia is golden on top. Use the liner to lift the bread onto a cooling rack and let it cool for 30 minutes before slicing.
Storing Suggestions:
Store the cooled focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat in a preheated oven at 350°F until warm.
FAQs:
How can I tell if my starter is ready to use?
Your starter is ready when it has doubled in size, is bubbly, and passes the float test. To perform the float test, drop a small spoonful of starter into a glass of water. If it floats, it’s ready to use.
What can I use if I don’t have a dough whisk?
If you don’t have a dough whisk, you can use your hands to mix the dough. Ensure your hands are wet to prevent the dough from sticking too much.
Can I add toppings to the focaccia?
Yes, you can add various toppings such as rosemary, garlic, tomatoes, or olives. Add them after creating the dimples in the dough and before baking.
Why didn’t my dough rise properly?
The dough might not rise properly if the starter is not active enough, the kitchen is too cold, or the dough wasn’t allowed enough time to ferment. Ensure your starter is active and give the dough enough time to rise in a warm place.
Is it necessary to use filtered water?
Filtered, bottled, or boiled and cooled tap water is recommended to avoid any chlorine or impurities that might affect the fermentation process. However, if your tap water is of good quality, you can use it directly.
How do I keep the focaccia from becoming too oily?
Use the recommended amount of olive oil for coating and dimpling the dough. If you find the focaccia too oily, reduce the amount slightly next time, but keep in mind that olive oil is crucial for achieving the characteristic crust and flavor.
Easy Sourdough Focaccia
Ingredients
- ¼ cup mature starter room temperature
- 4 cups white bread flour
- ¼ cup flour
- 3 tbsp virgin olive oil for the bowl
- 2 teaspoons) sea salt
- 3 tbsp virgin olive oil for the bread or as needed
- ¼ cup tepid water filtered, bottled or boiled and cooled tap water
- 1 ½ cups + 3 tbsp water filtered, bottled or boiled and cooled tap water
- 3 ½ oz active starter
- 3 tbsp runny honey optional
- coarse sea salt to sprinkle
Instructions
- Feed your mature starter and leave it for 4-6 hours until it doubles in size, becomes bubbly, and passes the float test.
- In a large bowl, measure 100g of starter and save the rest in the fridge. Add water and honey, mixing well.
- Add the flour and salt, then mix thoroughly using a dough whisk or your hands. Cover the bowl with a clean towel and let it rest for 30 minutes.
- Take a section of the dough from the bottom and stretch it upwards. Fold it over the remaining dough. Rotate the bowl and repeat until the entire dough is stretched.
- Drizzle olive oil in a bowl or Pyrex dish. Transfer the dough into the bowl and coat it with more olive oil.
- Cover the bowl and let the dough rise at room temperature for 4-18 hours until it doubles in size. The rise time depends on your kitchen temperature and starter strength.
- Line a 9×13-inch pan with a reusable liner and drizzle with oil. Gently release the dough from the bowl and place it in the prepared pan.
- Fold the dough in half by scooping from the middle, then fold it into thirds (like an envelope) to form a rectangle. Turn it seam-side down.
- Cover the pan with a large plastic bag and let it rise at room temperature until nearly doubled, spreading out to fill most of the pan (4-6 hours).
- Preheat the oven to 425°F. Dip your fingers in olive oil and press deeply into the dough to create dimples. Sprinkle generously with coarse sea salt.
- Bake for 25 minutes until the focaccia top is golden. Using the liner, lift the bread onto a cooling rack and let it cool for 30 minutes before slicing.
