Sourdough Focaccia Recipe: 4 Easy Steps to Perfectly Airy Bread

Introduction: Why Sourdough Focaccia is a Must-Try

Few things are as satisfying as pulling golden, airy focaccia from your oven, its dimpled surface glistening with olive oil and flecks of sea salt. Sourdough focaccia, in particular, elevates this classic Italian flatbread with its complex flavors and chewy texture, thanks to the magic of a well-tended sourdough starter. Whether you’re a seasoned sourdough baker or new to the craft, this recipe will guide you to focaccia perfection.

Recipe Card: Full Instructions Below

Why You’ll Love This Recipe

• Beginner-Friendly: Perfect for those just starting their sourdough journey.
• Flexible Timeline: Adjust the proofing time or refrigerate the dough to fit your schedule.
• Versatile Uses: Serve it as a snack, a sandwich base, or alongside a gourmet meal.

Sourdough Focaccia Recipe: What You Need to Know?

Origins and Characteristics

Focaccia, often referred to as “Italian flatbread,” is a leavened bread with a rich history in Italian cuisine. Sourdough focaccia takes the traditional yeast-based recipe further Opting for a natural sourdough starter as a substitute for commercial yeast can bring depth and character to your baking.

Key characteristics of sourdough focaccia:

• A soft, airy interior with a crispy, golden crust.
• A tangy depth of flavor, thanks to the natural fermentation process.
• It has a delightfully chewy texture, perfect for sandwiches or a standalone snack.

Why Choose This Sourdough Focaccia Recipe?

• Flavor: Enhanced with natural fermentation for a complex taste.
• Healthier Option: Easier to digest than yeast-based bread.
• Versatility: Customize with various toppings to suit your taste.

Timeline for This Sourdough Focaccia Recipe

Preparation Time:

• Mixing and Initial Rest (Autolyse): 40 minutes
• Bulk Fermentation: 6–8 hours
• Shaping and Proofing: 2–4 hours (or up to 24 hours in the fridge)
• Cooking Time: 25–30 minutes
• Servings: This recipe makes one 9×13-inch (23×33 cm) pan of focaccia, serving approximately 12 people as a side dish or 6–8 people as a main bread option.

Suggested Schedule:

• 8:00 AM: Combine ingredients and start autolyse.
• 9:00 AM: Begin bulk fermentation and perform stretch-and-folds.
• 3:00 PM: Shape the dough and start proofing.
• 6:00 PM: Bake your focaccia and enjoy fresh from the oven!

Flexible Tip: If needed, refrigerate the dough after shaping and bake the next day.

Ingredients Needed for This Sourdough Focaccia Recipe

For the Dough:

• 500g (4 cups) all-purpose flour
• 375g (1 ½ cups + 2 tbsp) water
• 100g (½ cup) active sourdough starter
• 10g (2 tsp) fine sea salt
• 30g (2 tbsp) olive oil

For Toppings (Optional):

• Fresh rosemary sprigs
• Coarse sea salt
• Additional olive oil for drizzling

Step-by-Step Instructions for the Sourdough Focaccia Recipe

Step 1: Preparing the Dough

1. Mix the Base Ingredients:
   • Combine the flour, water, and sourdough starter in a large mixing bowl. Mix until no dry flour remains.
   • Utilize a clean kitchen towel to cover the bowl., then set it aside for 30 minutes. This resting period, called autolyze, is crucial for developing gluten and improving dough texture.
2. Incorporate Salt and Oil:
   • Distribute the salt evenly over the surface of the dough, followed by pouring in the olive oil to incorporate.
   • Gently knead the dough or use the “stretch and fold” method until the salt and oil are fully incorporated and the dough becomes smoother.
3. Knead for Texture:
   • Knead the dough for 8–10 minutes by hand or 5 minutes with a stand mixer on low speed until it reaches a smooth, elastic consistency.

Step 2: Bulk Fermentation

1. Let the Dough Rise:
   • Place a damp towel over the bowl and let it sit at room temperature for 6–8 hours, or until it’s doubled in size.
2. Develop the Dough:
   • During the first 2 hours, perform three sets of “stretch and fold,” spaced 30 minutes apart.
   • Grab one side of the dough, stretch it upward, and fold it over the rest. Rotate the bowl and repeat on all sides.

Step 3: Shaping and Proofing

1. Prepare the Baking Pan:
   • Generously coat a 9×13-inch (23×33 cm) baking pan with olive oil.
   • Carefully transfer the dough into the pan and gently stretch it to fit the dimensions.
2. Final Proof:
   • Carefully transfer the dough into the pan and gently stretch it to fit the dimensions. Let the dough proof for 2–4 hours or until it appears puffy and well-aerated.
   • Pro Tip: Refrigerate the dough after shaping if you need to delay baking. It can stay in the fridge for up to 24 hours. Bring it back to room temperature before baking.

Step 4: Baking the Focaccia

1. Preheat Your Oven:
   • Switch on the oven and set it to 450°F (230°C) at least 30 minutes ahead of baking to ensure it’s fully heated and ready.
2. Prepare the Surface:
   • Before baking, pour some olive oil over the dough and press dimples into it with your fingers.
   • Sprinkle coarse sea salt and your desired toppings (e.g., rosemary).
3. Bake to Perfection:
   • Place the pan in the oven and bake for 25–30 minutes or until the focaccia is golden brown with crispy edges.
4. Cool and Serve:
   • Allow the freshly baked focaccia to rest on a wire rack for at least 15 minutes, letting it cool slightly and settle before slicing for the best texture

Nutritional Information (per serving, approx. 1/12 of the focaccia)

• Calories: 210 kcal
• Protein: 5 g
• Carbohydrates: 32 g
• Fats: 7 g
• Fiber: 1 g
• Sodium: 260 mg

Keep in mind, the nutritional values are just estimates and can change depending on the ingredients and brands you use.

Tips for Success with Your Sourdough Focaccia Recipe

• Sticky Dough Management: Lightly oil your hands to handle sticky dough more easily.
• Active Starter: Ensure your sourdough starter is bubbly and active before starting the recipe for the best rise and flavor.
• Avoid Overproofing: Watch the dough closely during the final proofing stage. Overproofed dough may collapse or lose its airy texture.
• Refrigeration Option: If your schedule is tight, refrigerate the dough after shaping for up to 24 hours. Let it come back to room temperature before baking.

Variations and Creative Toppings for Your Sourdough Focaccia Recipe

Classic Options:

• Rosemary and sea salt
• Garlic and thyme

Unique Ideas:

• Caramelized onions and goat cheese
• Sun-dried tomatoes and olives
• Blue cheese and honey

Serving Suggestions for Your Sourdough Focaccia Recipe

Sourdough focaccia pairs beautifully with:

• Wine Pairings: Choose a bright, crisp white wine such as Sauvignon Blanc for a refreshing option, or opt for a light, elegant red like Pinot Noir for a versatile pairing.
• Occasion Ideas: Perfect for summer picnics, cozy winter dinners, or holiday buffets.
• Other Recipes to Try: How to Make a Sourdough Starter | Sourdough Discard Pizza Dough

FAQs About Sourdough Focaccia Recipe

Can you use sourdough discard?

Yes! While discard may provide less rise, it still adds flavor. Adjust the recipe to include a small amount of yeast if needed.

How long does focaccia keep?

Store focaccia in an airtight container for up to 3 days. Reheat in the oven to rejuvenate its crispy texture.

Can you refrigerate the dough?

Yes! This sourdough focaccia recipe is flexible. Shape the dough, then refrigerate it for 24 hours before baking. Refrigeration slows yeast activity, enhancing flavor development and improved texture. To understand the science behind cold fermentation, refer to this study on the Effect of Fermentation Conditions on Bread Dough.

Interactive Features

• Join the Community: Share your focaccia photos and tag us on Instagram with #CamelliaRecipes.
• Ask Questions: Drop your queries in the comments section for personalized advice.

Conclusion: Try This Sourdough Focaccia Today!

Baking sourdough focaccia is a rewarding experience that fills your home with irresistible aromas and your table with delicious, versatile bread. Experiment with toppings, share your results in the comments and make this recipe your own. Ready to bake? Let’s get started!