Sourdough Focaccia Recipe: 4 Easy Steps to Perfectly Airy Bread
Learn how to make the perfect sourdough focaccia in 4 easy steps! This detailed recipe guarantees airy bread with a golden crust, perfect for any occasion
Ingredients
- For the Dough:
- 500 g 4 cups all-purpose flour
- 375 g 1 ½ cups + 2 tbsp water
- 100 g ½ cup active sourdough starter
- 10 g 2 tsp fine sea salt
- 30 g 2 tbsp olive oil
- For Toppings Optional:
- Fresh rosemary sprigs
- Coarse sea salt
- Additional olive oil for drizzling
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare the Baking Pan:
- Generously coat a 9x13-inch (23x33 cm) baking pan with olive oil.
- Carefully transfer the dough into the pan and gently stretch it to fit the dimensions.
- 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.
- 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.
- 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).
- 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.
- 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
Notes
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.