Sourdough Focaccia Bread Recipe

Introduction

Sourdough focaccia bread is a delightfully airy and flavorful Italian flatbread, perfect for snacking or accompanying meals. Using a tangy sourdough starter adds depth and a beautiful crust that’s crispy on the outside and soft inside.

Ingredients

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1/4 cup olive oil, plus extra for drizzling
• 1 teaspoon salt

Instructions

1. Step 1: In a large bowl, combine the sourdough starter, flour, olive oil, and salt. Mix until a shaggy dough forms.
2. Step 2: Cover the dough and let it proof in a warm spot for 4 to 6 hours, or until it doubles in size.
3. Step 3: Preheat the oven to 425°F (220°C). Gently stretch the dough onto a well-oiled baking sheet, dimple the surface with your fingers, and drizzle with olive oil.
4. Step 4: Bake for 20 to 25 minutes, or until the focaccia is golden brown and cooked through. Remove from the oven and let cool slightly before slicing.

Tips & Variations

• For extra flavor, sprinkle fresh rosemary or sea salt on top before baking.
• You can use bread flour instead of all-purpose for a chewier texture.
• If your sourdough starter is very active, reduce proofing time to avoid over-fermentation.

Storage

Store focaccia in an airtight container or wrapped in foil at room temperature for up to 2 days. To keep it longer, refrigerate for up to 4 days or freeze for up to 1 month. Reheat in the oven at 350°F (175°C) for 5 to 10 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use commercial yeast instead of sourdough starter?

Yes, you can substitute with commercial yeast, but the flavor will be less tangy and complex. Use about 2 teaspoons of active dry yeast, and reduce proofing time accordingly.

How do I know when the dough has proofed enough?

The dough should roughly double in size and feel airy and soft to the touch. A gentle poke should leave a slight indentation that slowly springs back.

Sourdough Focaccia Bread Recipe

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This Sourdough Focaccia Bread recipe combines a tangy sourdough starter with olive oil and flour to create a soft, golden, and aromatic Italian flatbread perfect for sandwiches, dips, or as a side with your favorite meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 5 hours (including proofing time)
• Yield: 1 focaccia bread (approximately 9x13 inches) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup active sourdough starter
• 3 1/2 cups all-purpose flour
• 1 cup water, lukewarm
• 1/4 cup olive oil, plus extra for drizzling
• 2 teaspoons salt

Instructions

1. Mix the Dough: In a large mixing bowl, combine the sourdough starter, lukewarm water, and all-purpose flour. Stir until a rough dough forms. Add salt and olive oil, then knead until the dough is smooth and elastic, about 8-10 minutes by hand or 5 minutes with a stand mixer.
2. First Proof: Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature for 3-4 hours, until it has noticeably expanded and is bubbly.
3. Shape the Dough: Lightly oil a baking sheet or focaccia pan. Transfer the dough onto the sheet and gently stretch and press it out to fill the pan evenly.
4. Second Proof: Cover the dough again and let it proof for another 1-2 hours until puffy and slightly risen.
5. Preheat Oven: Preheat your oven to 450°F (230°C) to ensure it’s hot enough for good crust development.
6. Dimple and Drizzle: Using your fingers, gently press dimples into the dough surface. Drizzle olive oil generously over the top and sprinkle with sea salt.
7. Bake: Bake the focaccia in the preheated oven for 18-22 minutes until the crust is golden brown and crisp.
8. Cool and Serve: Remove from oven and let cool for 10 minutes. Slice and serve warm or at room temperature with your favorite accompaniments.

Notes

• Ensure your sourdough starter is active and bubbly before using for best rise and flavor.
• Adjust water amount as needed to achieve a soft but not sticky dough.
• You can add fresh herbs like rosemary or thyme before baking for extra flavor.
• Storing leftover focaccia in an airtight container keeps it fresh for 2-3 days.
• Reheat gently before serving to restore crispness.

Keywords: sourdough focaccia, Italian bread, sourdough bread, focaccia recipe, homemade bread, baking bread