Sourdough Focaccia Bread Recipe

Introduction

Sourdough focaccia bread is a wonderfully airy and flavorful Italian flatbread, perfect for snacking or serving alongside your favorite dishes. Made with a tangy sourdough starter and a crispy golden crust, it brings a delightful homemade touch to any meal.

Ingredients

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

Instructions

1. Step 1: In a large bowl, combine the sourdough starter, flour, olive oil, and salt. Mix until a sticky dough forms.
2. Step 2: Cover the dough and let it proof at room temperature for 4 to 6 hours, or until it has doubled in size and looks bubbly.
3. Step 3: Preheat your oven to 450°F (230°C). Transfer the dough to a well-oiled baking pan and gently stretch it out to fit the pan.
4. Step 4: Drizzle olive oil over the surface, gently dimple the dough with your fingers, and sprinkle with a little extra salt if desired.
5. Step 5: Bake for 20 to 25 minutes until the focaccia is golden brown and crispy on top.
6. Step 6: Remove from oven, let cool slightly, then slice and serve warm or at room temperature.

Tips & Variations

• For extra flavor, add fresh herbs like rosemary or thyme on top before baking.
• Use sea salt flakes for a crunchy salt finish on the crust.
• If your kitchen is cool, proof the dough in a slightly warm spot to encourage rising.
• Try adding sliced olives or cherry tomatoes for a savory variation.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of sourdough starter?

Yes, you can substitute 2 teaspoons of instant yeast for the starter, but the flavor will be less tangy and complex.

How do I know when the dough has proofed enough?

The dough should roughly double in size and feel airy with visible bubbles on the surface before baking.

Sourdough Focaccia Bread Recipe

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This Sourdough Focaccia Bread recipe combines the tangy flavor of a natural sourdough starter with the classic softness and golden crust of focaccia. Simple ingredients like flour, olive oil, and salt come together to create a fragrant, airy bread perfect for snacking or serving alongside meals. The dough is mixed, left to proof to develop flavor and texture, then baked to a crispy, golden perfection.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 5 hours 40 minutes
• Yield: 1 large focaccia (approximately 8 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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For the Dough

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

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the active sourdough starter, flour, olive oil, salt, and warm water. Mix thoroughly until all ingredients come together into a sticky dough.
2. First Proof: Cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature for 4 to 6 hours, or until it has risen noticeably and looks bubbly, indicating fermentation and flavor development.
3. Shape the Dough: Lightly oil a baking pan or sheet. Transfer the proofed dough to the pan and gently stretch it to fill the surface. Use your fingers to create dimples all over the dough surface, which will hold small pools of olive oil.
4. Second Proof: Cover the shaped dough and let it proof for another 1 to 2 hours until it has puffed up further.
5. Bake: Preheat the oven to 450°F (230°C). Drizzle additional olive oil over the top of the dough and sprinkle with a pinch of sea salt. Bake in the oven for 20 to 25 minutes, or until the focaccia is golden brown and crisp on top.
6. Cool and Serve: Remove the focaccia from the oven and let it cool slightly in the pan before slicing and serving warm or at room temperature.

Notes

• Ensure your sourdough starter is active and bubbly for the best rise and flavor.
• You can customize the focaccia by adding toppings such as rosemary, garlic, cherry tomatoes, or olives before baking.
• Proofing times may vary depending on room temperature; warmer environments speed up fermentation.
• Use sea salt or flaky salt for sprinkling on top to enhance texture and taste.
• Store leftover focaccia wrapped in foil or airtight container at room temperature for up to 2 days, and reheat before serving.

Keywords: sourdough focaccia, sourdough bread, Italian flatbread, homemade bread, easy focaccia recipe