Print

Sourdough Focaccia Bread Recipe

Print Recipe

★★★★★

5 from 595 reviews

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/sourdough-focaccia-bread-recipe/