Making sourdough focaccia bread combines the rich flavors of naturally fermented dough with the soft, airy texture of traditional focaccia. This recipe brings the best of both worlds, offering a delightful bread that’s perfect as a snack, appetizer, or meal accompaniment.
What is Sourdough Focaccia Bread?
Sourdough focaccia is a type of Italian flatbread made with a sourdough starter instead of commercial yeast. This method emphasizes the tangy flavor and natural fermentation process of sourdough while retaining the fluffy texture and versatility of focaccia.
Discover more about sourdough fermentation benefits here.
Key Characteristics
- Ingredients:
- Sourdough starter: Provides leavening and tangy flavor.
- Flour: A blend of bread flour or all-purpose flour works best.
- Water: Creates a high-hydration dough for that signature softness.
- Salt: Balances and enhances the flavor.
- Olive oil: Adds moisture, flavor, and helps form the golden crust.
- Optional toppings: Rosemary, garlic, cherry tomatoes, olives, or coarse sea salt.
- Texture:
- Airy interior with a chewy crumb and crispy golden edges.
- Flavor:
- Mild tanginess complemented by the richness of olive oil and toppings.
- Preparation:
- Long fermentation (often overnight) for structure and flavor development.
- Characteristic dimpling of the dough to hold olive oil and toppings.
Why Try Sourdough Focaccia?
Versatility in Serving
Sourdough focaccia is highly adaptable and can be enjoyed:
- As a snack or light appetizer.
- A base for sandwiches.
- Alongside soups, stews, or salads.
- Topped like a pizza with herbs, cheese, or vegetables.
Learn more about creative bread recipes here.
Health Benefits
- The natural fermentation process makes sourdough focaccia easier to digest.
- It has a lower glycemic index than yeast-leavened bread, making it a better option for those monitoring blood sugar.
Essential Ingredients for Sourdough Focaccia
To make the perfect sourdough focaccia, you’ll need:
- Sourdough Starter: The heart of this recipe, delivering flavor and leavening.
- Flour: Bread flour is preferred for chewiness, but all-purpose flour works for a softer texture.
- Water: High hydration (75–80%) ensures an airy crumb.
- Salt: Elevates the flavor.
- Olive Oil: Key for both texture and flavor.
- Optional Toppings: Herbs, garlic, vegetables, cheese, or sea salt.
Tools You’ll Need
To achieve professional results, these tools are invaluable:
- Mixing bowl
- Kitchen scale
- Dough scraper
- Baking pan (rimmed)
- Measuring cups and spoons
- Oven thermometer
- Optional: Pastry brush, for topping.
Step-by-Step Guide to Making Sourdough Focaccia
Ingredients:
- Sourdough Starter: 100g (active and bubbly)
- Flour: 500g (bread flour or all-purpose)
- Water: 375g
- Salt: 10g
- Olive Oil: 50g (plus extra for the pan and topping)
Instructions:
- Activate Your Starter
Ensure your starter is active and bubbly. Feed it a few hours before starting. - Mix the Dough
Combine the flour, water, and starter in a large bowl. Mix until no dry flour remains. Let rest for 30 minutes (autolyse process). - Add Salt and Olive Oil
Mix in the salt and olive oil. Knead or fold until fully incorporated. - Bulk Fermentation
Let the dough rise for 4–6 hours, performing stretch and folds every 30 minutes for the first 2 hours. - Prepare the Baking Pan
Coat your pan generously with olive oil. Transfer the dough and gently stretch it to fit. - Final Proof
Allow the dough to proof for 12–16 hours in the refrigerator or 3–4 hours at room temperature. - Dimple the Dough
Preheat the oven to 220°C (425°F). Use your fingertips to create dimples in the dough and drizzle olive oil over the top. - Add Toppings
Sprinkle coarse sea salt, fresh herbs, or other toppings of your choice. - Bake the Focaccia
Bake for 20–25 minutes until golden brown. Rotate the pan halfway for even baking. - Cool and Serve
Let the focaccia cool before slicing. Serve warm or at room temperature.
Tips for Perfect Focaccia
- Hydration: A high-water ratio keeps the bread light and airy.
- Olive Oil: Don’t skimp! It ensures a golden crust and rich flavor.
- Cold Fermentation: Proofing overnight enhances flavor.
- Dimpling: This step traps olive oil and toppings, preventing uneven rise.
Creative Variations
Experiment with these topping ideas:
- Herb & Garlic: Fresh rosemary, thyme, and garlic.
- Tomato & Basil: Cherry tomatoes and fresh basil.
- Sweet Options: Figs with honey, or cinnamon-sugar.
Troubleshooting Common Issues
- Dense Bread: Check that your starter is active and dough is fully proofed.
- Sticky Dough: Wet your hands when handling high-hydration dough.
- Soggy Bottom: Use enough olive oil and preheat your oven thoroughly.
Conclusion: Start Baking Today!
Sourdough focaccia bread is a deliciously rewarding experience, blending tradition with creativity. With its tangy flavor and airy crumb, this bread is perfect for any occasion. Whether you’re a novice baker or an expert, the process of crafting your own sourdough focaccia will elevate your baking game.
Ready to give it a try? Activate your starter, gather your ingredients, and experience the joy of sourdough focaccia today!