Sourdough focaccia brings a delightful twist to traditional bread-making. Its airy, open crumb and the rich flavor of sourdough make it a favorite for many home bakers. The fragrant olive oil and sprinkling of sea salt elevate the taste, making it a perfect side dish, a flavorful base for sandwiches, or simply enjoyed on its own with a drizzle of balsamic vinegar. Baking this bread is not only immensely satisfying but also a journey into the art of fermentation that many find therapeutic.
Why you’ll love this dish
One of the biggest draws of focaccia is its versatility, coupled with a crispy crust and a soft interior. The addition of sourdough adds depth to the flavor, making this bread stand out on any table. Many fans rave about how easy it is to customize with herbs, olives, or even roasted vegetables.
“A slice of this sourdough focaccia transformed my meal into something extraordinary!”
When you bake this at home, you also have the advantage of fresh ingredients and the ability to adapt the recipe to fit your taste preference.
How it comes together
Creating this delectable bread is a straightforward process that brings together just a few key elements. First, you’ll combine the ingredients to create a focus on the sourdough starter, followed by a period of fermentation that develops the flavor and texture. After resting, it’s spread into a pan, dimpled, and drizzled with olive oil before a quick bake in the oven.
Prep Time: 30 min | Cook Time: 25 min | Total Time: 6 hours (including fermentation time)
What you’ll need
- 1 cup sourdough starter (active and bubbly)
- 3 cups all-purpose flour
- 1 ½ cups water (room temperature)
- 1 tablespoon salt
- 1/4 cup olive oil, plus more for drizzling
- 1 tablespoon sea salt (for topping)
- Fresh herbs (like rosemary or thyme, optional)
Using an active starter is crucial as it contributes to the rise and flavor. If you don’t have a starter, you may want to start cultivating your own at least a week before baking.
Step-by-step instructions
- Mix Ingredients: In a large bowl, combine the active sourdough starter, flour, and water. Stir until a shaggy dough forms.
- Add Salt: Sprinkle salt over the dough, and mix until fully incorporated. You may use your hands to knead gently for about 5 minutes.
- First Rise: Cover with a damp cloth and let it rest at room temperature for about 4 hours, or until it has doubled in size.
- Shape the Dough: After rising, pour the dough onto a well-oiled baking sheet. Use your fingers to gently spread the dough into a rectangle about 1 inch thick.
- Dimple and Rest: Use your fingertips to make dimples all over the surface, then let it rest for 30 minutes.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Add Toppings: Drizzle olive oil over the top and sprinkle with sea salt and herbs, if using.
- Bake: Place in the oven and bake for 20-25 minutes, or until golden brown.
- Cool: Allow to cool slightly before slicing.
Best ways to enjoy it
This bread shines in many scenarios. Serve it warm as part of an antipasto platter, slice it thick for sandwiches, or pair it with a hearty soup. A simple side salad can elevate the meal further. For a gourmet twist, try slathering it with pesto or hummus.
Storage and reheating tips
To keep your focaccia fresh, wrap it in a clean kitchen towel and store it at room temperature for up to two days. If you’d like to keep it longer, slice the cooled focaccia and store it in an airtight container in the fridge for up to a week. Reheat slices in the oven for a few minutes to revive the crispness. You can also freeze focaccia by wrapping it tightly in plastic wrap and aluminum foil; it will last for up to three months.
Helpful cooking tips
Ensure your sourdough starter is healthy and active for the best results. Not all starters have the same hydration level, so you may need to adjust the flour and water slightly. If your dough feels too sticky, allow it to rest and hydrate a bit longer. Be patient with the fermentation process, as the flavors develop beautifully over time.
Creative twists
Feel free to experiment with flavors. Add caramelized onions, sun-dried tomatoes, or olives to the dough for a savory twist. You might also try mixing in seeds, such as sesame or flaxseed, for added crunch. If you prefer a hint of sweetness, incorporate figs or honey into the dough.
FAQ
Can I make this without a sourdough starter?
You can, but the texture and flavor will differ significantly. You can use instant yeast as a substitute, but the result will be more traditional than the sourdough version.
How do I know when it’s done baking?
The focaccia should be golden brown and sound hollow when tapped on the bottom. If you’re unsure, using a kitchen thermometer, the internal temperature should register around 200°F (93°C).
What if my dough doesn’t rise?
If your dough isn’t rising, it might be due to an inactive starter or a cooler environment. Try moving it to a warmer spot, or ensure your sourdough starter is fed and bubbly before use.