Easy Sourdough Focaccia Recipe
This Easy Sourdough Focaccia recipe offers a wonderfully light and flavorful bread with a crisp golden crust and a tender, airy crumb, infused with the tanginess of natural sourdough and topped with aromatic rosemary, kalamata olives, and flaky salt. Perfect for a snack, appetizer, or accompaniment to any meal, this focaccia is made using a stretch and fold technique and slow fermentation to enhance texture and depth of flavor.
- Prep Time: 20 minutes (plus starter feeding time overnight or earlier)
- Cook Time: 25-30 minutes
- Total Time: Approximately 6-8 hours active time plus overnight cold ferment (or up to 36 hours for extended fermentation)
- Yield: One 9x13 inch (23x33 cm) focaccia, about 8-10 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Starter
- 25 g (1 3/4 Tablespoons) sourdough starter
- 50 g (7 Tablespoons) all-purpose flour
- 50 g (3 1/2 Tablespoons) water
Dough
- 500 g (4 cups) all-purpose or bread flour
- 430 g (1 3/4 cups + 1/2 Tablespoon) water
- All the sourdough starter (from above)
- 8 g (1 1/2 teaspoons) salt
Toppings
- Kalamata olives, sliced
- Fresh rosemary leaves
- Flaky salt
- Extra virgin olive oil (for drizzling and dimpling)
Instructions
- Feed the starter: In the morning or the evening before baking, feed your sourdough starter and let it rise until it has doubled in size to ensure it is active and ready to use.
- Mix the dough: In a large bowl, combine water, sourdough starter, flour, and salt using a rubber spatula or wooden spoon until you get a wet, shaggy dough.
- Perform stretch and folds: Over the course of 2 hours, execute 4 sets of stretch and folds, one set every 30 minutes. To stretch and fold, stretch one side of the dough upward and fold it over itself, then turn the bowl and repeat on all sides. This develops the gluten structure.
- Cover the dough: Each time the dough rests between folds, cover the bowl with a damp kitchen towel to prevent it from drying out.
- Bulk ferment: After the final stretch and fold, let the dough rise at room temperature for 2-4 hours until you see many bubbles indicating active fermentation.
- Cold ferment: Transfer the dough to an airtight container or cover the bowl with plastic wrap and refrigerate overnight or up to 36 hours for enhanced flavor and texture.
- Prepare the pan: Drizzle the bottom of a baking tray generously with olive oil and optionally line with parchment paper to prevent sticking.
- Shape the dough: Transfer the cold dough to the oiled pan and let it rest for 10 minutes. Oil your fingers and gently press the dough with your fingertips, spreading it out to fill the pan. If it resists stretching, let it rest a few more minutes then try again.
- Second rise: Allow the dough to rise in a warm place until it becomes jiggly and puffy, usually 3-5 hours depending on room temperature. Cover or brush with olive oil to prevent drying.
- Preheat the oven: Heat your oven to 450°F (230°C) so it’s ready for baking.
- Dimples and toppings: Drizzle extra olive oil over the surface. Using oiled fingers, create deep dimples all over the dough by pressing down firmly. Press sliced kalamata olives and fresh rosemary leaves into the dough, then sprinkle with flaky salt.
- Bake the focaccia: Bake for about 25-30 minutes until the bread is puffed, deep golden brown, and pulling away from the pan edges. If it browns too quickly on top, loosely cover with aluminum foil.
- Cool and serve: Remove the focaccia from the oven, let it cool in the pan for 3-4 minutes, then carefully transfer it to a wire rack to cool further before slicing and serving.
Notes
- Feeding your sourdough starter ahead of time ensures it’s active and robust, crucial for proper fermentation and rise.
- The stretch and fold method develops gluten without kneading and helps create a light, airy crumb.
- Bulk fermentation times vary based on room temperature; a warmer kitchen decreases the fermentation time.
- For an even more complex flavor, extend the cold fermentation in the fridge up to 36 hours.
- Use a well-oiled pan and parchment paper if you want an easier release after baking.
- The dimpling step is important to retain air pockets and create focaccia’s characteristic texture.
- Toppings can be customized with herbs, olives, or coarse salt according to preference.
Keywords: sourdough focaccia, easy sourdough bread, rosemary focaccia, olive focaccia, homemade focaccia bread, fermented bread, stretch and fold bread
Find it online: https://www.sanacooks.com/easy-sourdough-focaccia-recipe/
