Name: Sourdough Focaccia Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup active sourdough starter; 1 1/2 cups warm water; 4 cups all-purpose flour; 1 1/2 teaspoons fine sea salt; 1/4 cup extra-virgin olive oil (plus more for greasing and drizzling); 1 tablespoon fresh rosemary leaves (optional); Flaky sea salt (for sprinkling)

Sourdough focaccia is a delightful bread that brings together the tangy flavor of sourdough with the soft, airy texture of traditional focaccia. This recipe is not only easy to follow, but it also allows the natural fermentation of sourdough to shine through, resulting in a loaf that is both delicious and satisfying. Whether you’re a seasoned baker or a beginner, this sourdough focaccia will impress your family and friends with its incredible aroma and taste. Get ready to embark on a baking adventure that will fill your kitchen with warmth and the irresistible scent of freshly baked bread.

Why This Recipe Is Reliable

This sourdough focaccia recipe is reliable for several reasons. First, it uses a straightforward method that requires minimal kneading, making it accessible for bakers of all skill levels. The combination of active sourdough starter and warm water creates a perfect environment for fermentation, resulting in a fluffy texture and rich flavor. The recipe also incorporates a generous amount of olive oil, which contributes to the focaccia’s moistness and enhances its taste. Finally, the optional addition of fresh rosemary and flaky sea salt elevates the bread, making it a wonderful accompaniment to any meal or a delightful snack on its own.

Ingredients at a Glance

1 cup active sourdough starter
1 1/2 cups warm water
4 cups all-purpose flour
1 1/2 teaspoons fine sea salt
1/4 cup extra-virgin olive oil, plus more for greasing and drizzling
1 tablespoon fresh rosemary leaves, optional
Flaky sea salt, for sprinkling

Essential Tools for Success

Mixing Bowl: A large bowl to combine ingredients easily.
Whisk: To mix the starter and water thoroughly.
Baking Sheet: A rimmed baking sheet to allow the focaccia to rise and bake evenly.
Plastic Wrap or Kitchen Towel: For covering the dough during the rising process.
Measuring Cups and Spoons: For accurate measurements of ingredients.
Oven Mitts: To safely handle hot baking sheets.

Build Sourdough Focaccia Recipe Step by Step

Step 1: Prepare the Dough

In a large mixing bowl, combine 1 cup of active sourdough starter and 1 1/2 cups of warm water. Whisk until the mixture is well combined and the starter is fully dissolved.

Step 2: Add Dry Ingredients

To the wet mixture, add 4 cups of all-purpose flour and 1 1/2 teaspoons of fine sea salt. Stir with a wooden spoon or spatula until a shaggy dough forms. The dough will be sticky, which is normal.

Step 3: First Rise

Once the dough comes together, cover the bowl with plastic wrap or a kitchen towel. Allow it to rise at room temperature for 4 to 6 hours, or until it has doubled in size.

Step 4: Prepare the Baking Sheet

While the dough is rising, generously grease a baking sheet with olive oil. This will prevent the focaccia from sticking and help create a crispy crust.

Step 5: Shape the Dough

After the dough has risen, gently pour it onto the prepared baking sheet. With oiled hands, stretch and shape the dough into a rectangle, filling the entire sheet. It’s okay if it doesn’t reach the edges perfectly; it will expand during the second rise.

Step 6: Second Rise

Cover the dough once again and let it rise for another 1 to 2 hours, or until it puffs up noticeably.

Step 7: Preheat the Oven

Preheat your oven to 425°F (220°C) about 30 minutes before baking.

Step 8: Add Toppings

After the second rise, use your fingers to dimple the surface of the dough, creating deep wells. Drizzle additional olive oil over the top and sprinkle with flaky sea salt. If you’re using fresh rosemary, scatter it across the surface now.

Step 9: Bake

Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.

Step 10: Cool and Serve

Once baked, remove the focaccia from the oven and let it cool slightly in the pan. Transfer it to a wire rack to cool completely before slicing. Enjoy your homemade sourdough focaccia warm or at room temperature.

International Equivalents

1 cup = 240 ml
1 1/2 cups = 360 ml
4 cups = 480 g (all-purpose flour)
1/4 cup = 60 ml (olive oil)
1 tablespoon = 15 ml

Learn from These Mistakes

Using Cold Water: Make sure the water is warm, around 100°F (37°C). Cold water will slow down fermentation.
Skipping the Second Rise: The second rise is crucial for achieving a light, airy texture. Don’t rush this step.
Not Using Enough Olive Oil: Generously greasing the pan and drizzling oil over the dough is key to a flavorful crust.
Overbaking: Keep an eye on the focaccia towards the end of the baking time to avoid it becoming too dry.

Prep Ahead & Store

You can prepare the dough ahead of time. After the first rise, cover the bowl tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, let it come to room temperature and proceed with the second rise.

Store any leftover focaccia in an airtight container at room temperature for up to 3 days, or freeze it for longer storage. To reheat, simply warm in a 350°F (175°C) oven for about 10 minutes.

Save & Share

If you enjoyed this sourdough focaccia recipe, don’t forget to save it for later and share it with your friends and family! This recipe is perfect for gatherings, picnics, or simply enjoying at home with a delicious meal.

The art of baking sourdough focaccia may just become your new favorite kitchen pastime. With a little patience and practice, the steps become second nature, and soon you’ll be whipping up this delightful bread whenever the craving strikes. The combination of a crisp crust, soft interior, and the tangy flavor from the sourdough starter creates a unique experience that is both comforting and satisfying. So roll up your sleeves, dust off your apron, and dive into the wonderful world of homemade sourdough focaccia!