Sourdough Focaccia is a masterpiece of flavor and texture. With its airy crumb, crisp edges, and a tangy depth of flavor, this bread is perfect for dipping, snacking, or even as a base for sandwiches. While it requires some patience, the process is simple and incredibly rewarding. Let’s dive into how you can make this bakery-style sourdough focaccia at home.
Ingredients
To make one large sourdough focaccia, you’ll need:
For the Dough:
- 500g (about 4 cups) bread flour
- 100g (1/2 cup) active sourdough starter
- 375g (1 1/2 cups + 2 tbsp) water, room temperature
- 10g (2 tsp) salt
- 2 tbsp olive oil (plus extra for coating)
For the Topping:
- 3 tbsp olive oil
- Flaky sea salt (to taste)
- Optional toppings: rosemary, cherry tomatoes, olives, garlic, or caramelized onions
Instructions for Sourdough Focaccia
Step 1: Activate Your Starter
Before starting, ensure your sourdough starter is bubbly and active. Feed it a few hours in advance and check that it has doubled in size.
Step 2: Mix the Dough
In a large bowl, combine the bread flour, water, and sourdough starter. Mix until no dry flour remains. Let the mixture rest for 30 minutes (this is called autolyse).
After resting, sprinkle the salt over the dough and mix it in. Drizzle the olive oil over the dough and knead gently until the dough becomes smooth and elastic.
Step 3: Bulk Fermentation
Cover the bowl with a damp cloth or plastic wrap and let the dough ferment at room temperature for 4-6 hours. During this time, perform a series of “stretch and folds” every 30-60 minutes to develop the gluten.
Step 4: Shape and Proof
Once the dough has doubled in size, transfer it to a generously oiled baking pan or sheet. Gently stretch the dough to fit the pan without deflating it. Cover and let it proof for another 2-4 hours, or until it looks puffy and airy.
Step 5: Prepare for Baking
Preheat your oven to 230°C (450°F). Before baking, drizzle olive oil over the dough and use your fingers to create dimples across the surface. Sprinkle flaky sea salt and your desired toppings evenly.
Step 6: Bake the Focaccia
Place the pan in the oven and bake for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
Step 7: Cool and Serve
Allow the focaccia to cool slightly in the pan before transferring it to a wire rack. Slice into squares or wedges and serve warm or at room temperature.
Tips for Perfect Sourdough Focaccia
- Timing is Key: Plan your schedule around the fermentation and proofing times. Sourdough is a slow process, but the flavor is worth the wait.
- Hydration Matters: This dough is sticky and wet, which is normal. Use wet hands to handle it and avoid adding extra flour.
- Get Creative with Toppings: Focaccia is a blank canvas. Experiment with toppings like roasted garlic, sun-dried tomatoes, or even a sprinkle of grated cheese.
Why You’ll Love This Recipe
Sourdough Focaccia is not just bread; it’s an experience. The tangy, airy crumb pairs beautifully with soups, salads, or simply a drizzle of olive oil and balsamic vinegar. Making it at home gives you control over the flavors and the satisfaction of creating something truly artisanal.
So, roll up your sleeves, embrace the process, and enjoy the magic of sourdough focaccia. Happy baking!
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