Homemade Sourdough Focaccia Recipe
Your fluffy homemade sourdough focaccia is closer to you than you realize. This easy-to-follow sourdough focaccia recipe is meant to guide with simple steps to become a pro at making homemade sourdough focaccia.
Equipment
- Large mixing bowl
- Kitchen scale
- Bench scraper or spatula
- Clean kitchen towel or plastic wrap
- 9x13-inch baking pan (or similar size)
- Measuring spoons
Ingredients
For the Dough:
- 500 g 4 cups all-purpose or bread flour
- 350 g 1 ½ cups water, lukewarm
- 100 g ½ cup active sourdough starter (fed and bubbly)
- 10 g 2 tsp fine sea salt
- 30 g 2 tbsp olive oil
For Topping:
- 2-3 tbsp olive oil
- Flaky sea salt to taste
- Fresh rosemary sprigs cherry tomatoes, or olives (optional)
Instructions
Prepare the Dough (Evening)
- In a large mixing bowl, combine the flour, lukewarm water, and sourdough starter. Mix until just combined.
- Add the salt and olive oil. Knead lightly until the dough forms a sticky, shaggy ball. Cover with a towel or plastic wrap and let rest for 30 minutes.
Stretch and Fold (Evening)
- Perform 3-4 sets of stretch-and-folds at 30-minute intervals. Wet your hands to prevent sticking, then gently stretch one side of the dough and fold it over itself. Rotate the bowl and repeat for the other sides.
- After the last stretch and fold, cover the bowl and let it sit at room temperature for 6-8 hours or until doubled in size.
Shaping (Morning)
- Line a baking pan with parchment paper and drizzle with olive oil.
- Transfer the dough to the prepared pan. Gently stretch it to fit the pan, being careful not to deflate it too much. Cover and let it proof for 2-4 hours until puffy.
Add Toppings
- Preheat your oven to 220°C (425°F).
- Use your fingers to create dimples in the dough. Drizzle olive oil generously over the surface.
- Sprinkle with flaky sea salt and add optional toppings like rosemary, cherry tomatoes, or olives.
Bake
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Remove from the oven and let cool slightly in the pan before transferring to a wire rack.
Serve
- Slice and serve warm or at room temperature. Sourdough focaccia pairs beautifully with olive oil, balsamic vinegar, or as a sandwich base.
Notes
Some Tips for Best Results
- Make sure your sourdough starter is active and bubbly for the best rise.
- Adjust water slightly if the dough feels too dry or wet, depending on your flour type.
- You can store leftover for up to 3 days in an airtight container.
Nutrition
Calories: 220kcal
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