Name: Sourdough Focaccia That Turns Baking Into a Joyful Adventure
Prep time: 10 min
Cook time: 25 min
Total time: 575 min
Ingredients: 100 g Sourdough Starter (Ensure it's strong and active for best results.); 10 g Kosher Salt (Sea salt can be a tasty alternative.); 430 g Water (Adjust based on humidity.); 512 g Bread Flour (All-purpose flour can be used but may change texture.); 2 tablespoons Olive Oil (Plus more for drizzling.)

As the sun sets, the comforting aroma of freshly baked sourdough focaccia wafts through the kitchen, transforming it into a cozy haven. This beginner-friendly recipe is not only a gateway into the world of sourdough baking but also a canvas for your creative culinary expressions. With its crispy golden crust and soft, airy crumb, this focaccia is delightfully versatile—it can be the star of your appetizer spread, a base for sandwiches, or simply enjoyed warm with a drizzle of olive oil. Plus, it requires minimal effort for maximum satisfaction, making it perfect for both busy weeknights and leisurely weekends. Are you ready to embark on this baking adventure and fill your home with heavenly scents?

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Why Is Sourdough Focaccia So Special?

Simplicity: This recipe makes sourdough baking approachable, even for beginners. Fluffy Texture: The result is a perfect balance of a crispy crust and an airy crumb, providing a delightful mouthfeel. Creative Freedom: Customize your focaccia with your favorite herbs or cheeses to reflect your tastes. Versatile Use: Serve it warm with olive oil, as a sandwich base, or topped with bruschetta. Time-Saving: Minimal hands-on effort is needed, making it an ideal choice for busy days. Enjoy the magic of homemade bread and elevate your culinary repertoire!

Sourdough Focaccia Ingredients

• Ready to create your own fluffy masterpiece?

For the Dough

Sourdough Starter – Provides natural leavening and a subtle sour flavor; ensure it’s strong and active for best results.
Kosher Salt (10 g) – Enhances flavor and strengthens dough structure; consider sea salt as a tasty alternative.
Water (430 g) – Hydrates the flour for dough formation; adjust based on humidity or if using all-purpose flour.
Bread Flour (512 g) – Gives structure and chewiness to the focaccia; all-purpose flour works but may change the texture.
Olive Oil (2 tablespoons plus for drizzling) – Contributes flavor and aids in crust crispness; for a twist, try herbed oil or butter.

Are you excited to start your sourdough focaccia journey? 🍞

Step‑by‑Step Instructions for Sourdough Focaccia

Step 1: Mix Dough
In a large mixing bowl, combine 100 g of bubbly sourdough starter, 10 g of kosher salt, and 430 g of water. Stir gently until the salt dissolves, then add 512 g of bread flour. Mix until all ingredients incorporate and a sticky dough forms, ensuring no dry flour remains visible. This process should take about 5 minutes.

Step 2: First Rise
Cover the bowl tightly with plastic wrap or a damp kitchen towel and let the dough rise at room temperature for 8–18 hours. During this time, the dough should nearly double in size and develop a pleasant sour aroma. Keep an eye on it; if your kitchen is warm, the rise might happen faster.

Step 3: Prep for Second Rise
Once your dough has risen, it’s time to prepare it for the second rise. Drizzle a tablespoon of olive oil over the dough’s surface and gently deflate it by folding the edges towards the center. This helps to retain the air bubbles formed during the first rise, creating a light and airy texture for your sourdough focaccia.

Step 4: Shape and Second Rise
Transfer your deflated dough into an oiled baking dish, ensuring it’s evenly spread. Using your fingers, stretch and gently dimple the dough, creating little pockets that will hold olive oil later. Cover with a clean kitchen towel and let it rise for another 5-6 hours, until it puffs up considerably and nearly fills the baking dish.

Step 5: Bake
Preheat your oven to 425°F (220°C), placing a baking stone or heavy sheet pan inside to heat up. Once hot, carefully slide the risen sourdough focaccia into the oven. Bake for 25 minutes, or until the top is golden brown, and a slight tapping on the bottom produces a hollow sound, indicating it’s perfectly baked.

Step 6: Cool and Serve
After baking, remove the focaccia from the oven and let it cool in the pan for about 10 minutes, enhancing its texture. Then, transfer to a wire rack for a few more minutes if desired. Slice it warm, drizzled with olive oil, and serve it as a wonderful accompaniment to your meals or enjoyed on its own.

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Make Ahead Options

These delicious sourdough focaccia are perfect for meal prep, allowing you to save time without sacrificing flavor! You can prepare the dough and let it rise in the fridge for up to 24 hours for a slow fermentation, which enhances the taste. Once the first rise is complete, simply cover the bowl with plastic wrap and refrigerate. When you’re ready to bake, bring the dough back to room temperature, transfer it to your baking dish, and follow the second rise instructions. This method not only maintains the quality, keeping your focaccia as airy and crispy as ever, but also makes it a breeze to enjoy freshly baked bread on a busy weeknight!

What to Serve with Simple Sourdough Focaccia

Savor the delightful meal creation that accompanies your warm, fluffy bread, perfect for any gathering or cozy dinner.

Creamy Tomato Soup: This classic pairing enhances the focaccia’s flavors while providing a comforting, rich experience with each dip.
Herbed Olive Oil: A fragrant mix of herbs in olive oil will elevate your focaccia, coaxing out its delicious crust in each tantalizing bite.
Charcuterie Board: Add salami, cheese, and pickles for a textural contrast that complements the focaccia’s airy crumb, making every bite an adventure.
Greek Salad: Crisp vegetables and tangy feta offer a refreshing balance, brightening each morsel of focaccia with their vibrant flavors.
Grilled Vegetables: Smoky, charred veggies bring out the rustic essence of focaccia, creating a delightful contrast in both texture and taste.
Balsamic Reduction: Drizzle this sweet and tangy sauce for an elevated flavor experience that beautifully adheres to the focaccia’s surface.
Red Wine: A full-bodied red enhances the savory notes in your focaccia and makes every meal feel more indulgent and satisfying.
Chocolate Mousse: For a sweet finish, this rich and airy dessert complements the focaccia’s texture, leaving a lasting impression on your taste buds.
Pesto Dip: Fresh basil pesto provides a burst of flavor that pairs wonderfully with the herb-infused nuances of the focaccia.
Homemade Bruschetta: Top slices with ripe tomatoes and fresh basil for a vibrant appetizer that perfectly marries with the bread’s warm softness.

Storage Tips for Sourdough Focaccia

Room Temperature: Store leftover sourdough focaccia in an airtight container for up to 3 days, keeping it in a cool, dry place to maintain its texture.
Fridge: If you prefer keeping it longer, refrigerate for up to a week; however, this may slightly affect the crust. Bring it to room temperature before serving for the best flavor.
Freezer: For longer storage, wrap the focaccia tightly in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To enjoy warm, preheat your oven to 350°F (175°C) and bake for 10-15 minutes. A dash of olive oil can help refresh its crusty exterior while warming through.

Expert Tips for Sourdough Focaccia

Active Starter Matters: Ensure your sourdough starter is bubbly and active. A float test can confirm its readiness for a perfect rise.
Humidity Adjustment: In humid environments, reduce the water slightly to avoid overly wet dough. Proper hydration is key to achieving the perfect texture.
Observe Rise Times: Keep an eye on your dough during the first and second rises; they may require less time in warmer kitchens.
Dimple with Care: When dimpling, avoid pressing too hard, as you want to preserve the air bubbles for that delightful airy crumb in your sourdough focaccia.
Bake for Perfect Crust: A golden-brown crust signals your focaccia is ready. If unsure, tap the bottom; it should sound hollow when perfectly baked.

Sourdough Focaccia Variations & Substitutions

Feel free to infuse your sourdough focaccia with your favorite ingredients and flavors, as this recipe is wonderfully adaptable!

Herbed Delight: Add finely chopped fresh herbs like rosemary or thyme before dimpling for a fragrant twist. The aroma will fill your kitchen and elevate your focaccia to a new level of deliciousness!
Cheesy Goodness: Fold in grated cheese like parmesan or mozzarella to the dough while mixing for an irresistible cheesy flavor. This variation is perfect for those who enjoy a heartier bite with their bread.
Olive Tapenade: Top your focaccia with a layer of olive tapenade before baking for a Mediterranean flair. This combination not only adds vibrant flavor but also makes for a stunning presentation.
Roasted Garlic: Toss in roasted garlic cloves into the dough for a savory depth. The roasted garlic will melt into the dough, imparting a subtle yet delightful sweetness.
Spicy Kick: Add a pinch of red pepper flakes to the dough or sprinkle them on top just before baking for a bit of heat. This lively twist is sure to excite spice lovers!
Nutty Texture: Incorporate toasted nuts such as pine nuts or walnuts for added crunch. Their earthy flavor complements the focaccia perfectly—each bite will be a delightful surprise.
Sweet Treat: For a sweet variation, mix in dried fruits like cranberries or figs, and a sprinkle of cinnamon. Pair with cheese or serve it as a unique dessert option!
Whole Wheat Healthy: Substitute part of the bread flour with whole wheat flour to increase the fiber content and enhance nutritional value. Just be aware that it may change the texture slightly.

Feeling inspired? Check out some great tips for making your sourdough starter or consider how to introduce flavorful herbs for a delightful twist. The world of focaccia is your oyster, so get creative and enjoy every bite!

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Sourdough Focaccia Recipe FAQs

What kind of sourdough starter should I use?
Absolutely! It’s best to use a strong, active sourdough starter for this focaccia. A bubbly starter will provide the natural leavening you need and contribute to the delightful sour flavor of the bread. If your starter isn’t active yet, a float test is a quick way to check—just drop a spoonful in water; if it floats, you’re good to go!

How should I store leftover focaccia?
As a rule of thumb, store your leftover sourdough focaccia in an airtight container at room temperature for up to 3 days. If you’re looking to keep it longer, refrigerate it for up to a week, but be aware that the crust may lose some crispness. Just bring it back to room temperature before enjoying!

Can I freeze sourdough focaccia?
Very! You can freeze your sourdough focaccia for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will stay fresh for up to 3 months. To enjoy it later, thaw it overnight in the fridge and then reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes.

What if my dough isn’t rising properly?
Don’t worry; this happens sometimes! If your dough isn’t rising as expected, check the activity level of your sourdough starter. It should be bubbly and active. If your kitchen is too cold, try placing the dough in a warmer spot, or you can create a warm environment by turning the oven on for a minute, then turning it off and placing the dough inside (covered). For future bakes, keep a close eye on rise times, as they can vary with temperature.

Is sourdough focaccia safe for people with gluten allergies?
Unfortunately, no. Traditional sourdough focaccia is made with bread flour, which contains gluten. If you or your guests have gluten sensitivities, consider using gluten-free flour blends that are specifically designed for bread-making. Be sure to follow a recipe that accommodates the unique properties of gluten-free ingredients for successful results!