Sourdough Focaccia Bread Recipe

Introduction

Sourdough focaccia bread is a deliciously airy and flavorful Italian flatbread, perfect as a snack or side. Made with a tangy sourdough starter and simple ingredients, it offers a delightful crust and soft crumb.

Ingredients

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1/4 cup olive oil, plus extra for drizzling
• 1 1/2 teaspoons salt

Instructions

1. Step 1: In a large bowl, combine the sourdough starter, flour, 1/4 cup olive oil, and salt. Mix until a sticky dough forms.
2. Step 2: Cover the dough and let it proof in a warm spot for 4 to 6 hours, until it has doubled in size.
3. Step 3: Preheat the oven to 450°F (230°C). Transfer the dough to an oiled baking sheet, gently stretch it to fit, and dimple the surface with your fingers.
4. Step 4: Drizzle olive oil over the dough and sprinkle with a little extra salt. Bake for 20 to 25 minutes until golden brown and crisp on top.
5. Step 5: Remove from the oven and let cool slightly before slicing and serving.

Tips & Variations

• For extra flavor, add fresh rosemary or thyme before baking.
• Use a mix of all-purpose and bread flour for a chewier texture.
• If your starter is very bubbly, you can reduce the proofing time slightly.
• Press olives, cherry tomatoes, or caramelized onions into the dough for a tasty variation.

Storage

Store leftover focaccia at room temperature wrapped in a clean cloth or in an airtight container for up to 2 days. To keep it longer, freeze in a sealed bag for up to 1 month. Reheat in a warm oven to refresh its crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought yeast instead of sourdough starter?

Yes, you can substitute yeast for sourdough starter, but the bread will have a milder flavor and a quicker rise. Use 1 packet (2 1/4 teaspoons) of active dry yeast with the same amounts of flour and other ingredients.

How do I know when the focaccia has proofed enough?

The dough should roughly double in size and feel puffy to the touch. If it springs back slowly when pressed lightly, it’s ready to bake.

Sourdough Focaccia Bread Recipe

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4.9 from 682 reviews

This Sourdough Focaccia Bread recipe delivers a flavorful and airy Italian flatbread made with a tangy sourdough starter. Perfect as an appetizer, snack, or a side, this focaccia boasts a crispy golden crust and a soft, chewy interior thanks to natural fermentation and simple ingredients.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 5 hours 40 minutes
• Yield: 1 focaccia bread (8 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

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Dough Ingredients

• 1 cup (240 g) active sourdough starter
• 3 1/2 cups (420 g) all-purpose flour
• 1 cup (240 ml) lukewarm water
• 1/4 cup (60 ml) olive oil, plus extra for drizzling
• 2 teaspoons (12 g) salt

Instructions

1. Mix Dough: In a large bowl, combine the active sourdough starter, lukewarm water, and olive oil. Gradually add the flour and salt while mixing until a rough dough forms.
2. Knead and Proof: Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place it in an oiled bowl, cover with a damp cloth or plastic wrap, and let it proof at room temperature for 4–6 hours until it doubles in size.
3. Shape Focaccia: Transfer the dough to a generously oiled baking sheet or pan. Gently stretch it out to fit the pan. Use your fingertips to dimple the surface evenly, and drizzle olive oil over the top, letting it pool in the dimples.
4. Final Proof: Cover the dough and let it rest for another 1–2 hours until it becomes puffy and nearly doubled again.
5. Bake: Preheat your oven to 450°F (230°C). Bake the focaccia for 20–25 minutes until the crust is golden brown and crisp on top.
6. Cool and Serve: Remove the focaccia from the oven, let it cool slightly, then cut into squares or slices. Enjoy warm or at room temperature.

Notes

• Use a well-fed, bubbly sourdough starter for best fermentation and flavor.
• You can customize the focaccia by adding toppings like rosemary, garlic, olives, or cherry tomatoes before baking.
• For a crisper crust, bake on a preheated baking stone or steel if available.
• Focaccia can be stored in an airtight container for up to 2 days or frozen for longer storage.

Keywords: sourdough focaccia, Italian bread, homemade flatbread, sourdough bread recipe, easy focaccia, fermented bread